Pan for pancakes

Pan for pancakes

Introduction:

Production steps:

Step 1: material preparation.

Step 2: tool preparation: 2 rolling pins: one is smooth, the other is toothed.

Step 3: grind fennel into coarse powder.

Step 4: crush the yeast in a large bowl and add sugar.

Step 5: heat butter to melt, add milk, syrup, fennel and salt, mix well.

Step 6: when the temperature is cooled to 37 ℃, pour into yeast, stir to dissolve yeast and sugar.

Step 7: add the powder, knead into a smooth dough and ferment.

Step 8: divide the dough into 20 small ones after fermentation.

Step 9: roll into pancakes with a smooth rolling pin.

Step 10: roll it again with a toothed rolling pin.

Step 11: fry in a pan over low heat until both sides turn slightly yellow, about 2 minutes for each side.

Materials required:

High gluten flour: 300ml

Fine rye flour: 400ml

Milk: 400ml

Yeast: 15g

Salt: right amount

Light syrup: right amount

Butter: 50g

Appropriate amount: sugar

Anise: 1 teaspoon

Fennel: 1 teaspoon

Note: this cake can be frozen.

Production difficulty: ordinary

Technology: decocting

Production time: several hours

Taste: other