我的鬆餅食譜很簡單,大部分是鮮奶和麵粉以及少量的植物油,沒有使用任何膨脹劑,可以在前一晚做好麵糊冰在冰箱第二天使用,也可以趁周末假期有空多煎一些放涼冷藏,要吃的時候回溫就行了。
原味鬆餅 Yeast pancakes
材料
A:
低筋麵粉260克
糖90克
鹽2克
酵母粉3克
B:
溫牛奶(約45度C)250毫升
蛋(中型,室溫)2顆
植物油一大匙
Ingredients
A:
Cake flour, 260 g
Sugar, 90 g
Salt, 2 g
Yeast, 3 g
B:
Warm milk (about 45 degrees C) 250 ml
2 Eggs (m size, room temperature)
A tablespoon of vegetable oil
Ingredients
A:
Cake flour, 260 g
Sugar, 90 g
Salt, 2 g
Yeast, 3 g
B:
Warm milk (about 45 degrees C) 250 ml
2 Eggs (m size, room temperature)
A tablespoon of vegetable oil
作法
- 將材料A混盒過篩進一個有蓋的容器(非密封)。
- 加入材料B並且混合均勻,蓋上蓋子(或一塊布)靜置約2小時就完成麵糊可以使用或冷藏。
- 預熱鍋子塗少少油,舀一勺麵糊到鍋子裡小火慢慢煎直到出現小氣泡且邊緣已經乾燥再翻面,兩面煎黃。
Methods
1. In a large bowl sift in the material A .
2. Stir in material B and mix well, cover and wait for about two hours.
3. Preheat the pan with light oil over low heat, spoon batter on pan and cook until both sides are brown.
Tip: Don't flip it before bubbles form and the edges are dry
2. Stir in material B and mix well, cover and wait for about two hours.
3. Preheat the pan with light oil over low heat, spoon batter on pan and cook until both sides are brown.
Tip: Don't flip it before bubbles form and the edges are dry