[不用泡打粉/模具] 梳乎厘班戟/舒芙蕾鬆餅 Japanese Souffle Pancakes (詳細蛋白打發過程)

打發蛋白是做 Souffle Pancakes成功的關鍵, 一定要打到影片中的狀態
蛋白打發得太軟或太硬都會影響製成品, 一定要小心打發
另外, 因為無添加泡打粉, pancakes 會在上碟後慢慢縮小
所以要準備好上碟時會用到的工具及材料才開始打發蛋白啊!
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梳乎厘班戟/舒芙蕾鬆餅 Japanese Souffle Pancakes
份量: 3塊 Makes 3 individual pancakes
材料 Ingredients:
蛋 2隻 2 Eggs
牛奶 20亳升 Milk 20ml
低筋麵粉 33克 Cake Flour 33g
糖 22克 Sugar 22g
菜油 1 茶匙 Vegetable oil 1 teaspoon
水 1+1/2湯匙 Water 1 and ½ tablespoons
配搭 Serve with:
糖粉 Icing Sugar
糖漿 Syrup
牛油(黄油) Butter
#舒芙蕾 #日式鬆餅 #soufflepancake