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Saturday, April 4, 2015

Poffertjes - Dutch Mini Pancake Puffs

Poffertjes are a traditional Dutch batter treat. Resembling small, fluffy pancakes, they are made with yeast and buckwheat flour. Unlike American pancakes, they have a light, spongy texture. Typically,poffertjes are served with powdered sugar and butter, and sometimes syrup.

I took this recipe from this link.

- 150 gr tepung terigu protein rendah
- 100 gr tepung terigu protein tinggi
- 1 sdt ragi instant
- 50 gr gula pasir
- 3 kuning telur kocok lepas
- 375 ml susu cair suhu ruang
- 1/2 sdt vanila
- 1/4 sdt garam
- 1/2 sdt baking powder
- 50 gr butter / mentega, lelehkan

- Butter / mentega, lelehkan untuk olesan
- Gula halus untuk taburan

The Material:
- 150 gr flour low protein
- 100 grams of high-protein flour
- 1 tsp instant yeast
- 50 g sugar
- 3 egg yolks beaten off
- 375 ml of liquid milk at room temperature
- 1/2 tsp vanilla
- 1/4 teaspoon salt
- 1/2 tsp baking powder
- 50 g butter / butter, melted

- Butter / butter, melted to spread

- Refined sugar for topping

Cara membuat:
- Ayak terigu, tambahkan ragi instant dan gula, aduk rata
- Campur kuning telur dan susu, aduk rata. Tuang sedikit demi sedikit ke campuran terigu dan aduk dengan whisk sampai halus dan licin. DIamkan 20 - 30 menit
- Masukkan vanila, garam, baking powder dan mentega leleh, aduk rata
- Panaskan cetakan, dan masukkan adonan ke dalam cetakan (pakai setengah lubang cetakan yang ada. Kalau lubangnya ada 10, pakai 5 saja). Biarkan matang.
- Setelah itu masukkan adonan di lubang sisanya, biarkan 1/2 matang. 
- Lalu adonan yang sudah matang, ditaruh di atas adonan yang 1/2 matang. Bolak balik dengan tusuk sate
- Angkat, oles dengan mentega leleh dan taburi dengan gula halus 

How to make:
- Sift the flour, add the instant yeast and sugar, stir well
- Mix the egg yolks and milk, stir well. Pour slowly into the flour mixture and stir with a whisk until smooth and slippery. Let stand 20-30 minutes
- Enter the vanilla, salt, baking powder and melted butter, mix well
- Heat the mold, and put the dough into the mold (use half the existing mold hole. If there are 10 holes, use 5 only). Let mature.
- Then fill in the holes remaining dough, let 1/2 ripe.
- Then the dough that has been cooked, put on the dough 1/2 ripe. Alternating with a skewer

- Lift, smear with melted butter and sprinkle with powdered sugar

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