Japanese Pancake

Japanese Pancake

1. Add sugar to milk and mix well

2. Sift the low-gluten flour into the milk, then add the yeast and mix well

3. Separate the egg yolk from the egg white. The egg white must be put into a water-free and oil-free bowl. Add the egg yolk to the batter and mix well

4. After mixing well, pour in corn oil and mix well again

5. Cover the mouth of the bowl with a wet towel, and ferment for about one and a half hours in an environment of 25 degrees, until the pore volume on the surface of the batter expands by 2 times

6. Whip the egg whites to the hard foaming stage where small sharp corners can be pulled up. The fermented batter is stirred vigorously with a rubber spatula for several times to remove the gas inside.

7. The egg whites are mixed with the batter twice, and quickly mixed well by cutting it vertically and drastically from the bottom.

8. Brush the surface of the waffle mold with a thin layer of oil, heat it over medium heat, scoop the batter in with a spoon, turn it over and fry on both sides halfway, and fry until both sides are golden

9. When you eat it, top it with your favorite jam, and it's delicious with fruit.