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Glass 250 ml
Spoon 15 g
Ingredients for 16 large blueberry pancakes
Cake:
75 g of fresh yeast at room temperature
375 ml of warm (not hot) milk
750 g of wheat flour
8 egg yolks at room temperature
2 eggs at room temperature
150 g of sugar
150 g butter
Filling:
500 g of berries
2 tablespoons of sugar
1 tablespoon of potato flour
Crumble:
150 g wheat flour (1 cup)
75 g sugar (5 heaping tablespoons)
1 vanilla sugar (16 g)
75 g of butter
PREPARATION:
75 g of yeast (previously removed from the fridge)
180 ml of warm (not hot) milk (from 375 ml of the recipe 2.5 cups)
1 tablespoon of sugar (of the 150 g from the recipe)
2 tablespoons of wheat flour (of the 750 g from the recipe)
Mix. Cover with a cloth and set aside in a warm place for about 15 minutes.
8 egg yolks (at room temperature)
2 whole eggs (at room temperature)
remaining sugar 135g
Beat until white and fluffy.
Cover with a clean cloth and set aside in a warm place for about 50 minutes.
Crumble:
150 g wheat flour (1 cup)
75 g sugar (5 heaping tablespoons)
1 vanilla sugar (16 g)
75 g of butter
Knead the crumble.
500 g of berries
2 tablespoons of sugar
1 tablespoon of potato flour
Mix gently.
Sprinkle the board with flour and gently knead the dough.
Cut the dough into equal parts (each 100g for me)
Flatten each piece of dough slightly, place blueberries in the middle and glue everything together. Place on a baking tray lined with baking paper.
Cover with a clean cloth and leave to rise for about 20 minutes.
Brush the risen blueberries with beaten egg and sprinkle generously with crumble.
Bake for about 15-20 minutes without convection, top-down heater, in an oven preheated to 180 degrees, level 2 from the bottom.
Music: Exhale Library - Jeremy Blake
26 авг 2024
