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Japanese pancake souffle

0
1662
Kitchen Asian
Calorie content 284.6 kcal
Portions 4 port.
Cooking time 80 minutes
Proteins * 6.2 gr.
Fats * 4.6 gr.
Carbohydrates* 63 gr.
* per 100 gr. product
Japanese pancake souffle
Content

Japanese pancake soufflé is an incredibly tender and delicious dessert. It can also be prepared at home. The main task in making Japanese pancakes is to beat the proteins until they are thick.

Ingredients

Cooking process

step 1 out of 7
The whites must be separated from the yolks. Combine the separated yolks with milk, vanilla and baking powder, beat.
step 2 out of 7
Sift the flour and mix it with the starch, add the mixture to the yolks and stir.
step 3 out of 7
Beat the whites with sugar at the maximum speed of the mixer for 2-3 minutes until a dense foam is obtained.
step 4 out of 7
Using a silicone spatula, carefully transfer the protein mass to the yolks and flour, stir them, moving from bottom to top, so more air will remain in the dough. As a result, it will turn out to be very light and airy.
step 5 out of 7
Lubricate the surface of the pan with a napkin moistened with sunflower oil. Lubricate the confectionery ring with oil from the inside. The ring will help the pancakes to maintain a perfectly round shape during the frying process. Place the ring in the skillet, add some of the dough to it so that it is 2/3 full, pour 1 tablespoon of water into the skillet to create steam and cover. Bake the pancake for 3-4 minutes. The pancake should increase in size.
step 6 out of 7
Turn the ring over and bake the pancake on the other side under the lid for 2-3 minutes, after pouring a tablespoon of water into the pan.
step 7 out of 7
Carefully run a sharp knife along the edge of the ring and remove the pancake. Before preparing the next portion, clean the ring of dough residues and brush with oil. Serve ready-made pancakes with jam or your favorite preserves.

Bon Appetit!

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