Pancake rose "A-La Pina colada"
123 90 минут 8 порции
A spectacular dessert that can be cooked for the holiday table, with a taste of pineapple, coconut, and pancakes-what a fragrant work... well come on in, help yourself
Ingredients for Pancake rose "A-La Pina colada"
- Yogurt - 950 ml
- Chicken egg - 1 piece
- Yeast - 1 tsp.
- Salt - 1 tsp.
- Sugar - 2 tbsp
- Orange - 1/4 PCs
- Orange zest - 3 tsp.
- Coconut shavings - 3 tbsp.
- Flour - 1.5 stack.
- Vegetable oil - 2 tbsp
Step by step instruction of cooking Pancake rose "A-La Pina colada"
First of all, prepare a homemade pineapple curd. For this yogurt to freeze, then remove the packing, put in a colander, the laid gauze and drain off the whey. Serum to us too. I got 450 ml.
The resulting curd to go in the fridge. Warm the serum to dissolve the yeast, add salt, sugar
Beat the egg, add the crushed pulp of 1/4 orange zest, sift the flour, pour in the oil. Mix well and put in a warm place for 30-40 minutes
Bake the pancakes and cut them in half
Cottage cheese mixed with grated coconut. Each half grease 1 tbsp of cream and fold roll
To do so with all the pancakes. Roll up in plastic wrap and put into the fridge for an hour.