Contents
달걀 1개로 만드는 더 쉽고 더 빵빵하고 덜 주저앉는 수플레 팬 케이크 만들기 / Souffle pancake Recipe
นอกจากการดูบทความนี้แล้ว คุณยังสามารถดูข้อมูลที่เป็นประโยชน์อื่นๆ อีกมากมายที่เราให้ไว้ที่นี่: ดูเพิ่มเติม
언제나 시청해 주시고 구독해 주셔서 감사합니다 ^^
설탕양을 영상에 잘못 적었습니다.
죄송합니다ㅠㅠ
달걀 1개 기준 설탕양은 20~22g 입니다 !
지난번 수플레 팬 케이크보다 더 빵빵하고 더 촉촉하게 굽고 싶어 미니 무스링을 이용해서 다시 구워봤습니다.
틀에 빵빵하게 구우니 저는 확실히 더 촉촉하고 맛있는것 같습니다.
높이가 높다 보니 살짝 주저앉는경향이 있어
한면 6분 굽기 + 뒤집고 5분 굽기+ 불끄고 뚜껑 덮고 그대로 2~3분 놔두기를
하니 주저앉는 경향도 줄어 들고 완벽히 잘 익는것 같습니다.
굽는시간은 저의 시간을 참고로 해서 조절하세요.
많이 구으면 촉촉함은 조금 줄어들 수 있습니다.
재료 영상의 작은 사이즈 2개 또는 큰 무스링 1개 분량
노른자 1개
우유 12~15g ( 밥 숟가락 가득 1.5번)
소금 0.5 g ( 티스푼 납작하게 담은 양의 1/4 )
바닐라 페이스트 ( 바닐라 익스트렉 ) 약간 ( 생략 가능 )
박력분 15~17g ( 중력분, 박력 쌀가루 가능 ) 밥 숟가락 수북히 1번
흰자 1개 (35g~40g) 특란이나 왕란 사용. 작은 달걀을 쓰시면 흰자 1개 + 1~2 숟가락정도 더 넣어 주세요
설탕 20~22g ( 설탕양은 입맛에 따라 약간 줄여도 됩니다.) . 밥 숟가락 떠서 살짝 흔들양 2번
레몬즙 5g ( 생 레몬즙 또는 마트에 파는 노란색 레몬모양 통에 든 레몬주스) 티스푼 1번
레몬즙 생략 가능. 머랭 보조제 역할 .레몬즙 대신 식초, 키위즙 등 산성 첨가물 모두 가능
레몬즙을 넣으면 머랭과 반죽을 섞을 때 덜 꺼져서 반죽섞기가 더 수월해지는것 같습니다.
레몬즙 대신 식초 넣을때는 3~4g만 넣으세요.
지름 12cm 높이 5cm 미니 무스링 이용
안에 넣는 테프론지는 높이 4~4.5 cm ( 종이 유산지 가능 )
Thank you for always watching and subscribing. ^^
I wrote the amount of sugar incorrectly in the video
I’m sorry.
The amount of sugar is 20 ~ 22g (per egg)!
When the video starts, select the subtitle language you want to view in the settings on the screen. There are several subtitles by country.
ingredients 2 small sizes or 1 large mousse ring of the image
1 egg yolk
1215g of milk (1 table spoon)
0.5g of salt (1/16 teaspoon )
Vanilla paste ( vanilla extract ) slightly (can be omitted)
15~17g of cake flour (1.5~1.8 table spoon) all purpose f flour, flourbased rice powder available
1 egg white (35g to 40g)
20~22g of sugar (1.5 table spoon) you can reduce the amount of sugar slightly depending on your taste
5g of lemon juice (1 teaspoon)
Lemon juice can be omitted. You can add vinegar instead of lemon juice.
If you add lemon juice, it will be easier to mix the mixture because it will be less extinguished when mixing the meringue and the dough.
Bake 6 minutes on one side + turn it over + 5 minutes + Turn off the heat, cover and let stand for 23 minutes.
Please adjust the baking time by referring to my time.
The place I baked the souffle pan cake is the pan (grill).
It is not an oven.
Cook on low heat.
Not very low heat.
It’s between the low and medium heat.
It is about 180 degrees Celsius.
12cm in diameter 5cm in height with mini mousse ring
Teflon paper inside is 4 to 4.5 cm high (paper parchment possible)
ทำแพนเค้ก ง่ายๆ ส่วนผสมแค่3 อย่าง!! อร่อย นุ่ม | (ด้วยแป้งสำเร็จรูป imperial)
แพนเค้ก ทำเองง่ายๆ
ส่วนผสม
แป้งแพนเค้กสำเร็จรูป 200 g
ไข่ไก่ 1 ฟอง
นมสด 160 ml
แพนเค้กแป้งสำเร็จรูป : ครัวมั่วซั่ว KRUAMUWSUW
ครัวง่ายๆที่ใครๆก็สามารถทำเองได้
แพนเค้ก
ส่วนประกอบ
1. แป้งแพนเค้กสำเร็จรูป
2. ไข่ไก่ 2 ฟอง
3. นมจืด
Japanese Souffle Pancake
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Japanese Souffle Pancake
2 Egg Yolks (from eggs that weigh 5860 gr. each with shell)
20 gr. Full Milk / Whole Milk
10 gr. Vegetable Oil
1/4 tsp. Vanilla Essence
30 gr. All purpose Flour
3 Egg Whites (from eggs that weigh 5860 gr. each with shell)
1 tsp. White Vinegar
40 gr. Fine Sugar
MUSIC
Song: Motion
By: Ikson
Soundcloud: https://soundcloud.com/ikson
Youtube: https://www.youtube.com/channel/UCyB3YiRU9OXJgIkRiZ3wEA
Song: Weightless
By: Ikson
Soundcloud: https://soundcloud.com/ikson
Youtube: https://www.youtube.com/channel/UCyB3YiRU9OXJgIkRiZ3wEA
ทำขนมหวานสไตล์ฝรั่ง…อร่อยมากกกกก!!!
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