Concetti Chiave
- To make pancakes, essential ingredients include milk, flour, an egg, a pinch of salt, and vegetable oil.
- The pancake batter should be mixed until smooth, left to stand for 10 minutes, and cooked in a lightly oiled frying pan.
- Cook pancakes slowly, flipping once, and serve with sugar rolled or folded.
- Sausage rolls require flour, margarine, water, salt, and sausage meat, and are baked until golden brown.
- Pastry for sausage rolls should be kneaded, shaped, and rolled, then filled with sausage meat before baking.
Pancake (Frying)
What are the ingredients for pancakes?
To make a pancake you need:
1/4 litre of milk
100g flour
1 egg
A pinch of salt
1/2 cup of vegetable oil.
Method
1. Place the flour into a mixing bowl.
2. Mic the egg and milk in a bowl.
3. Gradually, add the egg and milk into the flour and mix or whisk.
4. Continue whisking until there are no lumps.
5. Add salt and whisk again.
6. Leave the batter to stand for about 10 minutes.
7.
Cooking pancakes
Put about 1 tablespoonful of vegetable oil in dry frying pan. Heat gently.
8. Pour in about 2 tablespoonfuls of batter into the frying pan. Tip the pan so that the batter spreads all over it.
9. Cook the pancake slowly until it has set.
10. Turn the pancake with a knife.
11. Cook the other side for about two minutes. Sprinkle with sugar and roll or fold.
12. Serve the pancake on a plate, Cook the remaining mixture in the same way and serve.
Sausage Rolls (Baking)
Ingredients for sausage rolls
To prepare sauce rolls you need:
100g flour
25g margarine
2 or 3 tablespoon of water
A pinch of salt
70-100g sausage meat
Method:
• clean the baking tray and grease lightly.
• pre-heat the oven.
• weight out all ingredients, keep each separately and ready for use.
• put the flour into a mixing bowl.
• add salt to the flour, run the fat into the flour, add water into the flour.
• mix the pastry and sprinkle flour lightly on the pastry board.
• knead the pastry to get it smooth. Shape it into an oblong and roll it. Use short sharp strokes. Turn the pastry round from time to time. If pastry sticks to the board or the roller put a little more flour on them.
• roll the pastry into a strip of about 30cm long and 6cm wide. Cut it into four equal pieces.
• place equal quantity of sausage meat on each piece. Wet the edges of the pastry and roll it over the sausage.
• cut each roll into two, place the rolls on the baking tray, bake for 15 minutes until the rolls are golden brown.
• remove from oven as tray. Serve hot or leave to cool before storing.
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