Spring Rolls

 Ingredients:
Pumpkin (without skin and seeds) - 1/6
Sweet syrup (in small containers) - 2 items
Cinnamon - on your taste
Cream - 3 tb.sp.
Chocolate cookie - 4 items
Flour "Hakurikiko" (flour with shortage of gluten) - 50 g
Sugar - 25 g
Salt - to your taste
Egg - 1
Milk - 1/3 cup
Melted butter - 10 g
Butter - to your taste 

Preparation:
1. Cut the pumpkin on pieces, put in heat-resistant soup plate, cover with polyethylene film, place in a microwave oven and bake 7-8 minutes.
2. Pound hot pumpkin thoroughly adding at the same time sweet syrup, cinnamon and cream. When pumpkin get cold a little, add broken-down cookies and mix. 
3. Pour bolted flour, sugar, salt and egg in deep dish and mix thoroughly to avoid nubbins. Pour milk little by little, then add melted butter. 
4. Oil frying pan 12 cm in diameter, bring to a great heat, pour the batter for one pancake. When batter dry out a little, turn pancake over. 
5. Take the filling out on pancakes and roll. 

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Clarified butter, definition and preparation

Clarified butter is that which is obtained as a result of a process by which whey is separated from the butter. The result of this process can be appreciated once the butter solidifies, since both components are notoriously separated.

As a result, we get a purer, lighter butter that is used for certain preparations and desserts.

It has been of often use in the Middle East, especially in antiquity where phyllo dough was used in many sweet preparations, and clarified butter is one of its main components. With the passage of time, these butter-rich doughs were substituted by strudel, which is also made with clarified butter, but in lesser quantity. This doesn’t mean that the use of phyllo dough has been completely eliminated.

To attain this result, the butter is poured in a container that can be placed in bain-marie and left until the butter melts (the butter shouldn’t boil). Once dissolved, it is divided into two components, which are the butter and whey.

The container is removed from the bain-marie and left for the whey to sink at the bottom of the container (without mixing), until the butter solidifies. The mixture is then refrigerated for a while.

Once solidified, the lighter side, in this case, the butter, floats due to a physical reaction, while the heavier side, the whey, sinks.

A small orifice is made in the solidified butter so that the whey can be removed.

The previous operation is repeated: bain-marie, refrigeration, and removal of the whey, over again. This makes the butter purer and lighter for our use.

Please take into account that the amount of butter is reduced to almost half after this process.

Once the process is done, the butter needs to be put into bain-marie for use, if the preparation requires it to be liquid.