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Pancakes and maple syrup

The pancake is a pancake-like crepe, but thicker typical of ' North America where they served hot for breakfast. It can be sweet with maple syrup (maple syrup), jam or honey or salted with melted butter, eggs or bacon.

Ingredients

25 g of butter

125 g of flour

200 ml of milk

a pinch of salt

2 chicken eggs

1 tablespoon of sugar cane

For the garnish pancakes

Maple syrup (maple syrup)

Sugar the veil

Preparation

Make sure all ingredients are at room temperature.

After separating the whites from the yolks in a bowl with the help of an electric mixer mix the flour, butter, chopped, a pinch of salt, the two egg yolks, pour in the milk and sugar cane to obtain a mixture creamy and smooth.

Add a pinch of salt in the egg, mount it in the snow and add slowly to the creamy mixture previously prepared. Let stand for several minutes.

Put a pan on the fire from 10-12 cm in diameter and melt a knob of butter. When the butter has melted, pour a ladle of the compound. Let brown on one side then the other, turning the pancake in the pan like an omelette. Create a tower of pancakes, placing them one above the other and sprinkle them with maple syrup (maple syrup) and powdered sugar.

I pancakes and maple syrup are ready!

Black And Lime Green Jerseys

Ingredients

190 g of butter

200 g of sugar

2 eggs and 1 yolk

250 ml of milk

380 g of flour

½ teaspoon baking soda

a pinch of salt

1 teaspoon of vanilla extract

1 tablespoon baking powder chemical

125 g chocolate chips

Preparation

To prepare these delicious treats Americans get yourself a mold 12 or 12 muffins cups aluminum, three large bowl and a pastry bag.

Before working the dough, make sure that all ingredients are at room temperature.

In a bowl mix first with the help of an electric whisk the sugar with the butter cut into small pieces until the mixture is very soft.

In a second bowl, beat with the help of a hand whisk the eggs and egg yolk with milk and pour it all Wire in the compound of sugar and butter.

In a third bowl, sift together the flour and baking soda, a pinch of salt, vanilla and yeast and mix well together with the help of an electric mixer in the compound already got sugar, butter, eggs and milk until dough is soft and elastic which will add about 80 grams of chocolate chips.

Grease the cups 12 of the mold from aluminum or 12 muffins. Pour the batter into a pastry bag and placing the nozzle at the center of the mold, filled to ¾. Spread some chocolate chips on the surface. Bake in preheated oven at 180 degrees for 25 minutes. The muffins are ready when the edges are golden brown. After baking, let it sit in the oven for 10 minutes then remove and let cool.

I Muffins with chocolate chips are ready!

Perhaps not everyone knows that there is an English Muffin Muffin addition to the U.S.. They differ by the type of leavening. For the preparation of the English Muffin using the yeast while that of the American Muffin use the baking powder. This recipe for chocolate chip muffins are American.

Perhaps not everyone knows that the Muffin can also be salty. It can be prepared with a filling of pumpkin, salmon, carrot, cucumber etc. This particular type of muffin is called cornbread muffins .

Diagram On How To Kiss

Muffins with chocolate chips and cream tart with berries

Ingredients

For the pastry

250 g cold butter

500 g of flour

4 egg

1 teaspoon of vanilla extract

200 g icing sugar

+ dried beans or peas to cook the pastry

For the custard

3 eggs

100 g of sugar

75 g of flour

½ lt whole milk

the grated rind of 1 lemon

a small vial of essence of vanilla

For decoration

500 g of berries

3 sheets of gelatin

Preparation

have the flour on a pastry board with a pinch of salt and cold butter cut into small pieces and mix well until mixture is grainy. After forming the classic fountain at the center of the mixture add the 4 egg yolks, icing sugar and vanilla and continue stirring, adding some ' of cold water to bind the dough and make it elastic. With the dough formed a ball, wrap in plastic wrap and put it in the refrigerator for half an hour. After the rest period, pull out of the refrigerator the dough pastry and lay it on the pastry with a rolling pin. To prevent the dough glues to the work surface, sprinkle the surface with flour. Form a disk about 5-6 mm thick and 24 cm in diameter.

(Images of the preparation of the pastry have already been incorporated in the blog. You find them in the post of Biscuits Zombie).

Now make the tart mold about 22 cm in diameter with parchment paper and lay the pastry dough by placing it well on the walls. Prick the pastry with a fork and cover with another layer of parchment paper on which Lay the beans or dried peas. Bake in preheated oven at 180 degrees for 25 minutes. The pastry is cooked when the edges are golden brown.

proceed with the preparation of the custard. Separate the yolks from the whites. Pour egg yolks and sugar in a bowl and lightly fitted with a whisk until frothy. Sift the flour, stirring gently to prevent the formation of lumps and the grated rind of a lemon. Heat the milk in a saucepan and flavored with vanilla essence. Dilute the mixture pour in the hot milk and flavored. Put the mixture on low heat and stir, bring to a boil. Continue to stir for another 4-5 minutes on low heat. Let cool.

When the custard has cooled, pour the mixture over the pastry base of your tart trying to spread it evenly. Cover with berries. If the berries you bought them frozen, let the first thawing. Arrange the fruit on a layer of paper towels and sprinkle with plenty of sugar. The fruit will release some of their color and will be less acidic on the palate.

Prepare the gelatin with the gelatin. Let soften the gelatin sheets in cold water for ten minutes and then squeeze. Heat 250 ml of water without boiling and dissolve the already softened sheets. Pour the liquid when it is still on the tart and let stand in refrigerator for at least two hours.

The tart with berries and cream is ready!

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