Popular Internet Celebrity Souffle Pancake

Flavor: Original; Technique: Steaming; Difficulty: Unknown.

Detailed Steps for Cooking Popular Internet Celebrity Souffle Pancake

Prepare 2 large eggs, separate the egg whites and yolks into a bowl without oil or water. As shown in the picture.

Add pure milk and corn oil to the egg yolk bowl and mix well.

Add a few drops of vanilla extract and mix well. It’s optional to add if making for children.

Sift in 45g of low-gluten flour and 3g of baking powder. (Baking powder is optional)

Be gentle when mixing, use a straight or zigzag motion to mix until smooth and free of dry flour.

Next, prepare the egg whites, measure the white sugar, add a few drops of lemon juice to the egg white bowl to remove any fishy smell, and start beating the egg whites.

Here, make sure to add the sugar in three separate portions to the egg whites. Using a hand mixer, beat the egg whites until foamy, then add one-third of the white sugar and continue beating.

Continue beating until the egg whites form clear, glossy peaks, with a fine and shiny meringue that forms a small hook when the mixer is lifted. This is known as stiff peaks. As shown in the picture.

Take one-third of the meringue and fold it into the egg yolk mixture until well combined.

Repeat with another one-third of the meringue, folding until well combined.

Pour the mixed batter back into the remaining one-third of the meringue bowl and fold gently until well combined. Be careful to fold gently to avoid deflating the mixture.

Transfer the batter into a prepared piping bag.

Brush a thin layer of oil in a flat pan, heat over medium heat to around 150 degrees Celsius, then reduce heat. Pipe out half of the batter to form 3 pancakes.

Do not touch the edges of the pancakes in the pan, add a little water around the edges (to create steam), cover and steam for 3 minutes.

After uncovering, pipe out the remaining batter on top of the existing pancakes, cover and steam for another 3 minutes. Gently flip the pancakes, cover and steam for 3 more minutes before serving.

Whip 100ml of heavy cream with 10g of white sugar until it forms visible lines and holds its shape when inverted. Pipe the whipped cream, dust with some powdered sugar, drizzle with maple syrup, and enjoy. (For those who don’t like cream, it can be omitted) I made these for afternoon tea, so I simply dusted them with powdered sugar, drizzled with maple syrup, and decorated with mini roses from my garden.