Chinese Food
Veggie pancakes with orange caramel sauce
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Kori cake is a classic dessert in France. There will be a special store for kori cake in France. It can be sweet and salty. Sweet cakes can be matched with fruits, honey, jam, cream, hazelnut jam, etc. The orange caramel sauce, which is added with the orange Manyi wine, is the classic companion of the kori cake. It is often found in French restaurants. It is an expected table side service to pour in the burning citrus wine when serving. The recipe of salty kori cake is different. It will reduce flour and increase buckwheat flour. Today, this is the recipe of sweet kori cake. -
Cooking ingredients
Cooking Steps
Step1:Make milk - pour out all the just vegetable eggs in the formula. Vegetable eggs don't contain cholesterol. Reduce the amount of calories. It's easy to control the quantity. Use as much as you want.
Step2:Add flour, sugar and salt into the mixing basin.
Step3:Pour in just vegetable eggs and 50 ml milk. Stir until no powder is left.
Step4:Add the milk several times. Stir until smooth and powder free.
Step5:Add the melted butter. Stir until the butter is completely blended with the powder.
Step6:Filtered pastes.
Step7:Sealed. Refrigerate for 1 hour.
Step8:Choose to do - peel the orange. Remove the white part.
Step9:Cut the orange peel into shreds. Put cold water into the pot and fly. When the water is boiled, drain the water.
Step10:Make sauce - mix orange peel, orange juice and lemon juice.
Step11:Put the sugar and butter in the pot. Heat over a low heat.
Step12:Heat to caramel.
Step13:Add in citrus. Bring to a boil. Stir quickly.
Step14:Add the orange and lemon juice mixture. Stir until the sugar is completely melted. Collect the sauce a little until it thickens. Turn off the heat. Take it out for use.
Step15:Heat the pan in small heat. Pour in some batter. Turn the pan to make the cake thinner. When there are big bubbles, turn them over. Fry for 30 seconds - 1 minute until cooked.
Step16:It's OK to eat hot and cool kori cake. After the plate is filled, add fruit, pour in the sauce, and peel a little to add fragrance.
Cooking tips:1 powder can be refrigerated for 12 days. 2. The texture of pastes is better after cold storage. 3. The fire for spreading bread should not be too big. Don't worry. The first two are likely to fail. Then it will be OK. If you don't want to make this sauce, there is no problem with honey and jam. There are skills in making delicious dishes.
