Soufflé Pancake
Soufflé Pancake is one of hottest dessert in Japan now. Many specialty restaurants are on magazines presenting their famous pancakes. I've decided to try my own, adding my favourite chestnut as main flavour, if taste with ice-cream, I believe the texture will be one of a kind. <<Soufflé Pancake>> Ingredients: 3 Eggs 30g Sugar 2Tbsp Melted Butter 2Tbsp Milk 65g Japan Waffle Cake Powder Method: 1) Separate the egg yolks and egg whites 2) Add 15g sugar into the egg whites, Whip the egg whites to make a meringue. Whip until stiff peaks form. 3) Mix the sugar, melted butter and milk into the egg yolk and whip until it gets frothy. Sift in the powder ingredients. 4) add in the egg whites in 3-4 separate portions, stir gently 5) oil the pan, put on the circular module. Pour in the starch until the module is 70-80% filled. Cook with low heat for 8 minutes 6) after cooking into a firm texture, flip over and cook for another 3 minutes 7) plate and add in with personal flavour, finish off with syrup <<梳乎厘班戟>> 材料: 蛋 3隻 糖30g 牛油溶液 2湯匙 牛奶 2湯匙 日本班戟粉 65克 步驟: 1) 將蛋黃與蛋白分開 2) 將蛋白打發至挺身, 途中加入15g糖, 待用 3) 將蛋黃,15g糖,牛奶,牛油拌勻, 最後把班戟粉加入, 攪拌 4) 蛋白分開3次拌入蛋黃糊內.輕輕拌勻. 5) 平底鑊抺油, 放上圓形模具,把班戟糊倒進至7成滿.蓋上鍋蓋. 小火加熱約8分鐘 6) 凝固後,反轉, 等待約3分鐘 7) 可以上碟, 加入自己喜歡的味道, 淋上蜂蜜, 完成!
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