日式班戟

日式班戟

| EN
| EN
難度
2/5
需時 (分鐘)
45
份量 (人)
2
難度
需時 (分鐘)
份量 (人)
2/5

45

2

材料

  • 蛋黃 5隻
  • 白砂糖 5克
  • 牛奶 60克
  • 中筋麵粉 50克
  • 粟粉 5克
  • 雲尼拿油 4克
  • 蛋白 4隻
  • 檸檬汁 3克
  • 白砂糖 35克
  • 5 Egg yolks
  • 5g White sugar
  • 60g Milk
  • 50g Medium-gluten flour
  • 5g Corn flour
  • 4g Vanilla extract
  • 4 Egg whites
  • 3g Lemon juice
  • 35g White sugar

烹調步驟

1

先將5克白砂糖加入蛋黃中拌勻,再加入牛奶、中筋麵粉、粟粉拌勻

Add the 5g white sugar to the egg yolks and mix well. Then add milk, medium-gluten flour and corn flour and mix well

2

拌勻後倒入鍋中慢火煮至稠身,加入雲尼拿油拌勻,備用

Pour the mixture into the pot and simmer it until it becomes thick. Add vanilla extract and mix well. Put it aside for later use

3

將檸檬汁加入蛋白中,打發1分鐘後把白砂糖分3次加入,以高速打發至蛋白可拉出尖角

Add the lemon juice to the egg whites. After beating for 1 minute, add white sugar in three separate additions and keep beating at high speed until it stands in soft peaks

4

先將 1/3蛋白加入蛋黃糊中,輕輕攪拌,再將餘下蛋白分2次加入攪拌

Add 1/3 egg white to the yolk batter, stir gently, and then add the remaining egg white in two separate additions and mix well

5

以最小火先將平底鍋預熱5分鐘以上,在平底鍋上抹上一層薄薄的油,加入麵糊,在旁邊加少少水,蓋上,以最小火煎7分鐘

Preheat the pan for 5 minutes at low heat, apply a thin layer of oil on the pan, add the batter, add a little water, and cover with the lid and pan-fry at low heat for 7 minutes

6

打開,把班戟翻面,立刻蓋上,再以最小火多煎7分鐘,完成

Remove the lid, turn the pancake upside down, cover with the lid immediately, and then pan-fry for 7 minutes

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