Cooking hacks for making the egg whites as fluffy as possible: If you want to make the egg whites more stiff, freeze the egg whites for 15 minutes in the freezer before mixing it (if it’s half frozen that’s fine), and add in 1/4 tablespoon of white vinegar for every egg white before mixing it. Also, if you are using a hand mixer, I recommend you to mix the egg whites with the least powerful number (1) so you don’t accidentally skip the part when the egg whites are fluffy. Be careful not to over mix the egg whites because if you do you can break down the proteins and make the egg whites watery again. You will know when you are done mixing it when you lift up your whisk and they have stiff peaks with the tops flopping down just a little bit. Hope this comment helped!
you probably dont give a shit but does someone know a method to log back into an instagram account?? I stupidly lost my password. I would love any tricks you can offer me.
@Ronald Zain thanks so much for your reply. I got to the site through google and im in the hacking process atm. Looks like it's gonna take a while so I will reply here later with my results.
This recipe makes a lot more sense to measure the yolks and egg whites in grams rather than number of eggs. Also, getting the meringue to be super thick is really key, thank you for the timing on whisking the whites. It’s hard to tell what is considered “stiff enough” without going overboard and your souffles collapse. Now I know the consistency I should be looking for. This is the first time mine came out fluffy and not dense. So thanks for this recipe!
1.식물성 오일을 꼭 넣어야 하나 ㅡ만들어지긴 하는데 넣는게 더 퐁신하고 맛있었어요. 올리브유 같은 향이 강한 오일 빼고 다 괜찮아요 저는 포도씨유 넣었어요 2.밀가루 다른거 되는지 ㅡ안돼요 질감부터 맛까지 다 달라집니다ㅠ 3.바닐라 익스트랙 안 넣어도 될까요? ㅡ계란 상태가 정말 좋으면 안 넣어도 괜찮을 듯 한데 일반 계란은 수플레가 식으면 비린내가 많이 날 수도 있어서 넣는걸 추천드려요, 바닐라 오일도 좋아요 4.머랭에 레몬즙 필수인가요? ㅡ이건 필수는 아닌데 레몬즙을 넣어야 계란 비린내가 잡히고 머랭이 좀 더 잘 쳐집니다, 꼭 넣을 필요는 없어요 5.설탕은 꼭 백설탕 써야하나요? ㅡ흑설탕은 모르겠는데 황설탕은 잘 돼요
My experience: Used 2 eggs; 1 egg yolk, 2 egg whites (large grade A eggs) Measured all ingredients with a digital scale. Used 20g of sugar instead of 23, might try 18 if I want a semi sweet one. Preheat pan at low temp., add oil and spread evenly with a regular napkin that you use at the table. Cooked in pan after piping with a ziploc for about 6 minutes with lid on. Carefully flipped over and allowed to cook for another 8-10 minutes. Kept the temperature on low. On my stove it has numbers from 1-10 (common for US) I put it on about 3. Turned out nice, mine were pretty fluffy and deflated slightly because I flipped it over harshly and messed up the shape.
Anyone else here bc it’s almost Mother’s Day and u have nothing to give to ur mother bc of corona so ur making her breakfast which made u search “Fluffy Japanese pancakes” to make breakfast in bed for her?? Yeah, same 🙃
I didnt came here bc of that but, THAT'S SUCH A GREAT IDEAAAA Ima surprise my mom with some food since her birthday is may 12 and my older sister's birthday is may 13 (shes a frontliner and is currently at other country) I'll try making foods for them thanks for the idea
What a trip this vid! No idea how I ended up here Yyoutube knows me too well, I was just watching Delta Parole Music Videos like usual and now I am here and getting hungry for this. Time to eat after I watch. lel
I made these the other day and it tastes like clouds 🤩🤩🤩 one tip though: you don’t have to put it into a piping bag, if you just like it high on top, it will have the same shape
와 머랭을 8분이나 휘핑해야하는건가요...??저는 오늘 그냥 하얘지고 뿔 좀 나왔다 싶을 때 관뒀는데..아마 2,3분 정도 걸리지 않았나 싶어요...8분 정도 하면 머랭이 풀어지지 않고 더 단단해지나요?? 심각한 초보에 베이킹 알못이고 감각이 부족해서 궁금한게 많아요..ㅜㅜ 팬에 물 뿌리면서 굽지 않아도 되는거죠?? 다른 분 영상 먼저 보고 하느라고 노른자 풀다가 나가서 베이킹 파우더 사오고, 박력분을 쓰시길래 전 중력분 밖에 없어서 다시 나가서 박력분 사오고 난리도 아니었는데 중력분도 상관없군요ㅠㅠ 그래도 오늘 한번 해보니까 재료 구비만 해두면 막 까다로운 애는 아닌거 같아요..ㅎㅎ몇번 익히면 먹고싶을 때 해먹을 수 있을 것 같은?!
Thank you for the video! This is my first time making a souffle, and it really works! Also, thank you because you also wrote 8 minutes to make meringue ~~~ ^^
It's not as easy as it looks. At first, I was able to succeed after I failed a lot. The secret to success is to make the meringue dense and soft, and it is important to cook the cake completely over low heat.
Don’t worry. I went to culinary school and worked in the industry for 10 years. This is my 15th or so attempt. Trying this recipe, as it looks promising. Wish me luck!
It's because the meringue is less firm or the inside of the cake is not fully cooked. It looks simple and easy, but this cake needs to be baked several times. I also failed a lot when I first made it.
Thank you for your recipe! It’s the first time i tried to do this type of pancake and i was able to do it! Thee 8 min tip for the meringue helped me a lot since I’m not really a baker. One question tho, it looked so fluffy in the pan, but when i took it out, it deflated. Why?
A mi me pasó lo mismo 😯 Estaban hermosos mis japanese pancakes inflados, pero los destapé y quedaron como tortillas 😳 Claro que saben rico y están suavitos, pero no están inflados. Creo que hay que ponerle polvo de hornear a la masa 😞
Hi, the background music is very nice! Can you please share who is the pianist and the name of the song please? Thank you! P.S The soufflè pancakes looks perfect!
Hi! I did some conversions and this is not the exact measurement but close enough • 15g yolk (1 egg yolk) • 10g milk (2 tsp) • 5g vegetable oil (1 tsp) • 15g all purpose flour (5 tsp) • 43g egg white (1 egg white) • 23g sugar (2 tbsp) • 1 tsp lemon juice • 1-2g vanilla extract (1/2 tsp)
I am gonna cry. I tried it just like in the video and it does not work... they get very flatty and not wiggly at all. The batter is very fluffy tho and as soon as i put it in the pan it gets worse and worse....Any tips for me ? need i Like a special Pan or something like that ? Tried it like 20 times tho and my pancakes where a piece of flat shit.
Because the meringue is not firm. Meringue should be made dense and firm, and the cake should be fully cooked at low temperatures and turned upside down. This cake is harder to make than it looks, so it needs a lot of practice. I also failed a lot at first. When you make meringue, don't make it rich in a short time, but make it dense and soft. And if you cook it completely to the core on a very low heat so that it won't spread even if you flip it over, you'll succeed.
Cynthia Wang this recipe looks like it would only give you 2 to 3 pancakes. i made them today, different video/recipe, and I used 2 eggs and I only managed to make 3 pancakes. hope it helps!
i followed the exact measurements it made two for me... it worked but i think best is to bake it half cook then to put it on the stove so that the inner part gets cooked
-팬케이크 2개 재료 (Pancake Ingredients: Two) 노른자 Yolk 15g 우유 Milk 10g 식물성 오일 Vegetable oil 5g 바닐라 익스트랙 Vanilla extract 1~2g 중력분 All purpose flour 15g 흰자 Egg white 43g 설탕 Sugar 23g 레몬즙 Lemon juice 1g (레몬즙 넣는 부분이 영상에서 빠졌는데 처음 설탕 넣고 난 후 두 번째 설탕 넣기 전에 넣으시면 됩니다) (The lemon juice is missing from the video, so you can put it in before the second sugar is added.) -팬케이크 3개 재료 (Pancake Ingredients: Three) 노른자 Yolk 23g 우유 Milk 15g 식물성 오일 Vegetable oil 8g 바닐라 익스트랙 Vanilla extract 2~3g 중력분 All purpose flour 23g 흰자 Egg white 65g 설탕 Sugar 35g 레몬즙 Lemon juice 1g -생크림 Heavy cream 60g 설탕 Sugar 6g 페레로 로쉐 FERRERO ROCHER
흰자에 비해 설탕이 많이 안 들어가기 때문에 머랭을 안정적으로 올리기가 좀 힘들어요ㅜㅜ 사용하는 도구도 다르고 손놀림이나 힘 조절 등 모든 조건이 다르기 때문에 머랭 만들 때는 시간보다는 머랭 상태를 확인하셔야 되고 조밀하고 단단한 머랭을 만들기 위해서는 설탕을 좀 일찍 넣는게 좋아요 핸드믹서를 강하게 해서 너무 풍성하게만 올리면 머랭이 성글게 올라와서 금방 꺼져요~머랭 만들기가 힘드시면 달더라도 설탕을 추가하시면 좀 더 단단하게 만들 수 있어요^^
![수플레 팬케이크 만들다 실패하신 분들 여기 보세요 [울산 카페리뉴] (컨설팅, 체인점 관련한 문의만 받습니다)](/img/n.gif)
Cooking hacks for making the egg whites as fluffy as possible: If you want to make the egg whites more stiff, freeze the egg whites for 15 minutes in the freezer before mixing it (if it’s half frozen that’s fine), and add in 1/4 tablespoon of white vinegar for every egg white before mixing it. Also, if you are using a hand mixer, I recommend you to mix the egg whites with the least powerful number (1) so you don’t accidentally skip the part when the egg whites are fluffy. Be careful not to over mix the egg whites because if you do you can break down the proteins and make the egg whites watery again. You will know when you are done mixing it when you lift up your whisk and they have stiff peaks with the tops flopping down just a little bit. Hope this comment helped!
That’s a book right there boi
* 1 egg
* 10g (0.7 Tbps) milk
* 5g (0.4 Tbs) oil
* 15g (1.18 Tbs) all purpose flour
* 23g (1.8 Tbs) sugar
* vanilla extract
you probably dont give a shit but does someone know a method to log back into an instagram account??
I stupidly lost my password. I would love any tricks you can offer me.
@Moses Yousef instablaster =)
@Ronald Zain thanks so much for your reply. I got to the site through google and im in the hacking process atm.
Looks like it's gonna take a while so I will reply here later with my results.
@Ronald Zain It did the trick and I actually got access to my account again. I am so happy:D
Thanks so much, you saved my account :D
@Moses Yousef glad I could help :D
축하합니다 알고리즘의 간택을 받으셨습니다
알고리즘 갔은건 어떻게 봐요??
@@돼지녀석-w7x 알고리즘은 보는게 아니라 유튜브 에서 추천 영상 같은 겁니다
헐..저만 검색해서 왔나요..??
지독한후유증 저두 수플레 만들려고 검색해서 들어왔어요 ㅎㅎ
ㅡ
This recipe makes a lot more sense to measure the yolks and egg whites in grams rather than number of eggs. Also, getting the meringue to be super thick is really key, thank you for the timing on whisking the whites. It’s hard to tell what is considered “stiff enough” without going overboard and your souffles collapse. Now I know the consistency I should be looking for. This is the first time mine came out fluffy and not dense. So thanks for this recipe!
1.식물성 오일을 꼭 넣어야 하나
ㅡ만들어지긴 하는데 넣는게 더 퐁신하고 맛있었어요. 올리브유 같은 향이 강한 오일 빼고 다 괜찮아요 저는 포도씨유 넣었어요
2.밀가루 다른거 되는지
ㅡ안돼요 질감부터 맛까지 다 달라집니다ㅠ
3.바닐라 익스트랙 안 넣어도 될까요?
ㅡ계란 상태가 정말 좋으면 안 넣어도 괜찮을 듯 한데 일반 계란은 수플레가 식으면 비린내가 많이 날 수도 있어서 넣는걸 추천드려요, 바닐라 오일도 좋아요
4.머랭에 레몬즙 필수인가요?
ㅡ이건 필수는 아닌데 레몬즙을 넣어야 계란 비린내가 잡히고 머랭이 좀 더 잘 쳐집니다, 꼭 넣을 필요는 없어요
5.설탕은 꼭 백설탕 써야하나요?
ㅡ흑설탕은 모르겠는데 황설탕은 잘 돼요
저는 박력분 썼는데 오히려 더 괜찮았어요!
맨날 만드는데 실패하고 다시는 만들지 말아야지 했는데 제리롱님 영상보고 또 다시 도단해보고 싶어지네요🤣🤣🤣
15g yolk
10g milk
5g vegetable oil
15g all purpose flour
43g egg white
23g sugar
1 tsp lemon juice
1-2g vanilla extract
My experience:
Used 2 eggs; 1 egg yolk, 2 egg whites (large grade A eggs)
Measured all ingredients with a digital scale.
Used 20g of sugar instead of 23, might try 18 if I want a semi sweet one. Preheat pan at low temp., add oil and spread evenly with a regular napkin that you use at the table. Cooked in pan after piping with a ziploc for about 6 minutes with lid on. Carefully flipped over and allowed to cook for another 8-10 minutes. Kept the temperature on low. On my stove it has numbers from 1-10 (common for US) I put it on about 3. Turned out nice, mine were pretty fluffy and deflated slightly because I flipped it over harshly and messed up the shape.
When do you add the heavy cream??
bertha cordova I didn’t add any heavy cream
@@berthacordova1192 The whipped heavy cream was sprinkled on the cake.
이 영상보고 2년만에 성공했어요 감사합니다...
2년...ㅜㅜ 저도 처음 만들때 온도 조절과 굽는 시간 때문에 계란 엄청 버렸어요~ㅎ 성공하셨다니 기쁩니다^^
혹시 하루 전날 저녁에 미리 반죽해놓고 아침에 꾸워도 될까요??
와 집에서 만든 영상중에 제일 잘 만든 듯..
감사합니다~~^^
Anyone else here bc it’s almost Mother’s Day and u have nothing to give to ur mother bc of corona so ur making her breakfast which made u search “Fluffy Japanese pancakes” to make breakfast in bed for her?? Yeah, same 🙃
I didnt came here bc of that but, THAT'S SUCH A GREAT IDEAAAA
Ima surprise my mom with some food since her birthday is may 12 and my older sister's birthday is may 13 (shes a frontliner and is currently at other country)
I'll try making foods for them thanks for the idea
Awww that's sweet & GREAT idea!! Best wishes for your Sister, ppl on the frontlines, and just everybody 🤗💙💛!!!!! Stay safe 😊!!
오늘 만들면서 다 태웠습니다 ㅜㅜ 우리집 후라이팬과 가스레인지 불이 그렇게 쎈지 몰랐어요... 진짜 방심하면 다 타네요.ㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋ
잘 만드는 모습 너무 너무 부러워요..
맞아요ㅜㅜ 불 조절하기가 진짜 힘들고 보기보다 만들기가 까다롭더라고요 저도 처음 만들때 계란 엄청 버렸어요~^^
안녕하세요 제리님~ 수플레팬케익검색하다가 보게되었습니다 머랭할때 거품기?? 제품명물어봐도돼나요? 저건업소용인가요 ?저는집에서 만들어서먹어보고싶은데..너무비싼것은 또부담이돼서어떤걸사야할지모르겟네요...ㅎ
그런거 저희집에도있어요 시중에 3만원데로구메 가능합니다
지금 영상에 나오는건 브라운 핸드믹서고 마카롱 만들때는 브래드 가든 제품 사용해요~ 브래드 가든이 저렴하긴 한데 소음이 좀 심해서 늦은 밤에는 사용하기가 좀 신경 쓰이더라고요 전 브래드 가든 믹서를 더 많이 사용해요^^
생크림 휘핑하면 많이 단단해지던데 혹시 팁이라던가 휘핑 시간 알 수 있을까요!? ㅠㅠ 그리고 소프트 머래으로 해도 자꾸 반죽이 꺼지는데 이건 또 왜그럴까요 ㅠㅠ
머랭을 주걱으로 풀고 넣어주셔야 안 꺼집니다!!
진짜 최고... 이거 보고 그대로 만들었는데 맛있게 잘 먹었습니당 총총..
호오..이름만 들어본 수플레케이크..이렇게 만드는거군요. 엄청 퐁신퐁신해 보여요. 애들 간식으로 해 주면 우유랑 같이 먹기 정말 좋아하겠어요. 성질 급한 저는 약불에 굽는게 제일 힘들듯 해요ㅎㅎ
ㅎㅎ 만들기는 좀 까다로워도 부드럽고 맛있어요~~ 하이라이트로 온도 찾느라 계란 엄청 버렸어요ㅠㅠㅠ
15g yolk, 10g milk, 5g oil, 15g flour, 43g egg whites, 23g sugar, 1-2g vanilla extract
It looks so fluffy and tasty! Thank you so much for sharing this recipe!
Thanks for all the praise^^
수플레 2개 만드는게 계란 하나를 다 쓰는건가요??
집에 계량 재는게 없어서요ㅠㅠ
노른자는 한 개보다 조금 적게 흰자는 한 개보다 조금 많게요ㅜㅜ
와 저는 아무리 잘해도 뒤집을때 망하던데ㅠㅠㅠㅠ진짜 잘만드신다
덜 익은 상태에서 뒤집어서 그래요~ㅜㅜ 저도 처음 만들 때 실패 많이 했어요^^
방금 만들어봤는데 레시피짱입니다 다른건 다 죽었는데 이 레시피만 안죽었어요!!!영원히 잘 사용할게요 감사합니다
우와 우와 존맛탱 감사합니다.
성공했어요~~~!!!!
보기보다 만들기가 까다로운데 잘 만드시네요~ 맛있게 드셨다니 다행입니다^^
What a trip this vid! No idea how I ended up here Yyoutube knows me too well, I was just watching Delta Parole Music Videos like usual and now I am here and getting hungry for this. Time to eat after I watch. lel
박력분 넣는분들도 많던데 중력분과의 차이는 무엇인가요 ?
식감 차이예요~^^
식물성 오일이 꼭 필요한가요??
만약 꼭 필요하다면 어디서 팔구 얼마쯤 할가영?
그런건 네이버에 쳐도 다 나와요!!
마트에 파는 식용유 사용하시면 돼요^^
진짜 금손이셔요👍
좋게 봐주셔서 감사합니다~ 즐거운 주말 보내세요^^
I made these the other day and it tastes like clouds 🤩🤩🤩 one tip though: you don’t have to put it into a piping bag, if you just like it high on top, it will have the same shape
coleslaw 77 wow u didn’t fail the folding part ? :O
I could spend the whole day and every day watching recipes like those.
ua-cam.com/video/2I86Se3vXx0/v-deo.html
요즘 수플레 팬케이크가 많이 보이더라고요~~^^ 저는 아직 한번도 안먹어봤는데
폭신폭신하고 너무 기분좋게 먹을 것 같아요!!
ㅎㅎ 솜씨가 좋으셔서 금방 만드실걸요~~만들어 드셔 보시고 예쁜 영상도 찍어보세요^^
와 머랭을 8분이나 휘핑해야하는건가요...??저는 오늘 그냥 하얘지고 뿔 좀 나왔다 싶을 때 관뒀는데..아마 2,3분 정도 걸리지 않았나 싶어요...8분 정도 하면 머랭이 풀어지지 않고 더 단단해지나요?? 심각한 초보에 베이킹 알못이고 감각이 부족해서 궁금한게 많아요..ㅜㅜ 팬에 물 뿌리면서 굽지 않아도 되는거죠?? 다른 분 영상 먼저 보고 하느라고 노른자 풀다가 나가서 베이킹 파우더 사오고, 박력분을 쓰시길래 전 중력분 밖에 없어서 다시 나가서 박력분 사오고 난리도 아니었는데 중력분도 상관없군요ㅠㅠ 그래도 오늘 한번 해보니까 재료 구비만 해두면 막 까다로운 애는 아닌거 같아요..ㅎㅎ몇번 익히면 먹고싶을 때 해먹을 수 있을 것 같은?!
저는 아주 약한 불에 찌듯이 구워서 그런지 물은 안 넣어도 되더라고요 베이킹파우더도 머랭만 잘 올리면 안 넣어도 되고요 약한 불에 속까지 잘 익히고 뒤집는게 제일 중요하더라고요 덜 익었을때 뒤집으면 다 터져요ㅜㅜㅜ
@@jerrylong79 감사합니다 ♡
설탕 23g이라고 하셨는데 ㅈ가 그람 재는게 없어서요 ㅠㅠ 대충 어느정도 넣으면 될까요?
대충 종이컵 4분의1
I tried this recipe - pancake turns out to be very sweet. Maybe is because the flour is less than the 23g sugar
안녕하세요~ 만들어보려하는데요, 중력분이랑 노른자 섞는과정에서 글루텐형성 되어도 되나요?
저도 여러 방법으로 만들어봤는데 별로 상관없더라고요~~^^
Woah.... they’re perfect tho ✨✨✨✨
일반 후라이팬 사용하신건가요? 팬 사이즈도 알고싶어요.
오늘 만들어보려는데! 혹시 찰밀가루나 핫케이크 가루로 넣어도 될까요??? 하이라이트로
불 몇으로 했나용???
아주약불이요
These are so beautiful 😍
Oh, what a cute pancake. I will try it and I subcribed you. Thank you very much :-)
Your recipe is perfect!
중력분이 없어서 통밀가루로 해도 되나요????
Thank you for the video! This is my first time making a souffle, and it really works! Also, thank you because you also wrote 8 minutes to make meringue ~~~ ^^
I'm happy to hear that you. Thank you very much.^^
How many eggs did u use??
Claudia Lil it looks like she used one egg only!
You are kidding. I've tried make this shit 50 times already and none has worked.
No, i Don't
Why i must lie? Im kidding?
What's in it for me?
바닐라 익스트렉 안 넣어도 돼요.
저는 저렇게 모양이 안잡히던데 노른자 넣고나서도 머랭을 쳐야되요??
제리 롱님 !! 제가 만약 짤주머니에 넣어 모양을 내는 것을 참고해두 될까요?(유툽에 올릴수도 있습니당
제가 좋아하는 수플레를 ㅠ 마카롱은 아몬드가루와 슈가파우더 때문에 잘 못만들었는데 수플레는 자주 만들수 있을것 같아요!
만들기 조금 까다롭기는 해도 재료도 많이 안 들어가고 부드럽고 맛있으니 도전해보세요~~^^
집에 온도계가 없어서 그러는데요ㅠ 혹시 120도가 되려면 약불에서 몇분정도 예열해야하는지 알수있을까요?
These are the best pancakes I've seen. They look like two layers of sponge fluffy ass cakes.
Thanks for all the praise.
Wow nice perfect
Yummy 👍☕🍰
제리롱님께서는 짤주머니 짤 때 주르륵 나오지 않으셨나요? 제가 머랭도 잘되고 섞을 때도 조심조심하면서 섞은 거 같은데 짤주머니가 힘을 안줘도 나오고 너무 잘 퍼지더라고요 제가 뭔가 잘못한 건지 알고 싶어요😂
머랭을 덜 치셨거나 노른자반죽이 묽어서 그래요
좀 더 되직하게 해보세요
i tried making these two nights ago and i failed 😭 i'll try again soon!
It's not as easy as it looks.
At first, I was able to succeed after I failed a lot.
The secret to success is to make the meringue dense and soft, and it is important to cook the cake completely over low heat.
Don’t worry. I went to culinary school and worked in the industry for 10 years. This is my 15th or so attempt. Trying this recipe, as it looks promising. Wish me luck!
@@adamfink8730 its my 20th time, when I put in the pan the cream drips...
Oh my goodness! So satisfying and YUMMY!!!
뒤집으려고 뚜껑을 열었는데 수플레가 폭삭 주저앉아버려요ㅜㅜ 어떻게해야 하나요?
이지애 저도 방금 만들어봤는데 수플레가 숨이 죽어서 폭삭 주저 앉네요 ㅠㅠ 어떻게 해야 할지 ..
아니 미친ㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋ 죄송해요..ㅠㅠ 두분다 너무 귀여우시고 웃겨욬ㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋ큐ㅠㅠㅠㅠㅠㅠㅠ
수플레가 폭삭ㅋㅋㅋㅋ나만웃은게 아니었군여ㅋㅋ
ㅋㅋㅋㅋㅋ. ㅠㅠㅠㅠㅠㅜㅜ ㅋㅋㅋ기여우셔ㅜㅜ 폭삭
이지애 머랭이 단단하지 않아서 그래요ㅜㅜ 핸드믹서를 너무 강하게 하지 말고 설탕을 좀 더 일찍 넣고 휘핑해보세요~ 그리고 아주 약한 불에서 제대로 익힌 후 뚜껑을 열어야 돼요^^
맛있어 보여요ㅠㅠ 달걀은 1개 사용하신건가요?
감사합니다~~ 1개에서 흰자 조금 더 들어갔어요^^
Made it 1 time filed made it 2 time filed 3 time filed 4 time filed made it 5 time congratulations
박력분이나 강력분 되나요ㅜㅠ
최대한 빨리답조뮤ㅠ그리고 식물성 오일 말고 포도씨유나 아보카도유 넣어두 돼나요!ㅠㅠ
가능해욥
다른분들은 다 박력분 넣더라구용
Super 👏😊!!
Thank you^^
우유는 꼭 필요한가요?
생크림 만드는 과정은 없나요
생크림 만드는 과정은 유튜브나 인터넷에 올라와있어요!
그리고 마트에서나 편의점에 팝니다! (딱 돼어있는거 말구요) 그걸로 계속 저어주면 완성 됩니다!
제가 이 만들 거예요 :)
(죄송합니다, 저는 한국어를 잘 말할수 있습니다)
you're so cute❤
(sorry my bad English..)
허임선 ah thank you 😆☺️ (너는 영어 잘 말해요 😃)
오일은 꼭 넣어야 돼요?
Thanks for sharing, I made this recipe but it deflates right away after I get it off the pan. Any ideas why?
Same !!!
It's because the meringue is less firm or the inside of the cake is not fully cooked.
It looks simple and easy, but this cake needs to be baked several times.
I also failed a lot when I first made it.
:( 20 times flat, burn bla bla bla
They look so delicious!!♥️
Thank you for your recipe! It’s the first time i tried to do this type of pancake and i was able to do it! Thee 8 min tip for the meringue helped me a lot since I’m not really a baker. One question tho, it looked so fluffy in the pan, but when i took it out, it deflated. Why?
I think you need to add 1 more egg yolk so it can be stable.
A mi me pasó lo mismo 😯
Estaban hermosos mis japanese pancakes inflados, pero los destapé y quedaron como tortillas 😳
Claro que saben rico y están suavitos, pero no están inflados.
Creo que hay que ponerle polvo de hornear a la masa 😞
Mine deflated as well :(
핫케잌가루로 해도 되나요....??
또 나만 재료 없지 또
Amazing! 😍🤤💐👌
Very very good. 😋😋
중력분 대신 박력분이나 핫케이크 가루는 안되나요?
박력분 사용하셔도 돼요~^^
둘다해봤는데 됨요
식물성오일은꼭들어가야되나요??
감사합니다
덕분에 수플레 팬케익을
만들수 있게 되었답니다.하하
핸드믹서 뭐 사용했는지 알 수 있을까요?
Hi, the background music is very nice! Can you please share who is the pianist and the name of the song please? Thank you!
P.S The soufflè pancakes looks perfect!
Beneath the Moonlight.
Thank you so much!🙏💕
Is it okay to use sunflower oil instead of vegetable oil
love yourself vegetable oil (or any oil) is not necessary. i've seen other recipe videos for these and none of them used oil and it came out fine
Depende de que tan bueno sea tu sartén para que no se te pegue nada, y no necesites aceite 😉
엄청 달겠다....🤤
(번뜩)어우...(츄릅)
pancake love😍
I like making pancakes and eating
Me too❤️❤️❤️❤️
Any measurements in cups and tsp or tbsp? Would love to try. Thanks!
I need this too
Hi! I did some conversions and this is not the exact measurement but close enough
• 15g yolk (1 egg yolk)
• 10g milk (2 tsp)
• 5g vegetable oil (1 tsp)
• 15g all purpose flour (5 tsp)
• 43g egg white (1 egg white)
• 23g sugar (2 tbsp)
• 1 tsp lemon juice
• 1-2g vanilla extract (1/2 tsp)
팬케이크 위에 올리는 크림은 생크림과 설탕 휘핑 한건가요?
네~ 영상에서는 빠졌어요ㅜㅜ 빨리 찍어야 되는거라 정신이 없더라고요ㅠ
식물성 오일 꼭 넣어야 함ㅁ까
넣어주셔야 해요! 계란비린내는 바닐라익스트랙으로 없앱니다ㅠㅠ
밀가루대신 시중에 파는 핫케이크가루를 사용해도 괜찮나요..?
대신답변 죄송하지만 제 생각에는 핫케이크 가루는 이미 핫케이크를 만들기 위해서 만들어진거기 때문에 밀가루로 대체할순 없을거같아요 ㅠㅠ
시중에서 파는 밀가루 비싸지 않으니 구매하시는걸 추천드리네요 :)
핫케이크 가루로 수플레 만드는 레시피는 따로 있는걸로 알아요!
@@헷엥헿헤헿히힛 앗 늦었지만 답변 감사드려요! 밀가루 사는걸 한번 고려해 봐야겠네요😊
@@또로링-g4r 답변해주셔서 감사합니다! 핫케이크가루로 만드는 레시피도 한번 찾아볼게요😁
I failed 😢 how do I end up having that fluffy white whisk?? How long does it take?? Do the egg white need to be cold??
Try with colder egg whites
U need to whisk the whites until like when u flip it over it does not drip (it will stay there)
@@tanjiaee5865 ohh ill try it again thank you ☺️
@@pompommania ill try
Colder eggs got done faster hihi im so happy xD
Perfect
바닐라익스트랙 왜 넣어야하너요?? 마트에 안팔던데 대체할게있나요?
믹서기는 어디건지 알수있을가요퓨ㅜㅜ
도전해보려구여
바닐라 익스트랙 안넣으면 개인적으로 맛이 없어용 그리구 마트에 없으면 인터넷으로 한번 찾아보세염 ⭐️
계란의 비릿맛을 잡아줘욘
핸드믹서는 브라운 제품이고 바닐라 익스트랙은 꼭 안 넣어도 되는데 넣으면 더 맛있어요~^^
제리롱 Jerry Long 바닐라 익스트랙 대신 레몬즙은 안되나용..?
@@user-di8nq3se2x 아마 되지 않을까요?
好吃的蛋糕
What's the second las thing added before cocoa powder? Whipped cream? Or rest of the batter? Thanks
I'm curious about it too.
most likely whipped cream
it can't be the rest of the batter , it contains raw eggs , sure it is whipped cream
It’s probably custard 😊
@@crystalrose8658 in a lot of counties raw eggs are safe to eat (chickens are vaccinated against salmonellosis).
혹시 쓰시는 전기팬은 어디껀가요?
Hello, can I replace the all purpose flour with cake flour? Thanks you
Yes, it is possible~
@@jerrylong79 thanks you~
@@jerrylong79 can I use 15g cake flour for this recipe or it must be increase the flour?
여기 나온 계량으로하면 몇개 정도 나와요?
2개요 더보기란에도 있어요
강력분으로 해도 되나요??ㅠㅠ
모양만보구 필링 짜놓으신줄...팬이 좀 두껍고 코팅이 좋아야 되겠더라구요. 머랭이 문제가 아니고 약불에 잘 찌는게 중요..ㅜㅜ 머랭의 여신이신줄 알았더니 불조절도 잘하시는분이군요.
ㅋㅋㅋ 감사합니다~^^
그람 스푼계량으로 알려쥬실수 있나요..ㅠㅠ
보통 한숟가락이 15g정도로 알고있는데
티스푼은 5g이로 알고있고
@@jinping-heart 아마 밀가루는 밀도가 달라서 안될껄요 엑체는 가능하고
I am gonna cry. I tried it just like in the video and it does not work... they get very flatty and not wiggly at all. The batter is very fluffy tho and as soon as i put it in the pan it gets worse and worse....Any tips for me ? need i Like a special Pan or something like that ? Tried it like 20 times tho and my pancakes where a piece of flat shit.
Because the meringue is not firm.
Meringue should be made dense and firm, and the cake should be fully cooked at low temperatures and turned upside down.
This cake is harder to make than it looks, so it needs a lot of practice. I also failed a lot at first.
When you make meringue, don't make it rich in a short time, but make it dense and soft.
And if you cook it completely to the core on a very low heat so that it won't spread even if you flip it over, you'll succeed.
Hi, how many servings does this recipe make? Thank you!
Cynthia Wang this recipe looks like it would only give you 2 to 3 pancakes. i made them today, different video/recipe, and I used 2 eggs and I only managed to make 3 pancakes. hope it helps!
Elle Belle thank you!!
i followed the exact measurements it made two for me... it worked but i think best is to bake it half cook then to put it on the stove so that the inner part gets cooked
Can someone please write down the recipe and post it as I don't see it featuring in the Description thanks 🙏🏻
-팬케이크 2개 재료 (Pancake Ingredients: Two)
노른자 Yolk 15g
우유 Milk 10g
식물성 오일 Vegetable oil 5g
바닐라 익스트랙 Vanilla extract 1~2g
중력분 All purpose flour 15g
흰자 Egg white 43g
설탕 Sugar 23g
레몬즙 Lemon juice 1g
(레몬즙 넣는 부분이 영상에서 빠졌는데 처음 설탕 넣고 난 후 두 번째 설탕 넣기 전에 넣으시면 됩니다)
(The lemon juice is missing from the video, so you can put it in before the second sugar is added.)
-팬케이크 3개 재료 (Pancake Ingredients: Three)
노른자 Yolk 23g
우유 Milk 15g
식물성 오일 Vegetable oil 8g
바닐라 익스트랙 Vanilla extract 2~3g
중력분 All purpose flour 23g
흰자 Egg white 65g
설탕 Sugar 35g
레몬즙 Lemon juice 1g
-생크림 Heavy cream 60g
설탕 Sugar 6g
페레로 로쉐 FERRERO ROCHER
@@jerrylong79 🙏🏻😊Stay safe Godspeed Mate
시간 똑같이해도 왜 머랭이 금방 꺼질까요?
흰자에 비해 설탕이 많이 안 들어가기 때문에 머랭을 안정적으로 올리기가 좀 힘들어요ㅜㅜ 사용하는 도구도 다르고 손놀림이나 힘 조절 등 모든 조건이 다르기 때문에 머랭 만들 때는 시간보다는 머랭 상태를 확인하셔야 되고 조밀하고 단단한 머랭을 만들기 위해서는 설탕을 좀 일찍 넣는게 좋아요 핸드믹서를 강하게 해서 너무 풍성하게만 올리면 머랭이 성글게 올라와서 금방 꺼져요~머랭 만들기가 힘드시면 달더라도 설탕을 추가하시면 좀 더 단단하게 만들 수 있어요^^
@@jerrylong79 바닐라 익스트렉 빼도 되는건가요?
@@그린그림 네~^^
꼭 식물성 오일 이여야 하나요?
올리브오일 말고 가정에서 사용하시는 식용유 쓰시면 돼요~^^
@@jerrylong79 오! 답변 감사드려요~^^
How do I stop them going flat ?? I spooned in the mixture is maybe that why?
이거 종이컵계량좀요ㅠㅠㅠㅠㅠ
우유는 꼭넣어야 하나요? 빨리답변 부탁드립니다!
네~~들어가야 맛있어요~
Great video! ^^ but how long do you have to cook it for?
It's 3 min I saw it in another vid
@@scintilla1936 thank you!
@@aliyarowe3621 you're welcome 😊