Our Recipes
Soufflé Pancake
Servings 100 g
Calories 124kcal
Ingredients
- 10 g CAP BINTANG Custard Powder
- 30 g All-purpose flour
- 120 g Milk
- 58 g Egg white
- 40 g Sugar
- 15 g Oil
- 1 tsp Vinegar
Cooking Method
- In a small bowl, mix together the custard powder with 20ml of milk to form a liquid custard mixture.
- Bring to boil 100ml of water and slowly thicken it with the custard powder solution.
- Tamper the custard solution with 5 g of oil, mix well.
- In a separate bowl, whisk together the egg white 58 g, half of sugar 20 g and a teaspoon of vinegar. Once frothed, add the remaining sugar 20 g and whisk until medium peaked.
- Once a medium peak is achieved, fold in the 1/3 of the meringue into the batter.
- Mix half of the all-purpose flour into the batter and whisk well.
- Add in the other 1/3 of meringue and fold until a smooth batter is achieve.
- Add in the remaining all-purpose flour and whisk until a smooth batter is achieved.
- Fold the rest of the meringue in and pour the batter into a piping bag.
- Heat up a non-stick pan with low flame. Pipe the batter onto the pan and let it cook for about 3 minutes.
- Cook the other side for another 3 minutes. Remove it onto a plate and serve.
Notes
Yield: 3 Servings
Pastry Height: Approximately 1 inches
Pastry Height: Approximately 1 inches
