厚燒鬆餅

2 May 2016 (1 year 8 months 1 day)

Hotcake

今日早餐 - 厚燒鬆餅

材料：

低筋麵粉 75g
泡打粉 3g

鮮奶 85ml

有機蔗糖 15g

雞蛋 1粒

融化無鹽奶油 15g

橄欖油 少許

1）慕斯圈中套入一層烘培紙 （我沒有慕斯圈，用脫底蛋糕模代替）

2）將有機蔗糖，雞蛋，融化無鹽奶油和鮮奶倒入過篩的麵粉中

3）快速混合，攪拌至無粉粒的麵糊

4）用保鮮紙把裝麵糊的碗包起來，靜置30分鐘

5）平底鍋中塗抹一層橄欖油 

6）把模具放入小火加熱

7）把麵糊慢慢倒入模具中

8）蓋上鍋蓋，燜8～10分鐘

9）麵糊表面冒泡泡後，把模具和烘培紙移開；翻面，蓋上鍋蓋再燜6～8分鐘即可

10）趁熱淋上蜂蜜即可享用 （1歲以下不可加蜂蜜）

Ingredients:

Hong Kong Flour/Cake Flour 75g
Baking Powder 3g

Fresh Milk 85ml

Organic Cane Sugar 15g

Egg 1 pc

Melted Unsalted Butter 15g

Olive Oil a little bit

1) Place a piece of baking paper in mousse ring (I don't have mousse ring, so i replace with springform cake mold) 

2) Mix and combine the cane sugar, egg, melted unsalted butter, fresh milk and sifted flour, until become smooth batter

3) Cover the bowl with cling wrap, stand for 30 mins

4) Brush a layer of olive oil on fry pan, place the mousse ring into pan, heat with low heat

5) Pour the batter into mousse ring slowly, cover the pan, simmer for 8~10 mins

6) Remove the mousse ring and baking paper once the surface of batter popping bubbles

7) Flip it, cover the pan and simmer for 6~8 mins and done

8) Pour the honey on top of hotcake and ready to serve (Do not add honey for below 1 year old)

今天參考carol自在生活的食譜製作這厚鬆餅
好好吃哦!
全家都快吃光了
侒侒才願意吃上幾口 😅
不過肯嘗試就是好事 😘
這次是有用泡打粉
下次試試分蛋式的方法
應該更鬆更好吃

鍋底抹上橄欖油，小火加熱模具
Brush a layer of olive oil,
heat the mould with low heat

慢慢倒入麵糊
pour the batter into mould slowly

蓋鍋，燜8~10分鐘
Cover the pan, simmer for 8~10 mins

麵糊表面冒泡泡後，將模具
和烘培紙移開
Remove the mould and baking powder
after the surface popping bubbles

移開後
After removed the mould

翻面後，蓋鍋燜6～8分鐘即可
Flip the pancake to the other side,
cover the pan and simmer for 6~8 mins

趁熱淋上蜂蜜即可享用
Pour the honey on top and ready to serve