How to make Italian Vanilla Pancakes

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  1.Add yeast to 95 grams of water and mix well.Mix high-gluten flour, fine sugar and salt evenly, and pour in the yeast water.Add 5 grams of olive oil to the dough and beat it until the dough is absorbed

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  2.Hand CD light Surface light.(Office workers can mix the dough the next night, cover it with plastic wrap, and place it in the greenhouse doubled in size for about 20 minutes, then put it in the refrigerator to refrigerate, and operate it the next morning.The next steps are the same)

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  3.Cover with a damp cloth and ferment in a warm place until doubled in size.Dip a little flour into your fingers and poke on the surface of the dough.If there is no hole, it means it is ready if it does not collapse or shrink back

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  4. Apply a layer of paint to the template Thinly oil, remove the dough and deflate, divide into 3 dumplings, cover with plastic wrap and rest for 15 minutes

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  5.Spread a layer of olive oil on each dough, overlap the 3 doughs, and flatten them

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  6.Use a rolling pin to roll it flat, transfer it to oiled paper and lay it flat.Press one side of the oiled paper and use the rolling pin to roll it out as much as possible into an even pancake

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  7.Brush with olive oil

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  8.Sprinkle with a little chopped dried herbs.(Assorted Italian herbs: oregano, rosemary, thyme)

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  9. Lift up the oil paper, Transfer the pancake to the baking sheet and let rest for 10 minutes.

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  10. At the same time, preheat the oven at 210℃ up and down for 10 minutes, then turn to 200℃ and bake on the middle rack for 8 minutes Left and right, the surface is slightly colored, and it can be elastic when pressed

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  11.Cut into triangles and place on a plate

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  12.This is Japanese style, it is great for breakfast or afternoon tea p>