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ケーキ（パンケーキサンド）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

egg : 2 pieces
ホットケーキミックス : 大さじ3
牛乳 : 小さじ2
sugar (for dough) : 大さじ2
sugar (for fresh cream) : 大さじ1
レモン汁 : 小さじ1/2
サラダ油 : 適量
いちご : 適量
生クリーム : 100ml

Time required

45minutes

Procedure

1) Separate egg yolk and egg white 02:02
Separate the egg whites and yolks and place them in separate bowls.
Keep the egg whites in the refrigerator.
2) make egg yolk dough 02:29
Lightly beat the egg yolk, add the milk and mix for about 30 seconds.
Sift the pancake mix into the egg yolk bowl from Step 1 and mix well.
3) whip egg whites 03:11
Beat the egg whites with a hand mixer at high speed for 30 seconds.
Add half the amount of sugar (for the dough) and beat for 30 seconds at low speed with a hand mixer.
Add the remaining sugar (for the dough) and beat for 1 minute at low speed with a hand mixer.
Add lemon juice and beat on low speed with a hand mixer for 1 more minute.
4) combine 2 and 3 05:29
Place a piping bag without a nozzle in a long, narrow container.
Add a scoop of 3 to 2 and mix well.
Add another scoop in the same manner and mix while swirling the bowl.
Add 2 to the bowl of 3 and mix with a rubber spatula.
5) bake the dough 06:46
絞り袋に生地を入れ、上の口をクリップで止める。
フライパンにサラダ油を全体に薄く広げる。
20秒温め、火を止めてから生地を4枚分絞り入れる。
フライパンの隙間に水(分量外)小さじ1を入れ、蓋をして極弱火で6～7分焼く。
6) burn the back 08:47
If it is browned, turn it over and press it lightly with a spatula.
Cover again and bake for 3 to 4 minutes on extremely low heat.
Turn off the heat, remove the lid and let it cool for 5 minutes.
Place on a cake cooler and cover with kitchen paper to cool.
7) whip fresh cream 10:45
Place fresh cream in a bowl soaked in ice water (not listed) and add sugar (for fresh cream).
Whisk for about 8 minutes, put in a piping bag with a nozzle and chill in the refrigerator.
8) 仕上げる 11:41
いちごのヘタを切り落とし、縦に2等分する。
パンケーキで生クリームといちごを挟んで完成。

Point

・You can keep the foam by adding lemon juice to the egg white.
・By whisking the egg whites at a low speed, the texture will be fine and shiny.
・If the egg whites are whipped too much, they will swell too much when baked, so keep it just enough so that the tip of the raised corner can be bent.
・Be careful not to crush the foam when mixing the egg yolk batter and the egg white.
・If there is a delay between making the dough and baking it, it may cause the dough to not rise. Bake as quickly as possible.