Protein pancakes

Protein pancakes

Introduction:

"Today, we made a protein biscuit from the protein left in baking. The baked biscuit is a little thick, but it's still very crisp after cooling. Making full use of the materials is my principle. Make the best use of everything. "

Production steps:

Step 1: soften the butter at room temperature.

Step 2: stir well with the egg beater, do not send.

Step 3: add sugar and stir well with egg beater.

Step 4: add the protein in three times.

Step 5: mix well with egg beater.

Step 6: add protein for the second time.

Step 7: same as above, stir evenly with egg beater.

Step 8: add the protein for the third time.

Step 9: same as above, stir well with egg beater.

Step 10: add sifted flour.

Step 11: after mixing, it is a fine flowing paste

Step 12: put the batter into a plastic bag and cut a flat opening in front of it.

Step 13: extrude strips of batter on a tin foil covered baking tray.

Step 14: put into the preheated oven, 160 degrees, bake the lower layer for about 15 minutes, bake until the edge is golden.

Step 15: finished product drawing

Materials required:

Low gluten flour: 50g

Sugar powder: 50g

Butter: 50g

Protein: 35g

Note: when squeezing the batter, the interval between the batters must be larger, because after baking, the batter will become thin, if the interval is small, they will stick together.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: milk flavor