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30minutes
Divide the egg into yolk and egg white.
Keep the egg whites in the refrigerator.
Put milk and vanilla essence in the egg yolk and mix well.
Add cake flour and baking powder and mix.
Add sugar to the chilled egg whites in several batches and whisk well each time.
Add a little meringue to 2 and let it blend in.
Add the rest of the meringue and mix gently without crushing the meringue.
Heat the frying pan over low heat to melt the butter.
Put the souffle dough in a frying pan, cover and steam for 3 minutes.
Open the lid, add half a tablespoon of water and bake for 3 minutes.
When it gets browned, turn the dough over, add 1/2 tablespoon of water, and bake for 6 minutes.
Bake too much dough in the same way.
Sprinkle with butter, cream, maple, etc. as you like.
・ Egg whites can be easily foamed by cooling until just before making meringue.
・ When adding the meringue to the dough, mix it gently so as not to crush the air bubbles. The air bubbles make the dough fluffy.
・ By steaming the dough, the dough will be moist.
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