Thin yeast pancakes with coconut milk
145 120 минут -
Thin pancakes with the flavor of coconut and chocolate pudding. A delicious farewell to winter. Help yourself.
Ingredients for Thin yeast pancakes with coconut milk
- Flour - 1.5 stack.
- Coconut milk - 1.5 stack.
- Chicken egg - 3 PCs
- Water - 1 Cup.
- Sugar - 3 tbsp.
- Salt - 1/2 tsp.
- Sunflower oil - 2 tbsp
- Pudding - 1 package.
- Coconut shavings - to taste
- Yeast - 2 tsp.
Step by step instruction of cooking Thin yeast pancakes with coconut milk
In the sifted flour add the yeast SAF-moment. I have a yeast cake with a pleasant smell of vanilla.
Then to the flour add the warm water and mix well.
The eggs with the sugar and salt, beat well, but not to peaks. I did it in blender.
The egg mixture and pour into the dough, add oil and stir well.
Last add coconut milk.
Put for 1 hour in a warm place. I poured the dough in the bowl multivarki and put it on the "Dough". It is very convenient, and at the end of time the slow cooker will remind you about the dough.
After an hour, mix the dough, and leave for 30 minutes.
Cook chocolate pudding according to the instructions. Allow to cool slightly.
Now make rolls. For one loaf, you need 4 damn. On the edge of the pancake put the pudding and turn into a tube (so spinning 3 damn). On the fourth pancake pudding to smear completely. On a greased pancake put three rolls-the pancake and the roll all one roll. Put in the fridge for a couple of hours. I got 4 rolls.
Removed from the refrigerator, cut the rough edges. Roll, slice and decorate with coconut. Served to the table.