Chinese Food
[Japanese shuflei pancakes] fat pancakes popular in Japan
(115201 views)![[Japanese shuflei pancakes] fat pancakes popular in Japan](https://cp1.douguo.com/upload/caiku/5/8/5/yuan_58a686ccb27e6ccd70567b1c2af28315.jpg)
This little fatty is today's protagonist - Japanese muffins. It's very similar to ordinary shuflei muffins. It inherits the soft and delicious characteristics of shuflei. It also has the simple and convenient ground air of muffins. After all, as long as you have a pan, you can make just the Japanese muffins we made this time. The taste will be more fluffy and soft, and the shape will be more like the name of the cake It's more like a chubby girl with fresh strawberry jam. It's like a shy girl. It's too expensive. Anyway, I decided to pull the grass at the first sight
Cooking ingredients
Cooking Steps
Step1:First of all, take out 10g of butter and melt it in hot water. Or put it in the microwave oven and clink it. Heat until the butter is completely melted into liqui
Step2:Then separate the mayonnaise and the egg white into two clean bowls. Add 20g sugar to the yolk and beat it up with the egg
Step3:Stir and pour in the newly melted butter liquid. Stir until the butter and yolk are completely mixed
Step4:Then slowly pour in the milk. Stir until the milk is well mixed in it
Step5:Sift 40g of low flour and 2G of baking soda into the mixed yolk liquid. Mix the flour that can be sifted without dry powder, it will be loose and delicate, more convenient to mix. It is not easy to produce flour pimples. The mixed batter is also more delicate
Step6:Don't draw a circle when mixing the egg. Otherwise, the flour is easy to get cramped. The cake made in that way is easy to collapse. The taste is not so soft. Remember
Step7:Then start beating the egg white cream. It's normal operation again. Squeeze the separated egg white into lemon juice and beat it to wet state. Add the first sugar and continue to beat
Step8:In order to make the protein cream more stable, 55g of sugar should be added in 3-4 times in small amount and many times. Each time, it should be added after the sugar is completely melted. It is OK until there is a small hook
Step9:At this time, the protein cream is very delicate. Turn the bowl upside down and it won't flow. This will prove that your protein cream is good
Step10:Then use the scraper to select 1 / 3 of the protein cream into the egg yolk paste. Let the protein cream and oil mix completely. After mixing, add 1 / 3 of the protein cream and continue to mix
Step11:The albumen cream here is added into the yolk paste in three times. It will be easier to mix evenly and more stable. We can mix it until we can't see the white albumen cream. Don't over mix it. It is easy to cause defoaming
Step12:Let's heat the pan over a low heat for about 3-5 minutes. After the pan is hot, we need to brush a thin layer of corn oil on the bottom of the pan to prevent sticking. We also need to brush a little oil on the mousse mould. It's convenient for later demoulding. The mould I use here is 4 inches. According to my formula, we can make three of this size
Step13:At this time, put the prepared batter into the mold evenl
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Cooking tips:1. The batter must be poured over 8 points. When frying, the batter must expand to the position higher than the mold. Otherwise, it will collapse easily when turning over. 2. About turning over - pay attention to observation. The batter can turn over only after it has solidified. The 10 minutes I give above is a approximate time. You should remember to see the state. 3. When the yolk is added with flour, it must not be stirred in circles. Otherwise, the batter can not be turned over It's easy to make flour. The cake is not fluffy enough. 4. When frying, you need to use a small fire to cook delicious food.
