japanese souffle pancakes 日式舒芙蕾松饼

ingredients (makes six 7cm pancakes)

2 large eggs, separated
20g sugar
40g full cream milk
10g butter, melted
40g cake flour
1/2 tsp baking powder

nutella, as appropriate

食材（可做六个 7厘米松饼）

鸡蛋 两大颗、蛋黄和蛋白分开
糖 20克
全脂奶 40克
黄油 10克、溶化
蛋糕粉 40克
泡打粉 1/2小匙

巧克力榛果酱、适量

Directions/做法

spread nutella into a 5cm disc on parchment paper
freeze till harden
巧克力榛果酱在烘焙纸上抹成 5厘米圆形
冷冻至凝固

add sugar to egg white in 2 additions and beat till stiff and shiny peaks
chill egg white meringue
糖分两次加入蛋白、打发成湿润、硬性状
蛋白霜冷藏

without washing egg beater, beat egg yolk briefly then add in melted butter and milk
whisk till well incorporated
打蛋头无需清洗～将蛋黄略打散后加入溶化黄油和牛奶
拌匀

sift in cake flour and baking powder
whisk till batter is no longer lumpy
筛入蛋糕粉和泡打粉
搅拌至面糊无颗粒

fold egg white meringue into egg yolk batter in 3 additions
蛋白霜分三次翻拌入蛋黄糊

place a non stick pan over low heat (no need to grease)
grease 7cm biscuit cutter generously and place in middle of pan
不粘锅以小火加热（无需抹油）
7厘米饼干模抹上油（多抹些）、摆放在锅中央

pour in a ladle of batter and top with a nutella disc
勺入一勺面糊、叠上一片冷冻的巧克力榛果酱

top with some more batter to fill 3/4 height of biscuit cutter
allow pancake to cook over low heat
再勺入一些面糊直到模具四分之三高度
松饼以小火慢煮

flip pancake once the bottom browns
待底部均匀上色后即可翻面

pancake is ready when bottom has browned sufficiently
it should unmould easily as well
if it still sticks to the side, cook it a little longer
松饼底部上色后就差不多 OK了
做好的松饼也容易脱模、不沾边
如果还沾边，就煮多几分钟

enjoy whilst hot
趁热想用哈！

Personal notes/温馨小贴士:

– if you have issues unmoulding pancake, use a greased spatula to help scrap off the sides
如果脱模遇问题，在蛋糕抹刀抹上油然后将松饼边边慢慢刮开

– embosser purchase link and tips on using it can be found in this post
购买烙印连接和使用烙印方式可参考此链接