Cooking Tree will show you how to make a homemade version of this delectable recipe for Strawberry Souffle Pancake.
I made moist soufflé pancakes by adding chewy strawberry tapioca pearls to fragrant strawberry syrup.
I did not boil the strawberries but chopped them fresh to make the syrup, and the strawberry flavor is much fresher and stronger, so I think it’s more delicious~^^
I thought it would go well with strawberry pearl, so I bought a drink from Gongcha and used the pearl separately.
I couldn’t put down my fork because the combination of the fluffy soufflé cake, strawberries, and thinly whipped cream was so good~
hahaha Because of the color of the strawberry, the visual is pretty and the strawberry syrup soaks into the cake and you can eat it softly~~
Enjoy watching~~♬~
Follow along with the 📝 recipes below👇🏾👇🏾
Ingredients
- 100g Strawberry
- 60g Sugar
- 20g Oligosaccharide
- 20g Cream cheese
- 10g Unsalted butter
- 20g Milk
- 20g Egg yolk
- 5g Sugar
- 2g Vanilla extract
- 30g Cake flour
- 1g Baking powder
- Meringue (80g egg white + 25g sugar)
- Strawberry Tapioca Pearl
- 70g Soft whipped cream (+7g sugar)
Instructions
- Remove the moisture from the strawberries, cut them into small pieces, add sugar and oligosaccharide, and mix to make strawberry syrup.
- Melt the cream cheese, unsalted butter and milk in the microwave for about 30 seconds.
- Mix egg yolk and sugar until white, add vanilla extract and mix, then add (2) and mix.
- Sift the soft flour and baking powder and mix, then add the meringue in 3 batches and mix.
- Put the pan on low heat, apply butter, put the mold on top, and grease the mold with butter.
- Pour the dough into the mold, cover with a lid and cook for 10 minutes, then turn over and bake for another 10 minutes. Remove from the mold and cool.
- Put the pancakes in a bowl and finish with strawberry syrup, lightly whipped cream, and strawberry tapioca pearls.
Recipe video
Thank you for watching~♥
Enjoy
