Hi, guys! I'm Masa!
This time I'd like to share a soft and luxurious
dessert!
It's called (Japanese),
which is sou..
wait a sec.. sow?
soufflé! Got it!
It's soufflé pan cake.
Usually we'll see the flat ones,
there's a different kind now.
It's much thicker and has a more fluffy texture.
Recently, I've received many request about my videos,
many of you wanted to know how to make this dessert.
Let's get started!
(Make a jam first)
150g strawberries
100g mixed berries
1/2 tbsp sugar
1/2 tsp lemon juice, some rosemary
Sealed
Crush them
They can be preserved in a freezer, so you can make even more,
rest of them sealed it in a bag,
about 2~3 weeks, take them out earlier when you need it.
You can use any kinds of fruit you like,
like mango,
or kiwi, all of them are great!
All these fresh fruit, with sugar in a bag,
or honey,
then add lemon juice and crush them,
then keep it in a freezer.
Make all kinds of colors if you like! Red, yellow, green,
next time take out the color you need,
and decorate your dish is also easy to do!
(Make batter) 1 egg
Separate the yolk and white
Put the whites in a fridge
Whisk, add 5g sugar
Keep on whisking till light yellow.
1/2 tbsp oil and blend.
1/2 tbsp milk
20g cake flour
Use a sieve will be nice! And add them separately
Make sure the mixture is well blended
Now, I'll whisk the white.
At the beginning,
you cannot stop whisking. All the things you need must to be prepared aside,
then start whisking.
Put them straight into the pan is much better.
If you set the whisked white aside, the air and bubbles inside will pop away.
Just make sure everything is well prepared.
The egg white before
Whisk till it's airy
10g sugar
(Add half in first, it'll be much easier to whisk)
(Add in the rest till it's light and fluffy)
Whisk till the white is sticky
Add some white to the mixture
Blend
Then back into the white
Use a spatula to mix
Now the tools, you can use this non-stick pan here.
Next, the heat is very important. Make sure it's at low temperature,
and heat the batter up slowly.
Originally, we'll use a oven to make the batter pop up,
only the heat from bellow can make the batter really nice and fluffy.
If the temperature is too high, the bottom will be burnt first.
This is also a point to be noticed.
Electric cooking tray is even easier!
You might see the stores in Japan
that sell soufflé pan cake,
they all use the electric cooking tray!
If you don't have the tray at home, the fire power of the gas
must be really low or use a smaller stove.
Because the stove is much smaller,
the low heat will be "really low".
So you can easily control the temperature.
Turn on to low heat
Some oil in
Evenly spread on the pan
Batter in
You can decide how much and how many you want
Lid on
3 minutes later..
Flip slowly and gently
A larger pan will be much easier to do so
Lid on for another 3 minutes
Times up, so let's open it up
and check them out.
It's different from the original pan cake.
It's much thicker
and fluffier. You can know that by shaking the pan.
Off the heat now..
It's much better if you taste them right away,
just like soufflé, the hotter, the fluffier it is.
It'll shrink a bit when it's cooled.
I suggest you all do the same, plate and taste on sight.
Now let's get are hands dirty!
Whipped cream or yogurt
Now a tasty-looking
soufflé pan cake is done!
Finally!
I can't wait! My knife and fork...
let's have a small taste!
Can you hear the sound?
The sound when the air comes out from the pan cake.
This is a batter to make soufflé,
so you can hear the sound when you cut it open.
Finally,
smells good, let's try out the original taste!
Let's dig in!
Really fluffy!
It melts in your mouth right away!
It's airy and light!
With jam and cream
Beautiful! With the freshness from the jam,
a little bit cream,
or yogurt,
the flavor together will blown your mind away!
Though it's a pan cake, the steps is more like a chiffon cake.
So this batter,
you can put in a mold,
then in a oven.(10~15 mins, 180˙C), you will get a cake actually.
Using a pan this way,
you can easily make a soufflé pan cake
different from others.
The batter I just showed you,
I didn't add baking soda.
If you add it, the pan cake will pop up even more.
Some restaurants will add it,
the results will be much satisfying.
If you want to have that kind of pan cake, just add a little bit.
Because of the baking soda,
the outlook of the pan cake will remain the same,
This is up to you all,
depends on what kind of soufflé pan cake you want.
It's really easy to make!
Though you'll spend some time whisking,
still it's only one egg, it's still fast, or you can use a electric mixer.
Anyways, wish you all have a fluffy
soufflé pan cake,
also, wish you all have a great afternoon tea time!
Thanks for watching!
(If you like this video, like, comment, and subscribe! Appreciated!)