【大鼓燒】
材料：
蛋黃糊：蛋黃兩個，植物油25克，玉米粉5克，低粉35克，牛奶45
蛋白霜：蛋白兩個，糖25克
內餡：
**我用芒果鳳梨果醬
**鮮奶油150g打發+果醬隨意
**鮮奶油150g打發+抹茶粉/紫薯粉/可可粉/任何蔬果粉
**商店買的無糖果醬/花生醬
**或者任何果醬/花生醬（自製/買的）
**美乃滋+肉鬆
**番薯泥
**乳酪醬
做法：
1）先在烤盤上抹層薄薄的奶油後灑高粉，輕輕敲去除多餘的粉
（请按--》抹奶油後灑高粉的视频示范）
2）用適合的容器在上面印出適當大小的圈（用量米杯或任何圓形的杯子）（其实我没有做这个步骤，凭视觉挤出面糊而已）
3）低粉+玉米粉先用濾網過篩備用
4）油放入鍋內用瓦斯爐稍微加熱至看見油痕，倒入過篩的粉類攪拌，再慢慢加入蛋黃和鮮奶攪拌均勻完成蛋黃糊
5）蛋白放入乾淨無水分的鍋內先用低速打到粗泡出現後，分兩次加入細砂糖打至接近乾性發泡（拿起有小彎鉤，大約八九分打發）
6）取1/3蛋白霜至蛋黃內攪拌均勻，在倒回蛋白霜鍋內用切拌法輕輕拌勻
7）放入擠花袋，沿著剛剛印的圈定位不用轉動擠出適當的麵糊
8）烤箱預熱170度的烤箱中層，烘烤18-22分鐘（烤溫與時間僅供參考）
9）將大鼓燒放在铁網架上，待冷卻
10）在大鼓燒的一面塗抹一層內餡，然後放另一片大鼓燒粘在一起。
TIPS：
👉烤盤抹奶油，撒高粉，搖一搖，倒掉多餘的粉才不會黏底。
👉用米杯在已撒好高粉的烤盤上面蓋出圓形當模子。
👉蛋白打八九分發，麵糊要挺烤出來才漂亮。
👉麵糊倒入擠花袋，剪適當大小的洞擠在圓圈圈內，這樣每個大鼓燒就會一樣大小了。
❤原食譜請參考「羅羅愛的點心DIY」，稍作調整。
[Drum Pancakes]
Ingredients:
Egg yolk batter: 2 egg yolks, 25g vegetable oil, 5g corn flour, 35g low protein flour, 45g milk
Meringue: 2 egg whites, 25g sugar
Fillings:
I use mango pineapple jam this time
you may use~
** fresh cream 150g whipped + fruit jam
** fresh cream 150g whipped + green tea powder / purple sweet potato powder / cocoa powder / any fruit and vegetable powder
** Store bought sugar-free jam / peanut butter
** or any jam / peanut butter (homemade / buy)
** Mayonese + meat floss
** mashed sweet potato
** Cream Cheese sauce
Steps:
1) Brush a thin layer of butter on the baking tray, sprinkle high protein flour on it, knock to remove excess flour. （Please click for video demohow to dust your baking tray）This step is very important which your pancakes surface won't sticky.
2) use a round shape coop on the dusted baking tray to get all same size circle marking (rice measuring cup can be used) (I didn't do this step, just feel the size of the batter by sight judgement)
3) sieve the low protein flour and corn flour, set aside
4) put oil into a small pot, cook under small fire until you can see the oil marks, pour in the low protein flour and corn flour, mix well with wooden spatula, and then slowly add in egg yolk and fresh milk, mix well. egg yolk batter is done.
5) Place the egg whites into a clean bowl and whisk till bubbly then add in sugar by 2 portions. Continue whisking until medium hard peaks form, approximately 3 minutes.
6) Transfer 1/3 of the egg whites to the egg yolk batter and mix well. Add the remaining egg whites and fold in gently.
7) Pour batter into a piping bag (no need nozzle) or plastic bag, cut 6-8mm hole at the edge and gently squeeze out batter onto the dusted baking tray with circle marking (just like making macarons ^.*)
8) Bake at preheated oven of 170'C for 18-22mins or light golden brown on the surface.
9) Remove and place the pancake on the wire rack for cooling down.
10) Spread a thin layer of jam / peanut butter on one side of the pancake then place another pancake and stick together.
在铁網架上降温中 cooling down~ ~
Cashew Nut Chicken Fillet
Ingredients:
2 pcs chicken fillet
2 tbsp roasted cashew nuts
1 clove garlic (crushed)
1/8 tsp liquid amino
1/2 tsp organic cane sugar
pinch of pepper powder
1/16 tsp dark soy sauce
pinch of sea salt
Steps:
1) cube the chicken fillet, add in liquid amino, sugar and pepper powder, marinate for a while.
2) heat pan and add in some oil, sauteed garlic till fragrance
3) add in chicken fillet and stir fry for a while, then add in the cashew nut when chicken fillet is almost cooked.
4) add in pinch of salt, sugar, dark soy sauce and 1/4 cup water, cook till thickening then can off fire.
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