Friends, today I cook Korean (or Japanese) pancakes. Airy, tender and very tasty.
To start Separate the yolks from the whites, took only 4 eggs. Proteins send in a dry mixer bowl.
The proteins add salt and a good whip mixer. Once proteins give fluffy foam add 50 g of sugar and beat until stable proteins strong peaks.
In clean dry mixer bowl sending yolks from eggs, pour 40 ml of milk.
In a separate bowl 70 grams of flour add a teaspoon of dough baking powder and mix.
Flour with baking powder to send the yolks.
And knead the dough. You can mix by hand, whisk or spatula, but as I have today an assistant mixer, I got mixed up with a mixer. Knead for a long time is not required, as soon as all the ingredients are mixed up without lumps - enough.
In the post-third of the dough beaten egg whites and carefully mixed, the dough is made easier.
But now often added proteins and stir gently shovel "bottom-up" in order to save the maximum lightness of proteins. With this test you need to act quickly, and better pre-set pan to heat up.
I grease the pan with a piece of butter. I transferred the dough in a package for convenience. Cut the corner and squeezing out the contents, forms high fritters.
I bake simultaneously on the two pans, I got five of them.
I covered with a lid and bake at low heat for 3 minutes.
Then carefully turn over the pancakes and cook under the lid for another 3 minutes.
Gentle air pancake soufflé ready! Optionally, you can apply honey. It turns out a delicious breakfast!
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Ingredients:
- 4 eggs
- a pinch of salt
- 50 g sugar
- 40 ml of milk
- 70 g flour
- 1 tsp baking powder