Fishnet pancakes with cream
Composition / ingredients
4
Servings:
Cooking method
1. Heat 150 grams of cream to 38-40 degrees, put sugar in them and mix.
2. Add yeast, mix again. Leave for 15 minutes in a warm place.
3. Warm up the remaining warm cream, add to the yeast mixture.
4. Break the egg in the same place, put salt. Mix it up.
5. Sift the flour, add it to the rest of the ingredients, mix until smooth.
6. Pour in the vegetable oil, stir again.
7. Put the dough in a warm place for 1.5 hours.
8. If the dough has become too thick, add warm water. Better in parts, so as not to overdo it.
9. Heat a frying pan, brush with vegetable oil.
10. Fry the pancakes on both sides, greasing the pan with oil again before each.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Dry yeast - 410 kcal/100g
