Crepes(ke li bing )

How to make Keli cake:

Raw materials for making Coriolis:

Flour 2.5 cups, sugar 4 tbsp, cream 1, salt 1 / 2 tbsp, milk 3 cups, whey protein 100g, vanilla essence a little.

Making steps of Keli cake:

1. Heat cream in water until half melted, add sugar and salt and mix well.

2. Slowly add whey protein, stir while adding, and then add fresh milk, sifted flour.

3. Heat the pan without touching the bottom (spray water to evaporate immediately), put in a tablespoon of batter, spread it flat, and turn it over when the edge is dry.

4. You can add jam or corn salad or plain ham + shredded cabbage + salad to change by yourself.

When making a kori, you should pay attention to:

Need kitchenware: gas stove, need equipment: Pan, cooking time: 10 minutes to prepare, 20 minutes to make.

Crepes

Crepes are pancakes thinner than pancakes. They are made of wheat flour and are very popular.

Brittany still has the traditional customs and celebrations, the French set February 2 as "cake day".

The origin of the name

Crepes originated in Brittany, France. Brittany is an island city. Apart from delicious seafood, Brittany's most distinctive crepes are popular at home and abroad! It is said that Keli cake is the life-saving food for Brittany residents, because Brittany is a stone town, almost barren and barren. One year, when there was a famine, there was no food on the island. Brittany people had to take out the flour stored in the cellar and bake it into thin pancakes to solve the famine that year. Later, the pancakes became the staple food of the local people, and now it is very popular But it has become the most representative characteristic food in Brittany.

In the early days, the traditional way of making Keli cakes was to use firewood to heat on a large clay plate, pour flour paste into the plate, and bake a thin Keli cake with rich cheese flavor. Later, the cooking utensils were improved, and the iron tile board was used. In modern times, the ready-made Keli cake machine and special Keli powder can make delicious Keli cakes.

Brittany still has the traditional customs and celebrations, the French set February 2 as "cake day". During the celebration and parade on February 2 every year, people in the streets, taverns or restaurants hold Cory cakes, sing and dance, and celebrate the coming of the harvest with joy, just like the carnival ceremony, which makes Brittany's strong local color and adds some mysterious appearance. In the streets of Dinan town in Brittany Province, you can see a lot of Keli shops. Moreover, every noon, a large group of people rush into the small shops to enjoy the rich cream flavor of Keli.

Main taste

[fresh cream Keli cake]: it is to eat the fresh cream on the fried crust roll. When rolling, you can also cut some fruit shreds (such as mangoes, peaches, strawberries, etc.) and roll them with cream.

[sugar cream curry cake]: spread hot melted butter on the cake skin and sprinkle with white sugar, which is the simplest sweet curry cake.

Chocolate croissants: hot chocolate sauce is poured on the cake skin, which is the favorite chocolate croissants of many French girls.

Candied Apple Cake: slice the apple, add sugar and simmer it in a little water. It's a delicious candied apple. Spread evenly on the cake skin, and you can enjoy the hot candied apple cake.

Orange peel curry cake: cut the sweet orange peel into shreds, add sugar and wine to the orange juice to make a sauce. Then dip the cake in the sauce.

Omelette with ham: fried eggs with sliced ham, if you add shredded cheese, the taste will be more wonderful!

[dachshund Keli cake]: cut dachshund into slices and spread it on the cake skin to enjoy.

[fresh cream smoked salmon Keli cake]: Smoked Salmon with fresh cream is one of the classic flavors of Keli cake.

Production method

It can be used as the bottom of a dessert plate or as a dish of its own. The most common ingredients include flour, eggs, milk, cream, and a pinch of salt. There are two main flavors. The sweet curry is made of wheat flour, while the salty curry is made of buckwheat or rye flour.

As a representative of the unique French culture, croissants are as popular and popular as French bread. Basically, there are salty and sweet flavors. If you go to a traditional cookie stand to order, the main meal is salty cookie, and the dessert is sweet cookie. Of course, the drink is accompanied by the most local cider and all kinds of juice. It's also good to match pearl milk tea and concentrated juice.

The material of Keli cake is quite simple. The crust is a semicircular shape with a fan-shaped picture. As for the filling, it's wonderful. There are all kinds of home-made ingredients, including eggs, ham, cheese, onion, tomato, salmon, beef and so on. The most popular flavor is the sweet and thick chocolate sauce. It is also common to spread strawberry, apricot and other jam or lemon syrup;

Cake skin method

[food preparation] 100g low gluten flour, 10g sugar, a little salt, 3 eggs, 350g milk, 20g melted cream.

[production steps]

1. Yolk, beat; low powder, sift.

2. Pour the low flour, sugar and salt into the mixing basin, mix well, make a low point in the middle, add the scattered eggs slowly, use the vertical type egg beater, mix well, until the powder is invisible, and the surface looks smooth.

3. Stir the dough well, add the melted cream, stir well, filter, cover with plastic wrap, and leave for 30 minutes to 1 hour.

Cream filling method

[food preparation]

a. Milk 200g, vanilla 1 / 4, sugar 40g, low gluten flour 20g, egg yolk 2.

b. Fresh cream 100g, sugar 10g, fruit wine (or lime, brandy) 10g.

[production steps]

1. 150g milk + 20g sugar + 1 / 4 vanilla (before adding, press it), put it into a single handle pot and bring to a boil.

2. 20G sugar + low powder, pour into the mixing basin, mix well, add some milk - (milk slowly, until the consistency is the same as the egg yolk, then stop, so that when adding the egg yolk, it is better to mix well), mix well.

3. Add the egg yolk to the mixed low flour and milk, stir well, and then add the remaining milk, stir well, let it thin.

4. Add the boiled milk to the egg yolk slowly. Stir well while adding, and then filter out the impurities of vanilla stick and egg through the filter screen.

5. After filtering, pour it into the original pot and cook over medium heat until it boils and thickens, then turn off the fire. *If you don't want to add fresh cream, just cream filling, at this time, you can add 20g salt free cream, stir evenly, the taste is more fragrant and delicious.

6. Pour the cooked cream stuffing into the mixing basin. Cover the surface of the cream stuffing with plastic film instead of covering the top of the basin. The plastic film must be covered, otherwise the surface will become hard), keep it cool with ice water (as long as you put it to cool down, you don't need to move it).

7. Cream + 10g sugar, beat to 6 ~ 7, distribute + fruit wine (in the program, colorless orange wine is used, which matches the taste of cream stuffing), stir well.

8. Add the whipped cream into the cream filling in three times, mix well with a scraper and cut it, and put it into the refrigerator for later use. *Cream stuffing can be used not only in curry, but also in puff stuffing and cake stuffing.

Tips

If you like a little tenderness, you can shorten the time to burn; if you like a burnt feeling, you can burn it a little longer;

You can replace the whipped cream with ice cream, fruit, nuts, chocolate, and put it in as you like;

Can clip vegetables, intestines, eggs, the surface can be sprinkled with wood fish flowers, sprinkled full of.

matters needing attention

1. Before frying the curry, mix the dough again, otherwise the lower dough will be thicker.

2. Pan hot - (if the pan is not non stick, you can add a little oil), ladle a spoonful of noodles into the pan and fry it - (don't ladle too much noodles at a time, as long as it can form a thin cake skin). Lift the pan and turn the pan slightly to make the noodles flat. The size of the fire is controlled by yourself, usually medium and small fire.

3. It doesn't matter if the first one is bad, because the first one is usually used to test the size of the fire.

4. The edge of the cake is cash yellow, and the surface of the uncooked side is solidified. You can turn it over - (loosen a place with a spatula, grasp the edge with your fingers, hold the spatula against the middle of the uncooked side, turn it over and continue to fry it), and fry it until both sides are golden.

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Chinese PinYin : Ke Li Bing