蒸しパン（チーズ蒸しパン）｜ホッとケーキさん。さんのレシピ書き起こし
ホッとケーキさん。 Time required : 20minutes
Pancake ｜ Yu you's recipe transcription
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Ingredients
- egg : 2 pieces
- sugar : 20g (about 2 tablespoons)
- milk : 1.5 tbsp
- Baking powder : 2g (1/2 teaspoon)
- Cake flour : 20g (about 2 tablespoons)
- Butter (unsalted butter) : Appropriate amount
- water : 1/2 tbsp
Time required
45minutes
Procedure
-
1)
Mix the eggs
00:30
Divide into egg yolk and egg white, and cool the egg white in the freezer for about 20 minutes except for Karaza.
Add 20g of sugar to the egg yolk and mix well until it becomes whitish, then add milk, baking powder, and sifted flour in that order. Mix properly with a rubber spatula until the powderiness disappears. -
2)
Whisk egg whites
02:31
Whisk the chilled egg whites until the horns stand firmly.
-
3)
Combine egg yolk and egg white
03:28
Mix the egg yolk dough with a little egg white, and when it is familiar, add the egg yolk dough to the egg white bowl and mix quickly.
-
4)
Bake in a frying pan
04:10
Put the frying pan on low heat, spread butter, and pour the dough into it. (Leave a little dough). Sprinkle water around the dough, cover and steam, remove the lid after 5 minutes, place the remaining dough on top and turn it over. Lightly press the dough and let it blend in, then bake it crispy for 5 minutes without the lid.
-
5)
Serve on a plate
06:12
Place the baked pancakes on a plate and decorate with powdered sugar, cream, fruits, etc. as you like.
Point
1 tablespoon = 9g of sugar and cake flour is calculated.
In order to foam the egg whites well, it is recommended to keep them in the freezer during work.
If the egg whites are weakly whipped, the pancakes will not be fluffy. Whisk until firm and firm meringue.
When baking on a hot plate, it is recommended to warm the egg whites in the heat retention mode while whipping them.
Bake slowly over low heat.
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