日式鬆餅

19 July 2016 (1 year 10 months 18 day)

Plain Pancake

今日早餐 - 日式鬆餅

#適合1歲以上

材料：

雞蛋 Egg 1 pc

融化無鹽奶油 Melted Unsalted Butter 20g

低筋麵粉 Cake Flour 100g

無鋁泡打粉 Aluminium Free Baking Powder 3g

鮮奶/配方奶/母乳/水 Fresh Milk/Formula Milk/Breast Milk/Water 90ml

有機蔗糖/細砂糖 Organic Cane Sugar/Caster Sugar 20g

1）先把雞蛋打散，加入鮮奶拌勻

Whisk the egg, add milk and mix well

2）篩入麵粉和泡打粉，再加入有機蔗糖，用打蛋器拌勻

Add sifted flour, sifted baking powder and organic cane sugar, mix well with egg beater

3) 加入融化無鹽奶油，拌勻

Add melted unsalted butter, mix well

4）麵糊完成後（注意不要攪拌過度），用保鮮紙包着碗，放入冰箱冷藏一個晚上

After batter done (do not over whisk), wrap the bowl with cling wrap, put in fridge and keep for a night

5）麵糊取出，稍微攪拌一下，熱鍋，不需要抹油，把麵糊放入不粘鍋內，用小火煎

Take out the batter from fridge, whisk for a while. Heat pan, don't need to apply oil on pan. Pour the batter into non-stick pan, fry with low heat

6）看到麵糊冒泡泡後即可翻面，翻面後再煎約1分鐘即可

Once the surface popping a lot of bubbles, flip to the other side. And fry for another 1 min and ready to serve

昨天早上媽咪我去吃麥當勞早餐
MCD早餐的鬆餅真的超柔軟
搞不清為什麼自家做的
沒辦法做成那種程度的鬆軟
昨天下午我就在研究食譜
看到日式鬆餅這名稱
加上麵糊是前一晚調好放冷藏一晚
想說不用等醒面就來試試了

原食譜本來有用煎雞蛋的模型幫鬆餅增高
但是我懶得用就直接煎
一般市售的鬆餅都會有泡打粉
偏偏泡打粉不健康
所以還是建議大家少吃哦

雞蛋打散
Whisk the egg

加入鮮奶拌勻
Add milk and mix well

篩入麵粉和泡打粉，再加入
有機蔗糖，用打蛋器拌勻
Add sifted flour, sifted baking powder
and organic cane sugar, mix well
with egg beater

加入融化無鹽奶油，拌勻
Add melted unsalted butter,
mix well

麵糊完成（不要攪拌過度）
用保鮮紙包着碗，放入冰箱
冷藏一個晚上
Batter done (do not over whisk)
Wrap the bowl with cling wrap,
put in fridge and keep for a night

熱鍋，不需要抹油，把麵糊
放入不粘鍋內，用小火煎
Heat pan, don't need to apply oil on pan.
Pour the batter into non-stick pan,
fry with low heat

看到麵糊冒泡泡後即可翻面
Once the surface popping a lot of
bubbles, flip to the other side

翻面後
After flip to the other side