Скачать с ютуб No baking powder 💯 Chocolate pancake with custard 酵母版巧克力松饼 晚上做好早上煎太省心了 в хорошем качестве

No baking powder 💯 Chocolate pancake with custard 酵母版巧克力松饼 晚上做好早上煎太省心了

This recipe uses yeast, not baking powder. I usually make the batter at night, leave it at room temperature for 20 minutes to activate the yeast, put it in the refrigerator overnight, and make it the next morning. It really saves time. 这个配方是使用酵母，并不是泡打粉，我经常在晚上做好面糊，放置室温20分钟让酵母激活以后，再放进冰箱里过夜，第二天早上来做，真的太节省时间了 No baking powder 💯 Chocolate pancake with custard 酵母版巧克力松饼 晚上做好早上煎太省心了 Custard ingredients 卡仕达酱食材 Milk 1cup+1/8cup 230g 牛奶 Sugar 3 tbsp 30g 糖 Corn starch 1.5tbsp 20g 玉米淀粉 Egg yolk 3pcs 3颗蛋黄 Unsalted Butter 无盐黄油 20g 1 tsp Vanilla extract 香草精华液 6g ………………………………………… Pancake ingredients 松饼食材 Sugar 1.5tbsp 20g 糖 All purpose flour 1cup + 2tbsp 150g 中筋面粉 Yeast 1/2tsp 2g 酵母 cocoa powder 1/8cup 15g 巧克力粉 Pinch of salt 盐 1g Egg 1pc 鸡蛋 一颗 Milk 1cup 牛奶 210g The cocoa powder in the recipe can be replaced with matcha powder, or these can be omitted to make the original flavor. 配方中的可可粉可以替换抹茶粉，或者不加入这些做成原味的 Using yeast, the fermentation bubbles are also very stable. It takes 30-45 minutes at room temperature. The fermentation time depends on the temperature. The batter can be used when there are a lot of bubbles. 使用酵母，发酵气泡也非常的稳定，放置室温需要30-45分钟，发酵时间取决于气温，面糊有大量的气泡就可以使用了！ If you don’t have enough time, you can replace the yeast with 1tsp of baking powder. 如果时间来不及，也可以把酵母替换成1tsp的泡打粉 Please subscribe to support the growth of my channel and thank you for stopping to watch 请订阅支持我的频道成长，感谢你停下来观看