荷蘭鬆餅(6”*1) Dutch Baby Pancakes (6 inches across - 1 inch deep)
材料： A 全蛋 2顆 牛奶 40公克 鹽 0.5公克 低筋麵粉 25公克 B 奶油 20公克 防潮糖粉 適量 覆盆子 適量 薄荷葉 少許 Ingredients: A 2 whole eggs Milk 40 grams Salt 0.5 grams Low gluten flour 25 grams B Butter 20 grams Desired amounts of moisture resistant powdered sugar, raspberries and peppermint leaves.
作法： 1. 所有材料A混合拌勻過篩靜置30分鐘。 2. 將鑄鐵鍋燒熱，放入奶油融化後倒入作法1的麵糊。 3. 將作法2的鑄鐵鍋放入烤箱中層，以上下火200℃/200℃烤15 ~20分鐘，烤至麵糊表面上色即可出爐。 4. 放入覆盆子、撒上防潮糖粉後再擺上薄荷葉即可食用。 Preparation Method: 1. Mix and strain all the "A" ingredients through a sieve. Let stand for 30 minutes. 2. Heat a cast iron frying pan on the stove, Put in and melt the butter and then pour in the batter from step 1. 3. Move the frying pan from step 2 to the middle rack of an oven heated to 200℃/390°F. Bake for 15-20 minutes until the batter surface takes on color then remove from the oven. 4. Add raspberries, sprinkle with powered sugar then put in the mint leaves and serve.
