2020-08-13 / test@t
Spinach pancakes "Bouquet of flowers"
Spinach pancakes are very tasty, in ready-made pancakes, spinach is not felt, it is needed only for a beautiful color. The filling perfectly complements the taste of the pancakes, because the curd-butter cream with pieces of canned peach is very tasty and fresh!
- for spinach pancakes: spinach 100 g
- milk 250 ml
- dry yeast 0.5 tsp
- water 125 ml
- flour 150 g
- baking powder 1 tsp
- sugar 2 tsp.
- for curd-butter cream: curd cheese 250 g
- cream 33% 50 ml
- icing sugar 50 g
- food coloring 1 g
- canned peach 100 g
STEP-BY-STEP COOKING RECIPE
Cooking spinach pancakes. Put the spinach in a blender bowl, pour 125 ml of warm water, punch with a blender until smooth, strain the resulting mixture through a fine sieve. Put half a teaspoon of dry yeast and sugar in warm spinach juice (125 ml). We leave for 5-10 minutes.
A foamy yeast cap forms after 5-10 minutes. Add milk, flour mixed with baking powder to this mixture, and mix well. We leave for 20 minutes.
Bake pancakes on one side only in a non-stick skillet. Pour a small ladle with dough into the middle of the pan, the dough spreads a little by itself, and a pancake is obtained. A sign that the pancake is ready is a completely dried (no wet spots) top layer.
Put the hot pancake on a cutting board and pinch from one edge for a few seconds. Thus, we pinch all the pancakes.
For the curd-butter cream, beat the chilled cream with powder until stable peaks. Set aside 1/3 of the cream, we need it in order to make creamy flowers. Add the canned peach diced to 2/3 of the remaining cream.
We fill our pancakes with cottage cheese cream with peach pieces.
Add dye (optional) to the set 1/3 of the curd-butter cream, place it in a culinary bag and place the cream in the form of flowers. For this, it is good to use star-type attachments (open star 1M, closed star 2D). I took the Wilton 2D attachment.
These are the flowers you get.