Berliner Pfannkuchen (coiled)

Ingredients for Berliner Pfannkuchen (coiled)

Instructions for Berliner Pfannkuchen (coiled)

To prepare the Berliner Pfannkuchen (coiled) recipe, please follow these instructions:

The butter is stirred softly, after which the eggs whipped in the milk are stirred together with the sugar and the salt. The baking soda is mixed with the flour, and this is done in the mixture, so the dough becomes smooth and firm. The finished dejg must rest until it is cold, after which it is rolled 1 cm thick and protruded with glass. Place a teaspoon in the middle of each slice. Marmelade (thick) or Jelly. The edge brushes with egg white, and a slice of dough is pressed against the bottom edge. One has to make sure that the Rand ends completely, as Marmelad will otherwise flow out. The cakes are baked in warm palmin and sprinkled with the baking with sugar. "

tips:
"It does not help that the dough is treated according to all the rules of the art if it does not get the right heat in the oven, so it is equally important that you know how to treat the oven. There are many different kinds of oven with different heating times But the temperature, the backing is to be exposed, the same which oven you use. The following rules can be used in any oven: a piece of white wrapping paper is placed in the middle of the oven on a plate or grate: when the paper is: yellowed The oven c 200 degrees ... and good for Tomatoes, Pleskener and other flavors that require & gt; & lt; & lt; & lt; & lt; & lt; & lt; & lt; heat light brown, the oven is 220 degrees ... and good for flavors, sandwiches and other pastries that require & Gt; & lt; & lt; or & gt; & lt; & lt; & lt; & lt; & lt; & lt; & lt; & lt; & lt; & gt; brown is the Oven c 250 degrees ... and good for well-baked Yeastbread, Pier and Pies. Tastes: Bake Fast (5 - 10 Min) The exceptions confirm the rule. They are placed in the middle of the oven or uphill. They must be alta Have the most overheating. Cakes: The baking time is divided into three sections. The first 20 Min. Must the cake raise the next 20 min. Must the cake be ready and start to brown and the last 20 min. Should it have the most overheating, so that the top of the cake will be & gt; & gt; pulled up & lt; & lt; Of the overheat while it is being burnt. It will therefore mean that the cake must have good heat at first, then the heat will be dampened as far as it can, and finally more heat is added than under heat. When the cake is raised to its highest, do not look at it as it may cause it to collapse. Yeast bread: put low in the oven. Bagetiden can be divided into three sections and the same way as to the cakes; Just as ye mentioned in the above, yeast bread must be put into a warmer oven. If there is a damper in the oven, it will eventually open to make the crust become crisp. These Regulations can not be followed Slavic, as the relationship between the different ingredients applies; One can generally count on the fatter a cake, the more heat it requires, and the more sugar and egg the less heat. It is convenient and saves many annoying if you write cooking time and baking temperature for the different cakes. This is especially true for baking in the electric oven where the heating time is always the same. The highest speech is full heat, and the oven is always heated at full power. Position 1 Replaceable Heat, and the intermediate numbers are slightly above and slightly below half heat. The recipes in the book are not specifically intended for electric oven. Therefore, if a mold should be sticky, it may be that the cause is due to excessive fluid in the cake. You generally expect 4 dl Liquid (Egg and Milk or Water) per. ½ kg. Flour. There is not so much liquor evaporation in the electric oven. "(I have written the recipe directly after my book, which I have from my grandmother, so any foul is caught from the book.)