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Morinaga Hot Cake Mix 300g
Morinaga Hot Cake Mix 300g
what makes Morinaga Hot Cake Mix 300g different
Morinaga hot cake mix is easy to mix and fluffy. Crispiness was also good, deliciousness was up! How to make 1. Mix eggs and milk first. Put egg and milk in a bowl and mix well. 2. Add the mix then mix lightly! About twenty times, it mixes up exponentially. It is OK to leave a little dam. 3. Heat the frying pan over medium heat and cool it slightly on the wet wine. 4. Drop the dough from the height at once. Make it a low heat, flow one third of the fabric (one piece) from the higher position at a stroke. By dropping it from high, the fabric spreads into a beautiful circle. 5. 3 minutes on low heat! Flip over as soon as foam comes out. It is a signal to turn over if baked petts and small bubbles are burned for about 3 minutes with a low heat. 6. Do not hesitate to turn it over at once! When turning over the hotcake, let's return it at once to drop it horizontally. 7. Grill for about 2 minutes with low heat and finish if fire passes.
Ingredients
wheat flour, sugar, glucose, palm oil, wheat starch, salt, maltos syrup, baking agent: E503II, emulsifier: E471, E322, flavor, casein, dye: E101.
Nutrition per 100 grams
| Energy | 1548kJ/370kcal |
| Fat - of which saturated |
2.7g 1.5g |
| Corbohydrate - of which sugar |
79,8g 17.7g |
| Protein | 7,1g |
| Natrium (Salt) | 1,3g |
Important Information
Product packaging, specifications, BBD and price are subject to change without notice. All information about the products on our website is provided for information purposes only. Please always read labels, warnings and directions provided with the product before use.
Ingredients
wheat flour, sugar, glucose, palm oil, wheat starch, salt, maltos syrup, baking agent: E503II, emulsifier: E471, E322, flavor, casein, dye: E101.
Nutrition per 100 grams
| Energy | 1548kJ/370kcal |
| Fat - of which saturated |
2.7g 1.5g |
| Corbohydrate - of which sugar |
79,8g 17.7g |
| Protein | 7,1g |
| Natrium (Salt) | 1,3g |
Important Information
Product packaging, specifications, BBD and price are subject to change without notice. All information about the products on our website is provided for information purposes only. Please always read labels, warnings and directions provided with the product before use.
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Flour and Panko in Korea und Japan
Wheat flour can be made by grinding wheat, strong flour with a high gluten content is used for bread, macaroni, etc. Flaky flour is suitable for sweets, tempura flour and the like. The majority of Japanese wheat is occupied by medium-strength wheat flour, and the amount of protein is medium, which is raw material for noodles. Bread crumbs are breads made into powder by drying, which is light and crispy finished. It is used for fried food such as fry, ground meat such as hamburger steak, gratin and so on. Look for flour and breadcrumbs that you can enjoy Japanese and Korean cuisine loved worldwide at NikanKitchen!
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