Fluffy Souffle Pancake 舒芙蕾松饼

These airy and fluffy souffle pancakes are made without baking powder and baking soda. The process of making souffle pancakes is about the same as making cakes, requires only simple ingredients. The one step that is the most crucial is whipping the egg whites and folding them into the egg yolk batter.  Made using egg separation method, the air that is whipped into the egg whites is what lift the pancake batter and create fluffiness. 

These souffle pancakes are super light and soft, once you've make pancakes this way, you may not go back to the ordinary pancakes. ;)



Ingredients: yield 2 regular pancakes or 4 small pancakes
材料

1 Egg (70g with shell, cold) 冷鸡蛋 1粒

1/8 tsp Lemon Juice 柠檬汁 1/8小匙

1 tbsp Castor Sugar 细砂糖 1汤匙，喜欢较甜的可以放1.5汤匙
(1.5 tbsp if you like sweeter pancakes)

3/4 tbsp Oil 油 3/4 汤匙

3/4 tbsp Milk 牛奶 3/4 汤匙

2 drops Vanilla Extract 香草精 2滴

20g Cake Flour 低筋面粉 20克

Some water for cooking 水，少许

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 

如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method: 步骤

1. Separate egg white and egg yolk. Beat egg white and lemon juice until frothy. Gradually beat in half of the sugar. Continue to beat until firm peak.

把蛋白和柠檬汁，慢慢加入一半的细砂糖，打至硬性发泡。

2. Use a hand whisk, whisk egg yolk with the remaining sugar until pale yellow, whisk in oil, milk and vanilla extract. Mix until well combined. 

把蛋黄打至泛白，加入油，牛奶和香草精。搅拌均匀。

3. Sieve in flour. Gently whisk until no more lumps. Do not over mix the batter.

筛入面粉，混合均匀即可。不要过度搅拌。

This is the step that my boy loves to do, mix mix mix! 

4. Fold meringue into the yolk batter in 2 batches. 

分两次把蛋白混入蛋黄糊，混合均匀即可。

5. Heat a non stick pan (low heat), carefully pour the batter on the pan, make two regular size pancakes or 4 small pancakes, it's easier to scoop the batter with a spoon and slowly add up to make thicker pancakes.
低温烧热平底锅，用汤匙倒入面糊，慢慢把面糊堆高。

If you like it thicker, make 2 instead of 4 pancakes.

6. Add few drops of water onto the pan, cover with lid and let it cook for 3-5 minutes, cooking time depends on the size and thickness of the pancakes. Flip the pancakes and continue to cook until cook through. Serve warm.
加几滴水在锅里，盖上。微火焖煎3-5分钟然后翻面煎至熟透。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!

By readers, some feedback from those who have tried this recipe

By Te Yen Ni

By Maria Lim

Cheese Sponge Cake aka Traditional Pillow Cheesecake 奶酪海绵鸡蛋糕 ［枕头蛋糕]

This pillow-like cheese sponge cake is similar to the Taiwanese Gochabi (古早味) Sponge Cake. I love the soft, light, moist and fluffy texture of this cake. Added cheese in the batter and layered in between gives a really nice aroma to the cake. However, the cheese layer only taste good when it's warm and melted, once the cake is completely cooled, the cheese layer will harden. If you're planning to serve this cake cooled or chilled, do omit the cheddar cheese layer. ;)

Ingredients:

材料：

(A)

40g Salted Butter 牛油 40克

40g Milk 牛奶 40克

15g Grated Parmesan Cheese 奶酪／巴马臣芝士粉 15克

(B)

*3 Egg Yolk 蛋黄 3粒 

60g Cake Flour 低筋面粉 60克

*3 Egg White 蛋白 3粒

70g Castor Sugar 细砂糖 70克

1/8 tsp Cream Of Tartar 塔塔粉 1/8 小匙

2 - 3 slices Cheddar Cheese 车打奶酪／芝士片 2-3片

*The weight of the egg (with shell): 70g each. 选用70克的鸡蛋（带壳的重量）

Printed a cute Kiroitori picture on the cake using hot stamp tool.

Hot Stamp Tool can be purchased from DGZ SHOP.
Choose standard designs from the templates HERE or make your own customised designs/ logo.

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 

如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method: 步骤

1.  Double boil (A) until butter and cheese melted. 

材料（A）隔水融化。

2. Remove from heat, the mixture should be warm, not hot. Add in yolk, one at a time, mix well with a whisk.

分3次加入蛋黄，拌均。

3. Sieve in flour, mix well. Do not over-mix the batter. 

加入面粉（过筛）。拌均。

4. In a stand mixer, beat egg white and cream of tartar until frothy, gradually beat in sugar. Continue to beat until firm peak. 

把蛋白和塔塔粉打至起泡，慢慢加入细砂糖，继续打至硬性发泡。（看下图参考）

5. Fold egg white into yolk batter in 3 batches. 

分次把蛋白拌入蛋黄糊。混合均匀即可。

6. Pour half of the batter into a lined baking tin (I use 12cm x 22cm rectangle tin). Gentle tap the baking tin on the worktop to release trapped air. 

蛋糕模铺油纸（我用的是12cm x 22cm 的吐司模）。把混合好的蛋糕糊倒入一半的份量。把蛋糕模轻轻在桌面敲几下，震出气泡。

7. Layer with cheddar cheese. Pour the remaining batter and smoothen the top with a spatula.

铺上车打奶酪／芝士片，倒入其余的蛋糕糊。用刮刀把表面铺平。

Water bath method:  put the filled baking pan in a larger pan and add some hot water in the larger pan.
水浴法：把蛋糕模放进一个更大的烤盘，加一些热水，然后放进烤箱烘烤。

8. Bake in a preheated oven 160'C for 90 minutes (water bath, 2nd rack from lowest). When it's done, open the oven door and let the cake sit in the oven for 2 minutes before removing the cake tin from oven. Transfer the cake on a cooling rack, peel off the baking sheet. Let it cool completely on the rack. 

放进已预热的烤箱，以160度，水浴法，烘烤90分钟或至熟。烘烤完成后，把烤箱的门打开，2分钟后才取出蛋糕。把蛋糕周围的油纸拿掉，蛋糕放在架子上待凉后即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages if you wish to see my posts on your news feed. 

Enjoy!

Note: 

 - Every oven is different, adjust the baking time and temperature accordingly. 每个烤箱的温度都不同，烘焙时间和温度须自行调整。

PJ MASK Jelly Mousse Cheesecake (no bake, eggless recipe) 碟豆花慕斯奶酪免烤蛋糕（不含鸡蛋）

Naturally coloured using butterfly pea flowers, this PJ Mask themed blue ocean birthday cake is a non bake jelly and mousse cheesecake with mild Pandan flavour. 

As usual, every year, I'd make birthday cake for my dearest son. This year, the boy asked for a blue ocean cheesecake, with his PJ Mask - Romeo and Night Ninja toys on top. Well, it doesn't really make sense to put PJ Mask characters on a ocean theme cake but birthday cakes can be as creative and who cares about the designs when the birthday boy is happy with it? :D 

Other than the two PJ MASK toys, I placed another LEGO dolphin, some candies and waffles that I took from the snack shelves. The "tree" was actually from my homegrown organic thyme plant. That's how I make good use of the things that we have at home rather than buying and spending too much for a birthday cake. ;) 

这海洋蛋糕体的概念是来自一位台湾的Peter Chan老师。 孩子喜欢海洋蛋糕，还不断的提醒我一定要把他的两个玩具放在蛋糕上面。其实我不特别喜欢慕斯蛋糕，但是孩子坚持了，没办法，就只好挖出那旧的记事本，做了这蛋糕给他。这不是老师的食谱，但技术是从老师的海洋蛋糕课学的，所以只分享了食谱，不方便分享蛋糕的装饰详细做法。

Ingredients:
材料 
Crust:

150g Digestive Biscuit, finely crushed 消化饼干碎 150克

60g Unsalted Butter, melted 牛油 60克，融化


Filling:

9g Gelatin Powder 吉利丁粉 9克

2 tbsp Water 水 2汤匙

250g Cream Cheese (room temperature) 奶油奶酪 250克 ，室温

60g Castor Sugar 细砂糖 60克

150g Whipping Cream 动物性鲜奶油 150克

60g Milk 鲜奶 60克

Cake pan: 6" or 7" round removable base. 六寸或七寸蛋糕模



Topping:

(A)

200g Water 水 200克

3-4 Dried Butterfly Pea Flower 碟豆花／蓝蝶花 3-4 朵
(adjust the amount to your desired colour 依颜色的深浅自行调整份量)

1 Pandan Leave 班兰叶 1片

2 tbsp Sugar 细砂糖 2汤匙


(B)

160g Water 水

4 tsp Gelatin Powder 吉利丁粉 4小匙

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 

如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:
步骤

Crust:

1. Combine digestive biscuit and melted butter. 
消化饼干碎和牛油拌均。

2. Spread onto the cake pan and press down with the back of a spoon (or with cleaned hand). Refrigerate till set, at least 1 hour.
铺在蛋糕模底部，压平。放进冰箱冷藏1小时。

Filling:

3. Measure water into a bowl and sprinkle in the gelatin (without stirring with a spoon). Set aside for 10 minutes. 
吉利丁粉撒在水里，待十分钟。 

4. Use double boil method to warm the milk, stir in gelatin mixture to dissolve in warm milk. Remove from heat and set aside to cool to room temperature. 
鲜奶隔水加热，加入步骤（3）的吉利丁，搅拌融化后离火，待凉备用。

5. In a mixing bowl, beat whipping cream and 30g sugar until stiff. Set aside.
动物性奶油加入30克糖，打发。备用。

6. Beat cream cheese and the remaining sugar together until smooth and creamy. 
奶油奶酪和剩余的糖用搅拌器打至顺滑。

7. Beat in gelatin milk mixture. 
加入步骤（4）的吉利丁，拌均。

8. Fold in whipped cream. 
加入步骤（5）的鲜奶油，拌均。

9. Pour the mixture onto the chilled crust. Chill in the refrigerator until set. 

倒入步骤（2）的饼干层。放冰箱冷藏至凝固。

Topping: 

10. In a saucepan, add in (A), bring to a boil and simmer for 2-3 minutes. Remove from heat and let it cool completely. Strain before use.

把（A）材料倒入锅里，煮滚，转小火焖煮2-3分钟。离火，待凉后过筛，备用。

11. Measure water into small bowl and sprinkle in the gelatin (without stirring with a spoon). Set aside for 10 minutes. Place bowl in a larger bowl of hot water. Once the gelatin melts, remove from hot water and set aside to cool to room temperature.

吉利丁粉撒在水里，待十分钟。 隔水加热，搅拌融化后离火，待凉备用。

12. Mix together 10 and 11, pour onto the mousse cheesecake. Refrigerate overnight or until set. Remove the cake from the cake pan and serve chilled. Tap the link below and watch the video tutorial of how I remove my cheesecake from the pan, the easy and perfect way! 

把步骤（10）和 （11）的材料混合，倒入已凝固的蛋糕。放进冰箱冷藏至凝固，即可享用。以下的视频教你怎么轻易的把蛋糕完美脱模。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!

Video tutorial 视频教学:

Stove-top BBQ Pork Pastry aka Char Siew Sou [cheater's version] 平底锅叉烧酥 ［免烤］

This is a quick and super easy recipe made without deep frying and it's non-bake. I made this with frozen Prata, wrapped with juicy homemade Char Siew fillings, pan fried without oil and yield this crispy, flaky and fragrant Char Siew Puff. This is absolutely delicious and it's best when served hot with a cup of coffee or Chinese tea. 

Ingredients: yield 2 servings


1 Frozen Prata 冰冻印度煎饼 1片

4 heap tbsp Homemade Char Siew Filling 万用叉烧馅 4汤匙 《点击进入食谱》
<Click here for recipe>  

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 

如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！


Method: 步骤

1. Remove frozen prata from the freezer, let it sit at room temperature for few minutes. 
从冰箱取出冰冻的印度煎饼，放置室温数分钟。不能完全解冻，不然会很粘手，很难操作。

2. Very quickly, cut frozen prata into 4 pieces (quartered). 
分割4份。

3. Scoop 2 tbsp of Char Siew fillings onto the prata, put another slice of prata on top, press to seal the edges. Repeat for the rest.
其中两片各放2汤匙叉烧馅，然后用剩余的两片盖上。用手或叉子压边封口。

4. Heat a non stick pan (without adding oil), pan fry the prata until both sides are golden brown and crisps. Serve warm.
烧热平底锅，无需下油，煎至上色香脆，即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!