Pan De Mei (Millet Bread) – a delicious recipe with corn flour, corn flour, flour, butter, sugar, baking powder. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven 170C.
2
Melt the butter over a double boiler and let it cool.
3
Combine the three types of flour with the baking powder and a pinch of salt.
4
Beat the eggs with the sugar until the mixture is light and foamy.
5
Add the butter and the vanilla extract, while stirring continuously.
6
Add the dry ingredients and knead by hand until the mixture is smooth and uniform in consistency (similar to a shortcrust dough).
7
Line a baking sheet with wax paper.
8
Shape the dough into balls, each weighing approximately 60 grams and 6 or 7 centimeters in diameter; flatten the balls of dough to 1 centimeter in thickness.
9
Sprinkle them with sugar and a generous amount of powdered sugar. You may also add some chopped elder flower.
10
Bake for approximately 20 minutes until golden and the sugar on top is cracked.
11
Serve cold and according to tradition, dipped in heavy cream.
1042
kcal
Calories
43
g
Fat
141
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/4 cups corn flour very finely ground 'fioretto' variety, 1 1/4 cups corn flour coarse variety, 1 5/8 cups flour, 3/4 cup butter, and more.
Yes, Pan De Mei (Millet Bread) falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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