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日式班戟 Japanese Pancake

材料

蛋黃 5隻

白砂糖 5克

牛奶 60克

中筋麵粉 50克

粟粉 5克

雲尼拿油 4克

蛋白 4隻

檸檬汁 3克

白砂糖 35克

做法
  1. 先將白砂糖加入蛋黃中拌勻,再加入牛奶、中筋麵粉、粟粉拌勻

  2. 拌勻後倒入鍋中慢火煮至稠身,加入雲尼拿油拌勻,備用

  3. 將檸檬汁加入蛋白中,打發1分鐘後把白砂糖分3次加入,以高速打發至蛋白可拉出尖角

  4. 先將 1/3蛋白加入蛋黃糊中,輕輕攪拌,再將餘下蛋白分2次加入攪拌

  5. 以最小火先將平底鍋預熱5分鐘以上,在平底鍋上抹上一層薄薄的油,加入麵糊,在旁邊加少少水,蓋上,以最小火煎7分鐘

  6. 打開,把班戟翻面,立刻蓋上,再以最小火多煎7分鐘,完成


Ingredients

5 Egg Yolks

5g White Sugar

60g Milk

50g Medium-gluten Flour

5g Corn Flour

4g Vanilla Extract

4 Egg whites

3g Lemon juice

35g White sugar

Steps
  1. Add the 5g white sugar to the egg yolks and mix well. Then add milk, medium-gluten flour and corn flour and mix well

  2. Pour the mixture into the pot and simmer it until it becomes thick. Add vanilla extract and mix well. Put it aside for later use

  3. Add the lemon juice to the egg whites. After beating for 1 minute, add white sugar in three separate additions and keep beating at high speed until it stands in soft peaks

  4. Add 1/3 egg white to the yolk batter, stir gently, and then add the remaining egg white in two separate additions and mix well

  5. Preheat the pan for 5 minutes at low heat, apply a thin layer of oil on the pan, add the batter, add a little water, and cover with the lid and pan-fry at low heat for 7 minutes

  6. Remove the lid, turn the pancake upside down, cover with the lid immediately, and then pan-fry for 7 minutes

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