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快手版熱香餅
快手版熱香餅
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Kyoko.CHT
都市人放假成日錯過早餐時段,有時真係唔想為咗食個早餐而趕落街。想有早餐食,但又唔想淨係食隔夜面包,就不給自己動手整番個快手熱香餅啦^^
Western
Snacks
Grains
/
Egg
/
Milk Product
Pan-fry
Novice
15 mins
More Photo(s)
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Ingredient and Portion
麵粉/低筋麵粉 100克
蛋 1隻
牛奶 100亳升
鹽 少量
糖 3茶匙
泡打粉(普通超市有售) 1/2茶匙
食用油 1茶匙
Method
1.將蛋打入牛奶中,攪勻。
2.普通麵粉或低筋麵粉、鹽、糖、泡打粉過篩(不過也可,只是口感差別),然後稍稍拌勻。
3.將牛奶蛋混合液及食用油倒入粉類中,用筷子/匙羹/叉/刮刀/打蛋器等等去拌勻。最好倒入容易傾倒液體的容器內。
4.用平底煎鍋會比較好,開大火加少量油,10秒後即轉小火,倒入混合液,煎至深黃色後翻轉,兩面都黃金色即可上碟。
Tips
1.此材料只供一人份量。
2.想熱香餅口感更鬆軟厚身,可以用低筋面粉,而且在步驟3完成後靜止放置5分鐘。
3.煎時倒入的份量可以自由控制,小熱香餅較易翻轉,及可煎數片;大尺寸只可以煎一至兩片。
4.可配牛油、糖漿、朱古力、蜜糖等,亦可加上水果、雪糕。
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