Do you remember the taste of tater tots from the school cafeteria? Lush, rosy, with sour cream or jam, then You here!
Measure out the needed amount of products. Weigh salt 9g. For those who have no weights is approximately 1 teaspoon.
Then the sugar. 17 g or 1 tbsp with a slide.
Yeast. 14. - to roll a ball d 3 see
And part chicken eggs. The egg can be put entirely secondary.
Measure the water, dissolve in it the yeast, sugar and salt, add egg and mix. If You do not have electronic scales, I think, anything terrible will not be if put in the dough whole egg.
Peremeshaem and leave for 1 hour in a warm place.
So will our dough after 1 hour.
Mix it and put another 1 hour to rise.
After this time the dough will increase in volume 2 times. The dough will be springy.
I fried the pancakes on a frying pan, I like that the edges of the pancakes turn out smooth. So the dough doesn't stick to the spoon each time, spreading it into the pan, dipping the spoon in cold water. And the pancakes don't absorb a lot of grease, I greased the pan with a brush, dipping it in vegetable oil.
Here's a plate of pancakes I got (except for that pulled them pretty). With the test work is not very easy, but the result is the same "school" pancakes.
I was feeding them, watering honey.
And here they are up close.
And this is in the context.
They turned porous, porous, very tasty. Help yourself to health!