Vanilla Custard Pancakes

Name: Vanilla Custard Pancakes
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 65g butter; 30g egg; 100g Low-gluten flour; 20g milk powder; 1/2 piece Vanilla pods; 60g Powdered sugar; 1 teaspoon milk; 1/2 teaspoon Baking powder

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Insert a biscuit in the middle of the mooncake. The people who finally waited for the holiday probably couldn't help but want to leave. What snacks should you bring when you go out for fun? The mooncakes are too heavy, and they are a little tired from eating, right? Let's have a vanilla shortbread pancake.

Ingredients

65g Butter
30g Egg
100g Low-gluten Flour
20g Milk Powder
1/2 piece Vanilla Pods
60g Powdered Sugar
1 teaspoon Milk
1/2 teaspoon Baking Powder

Vanilla Custard Pancakes

1. Materials are ready

2. Pour the powdered sugar and softened butter into a large bowl and scrape evenly with a rubber spatula. Scrape in vanilla seeds and mix well

3. Beat with a whisk until the hair is loose, add the egg mixture in 3 times, and beat them evenly. Add milk and beat evenly

4. Add milk powder and beat evenly; sift in low-gluten powder and baking powder, mix well with a rubber spatula

5. Put the batter into a piping bag, squeeze a thin disc on the baking tray with a flat-nosed, sharp-toothed flower nozzle, put it in a preheated 170 degree oven, bake for about 15 minutes, and the edges will be golden.

Tips:
1. If there is no vanilla bean pod, you can use vanilla powder or vanilla extract instead, or not add it;
2. You can also cut a small mouth directly at the sharp corner of the piping bag without the flower mouth.