John Myers
Contents
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Ingredients
- 500 g Wheat flour type 550
- 250 ml Milk lukewarm
- 60 g Sugar
- 60 g Butter
- 2 Eggs
- 8 g Salt
- 3 g Lecithin
- 10 g Mega stable
- 10 g Baking malt
- 1 tsp Vanilla sugar
- 30 g Yeast
- 2 kg Hardened coconut fat (Biskin)
- Or
- 1,5 L Rapeseed oil
- 1 glass Strawberry jam or cherry-currant jam
- Crystal sugar
- Powdered sugar
Instructions
- Put the strawberry jam or cherry-currant jam in a bowl, stir with a whisk until smooth and pour into a piping bag with a filling sleeve.
- Dissolve the yeast in lukewarm milk. Mix in half of the 500 gr. Flour with a whisk until smooth into the yeast milk.
- Now sprinkle the yeast with a little flour and cover with a kitchen towel. Let rise for about 30 minutes, so that a large mushroom has emerged.
- Now add the eggs, butter, sugar, vanilla sugar, baking malt, Megastabiel, lecithin, salt and the remaining flour and knead into a soft dough in a kitchen kneading machine.
- When the dough is ready, take the dough out of the kneading bowl and let it dry on the floured table. Then cover with a kitchen towel and let rest for about 30 minutes.
- Beat the dough up after 30 minutes. (Press flat, fold in the dough at the top, bottom and sides so that a ball is formed) Let rest again for approx. 20-30 min.
- Beat again and then weigh in 75 gr. Bales and pound them round. (grind) Place the clenched bales on a kitchen towel and cover. Make sure that there is no draft, otherwise the dough pieces will crust and dry out.
- Fryer with 2 kg coconut fat (Biskin) or 1.5 ltr. Switch on rapeseed oil and heat to 175 ° C.
- When the crepe dough pieces are ripe and the fat is hot enough, use a slotted spoon to carefully place the crepe dough pieces in the hot fat.
- If the legs are golden brown, turn with a meat fork. The same is repeated twice more so that the crepe is golden brown.
- Place the slotted spoon on a plate with kitchen paper and then immediately turn in the granulated sugar. Do the same with the remaining crepe dough pieces.
- Now take the piping bag and pierce and fill the crepe, depending on how you feel.
- Finally, lightly dust the crepe with powdered sugar.
- If you want to know where you can get the special baking products from, please contact me. I will then give you the Internet address.
Nutrition
Serving: 100gCalories: 740kcalCarbohydrates: 4.8gProtein: 1gFat: 81.1g
