Give those eggs a good crack and separate the yolks from the whites.

把雞蛋打碎，然後把蛋黃和蛋清分開。

Making these pancakes fluffy might seem like rocket science, but don't sweat it.

讓鬆餅蓬鬆看起來像火箭科學，但不用擔心。

I've got all the tricks up my sleeve, and I'm spilling them in this video.

我的袖子裡有所有的訣竅，我將在這部影片中一一道來。

Don't go anywhere, unless you're heading out for eggs.

哪兒也別去，除非你要去吃雞蛋。

Throw a splash of milk into the yolks.

在蛋黃中加入一勺牛奶。

Milk helps to create a lighter, fluffier texture, by adding moisture and contributing to the overall batter consistency.

牛奶能增加水分，使麵糊的整體稠度更高，從而幫助製作出更輕盈、更蓬鬆的口感。

Adding vanilla extract would be a great touch.

加入香草精會是一個很好的點綴。

Just make sure you don't accidentally use soy sauce instead, unless you're feeling adventurous and really into unique flavors.

只是要確保不要不小心用醬油代替，除非你覺得很冒險，非常喜歡獨特的口味。

Alright, let's add the flour.

好了，我們來加入麵粉。

I'm a stiffing nerd.

我是個死板的書呆子。

But if you just dump it in, your pancakes will still be awesome.

但如果你直接倒進去，你的鬆餅仍然會很棒。

I use cake flour, but all-purpose works too.

我用的是蛋糕粉，但全麥麵粉也可以。

I'd suggest adding the flour little by little instead of dumping it all in at once.

我建議一點一點地加入麵粉，而不是一次性全部倒入。

That way, the dough won't get too thick.

這樣，麵糰就不會太厚。

We're aiming for a nice, creamy consistency.

我們的目標是使其呈濃稠的奶油狀。

Alright, let's set this mix aside and give it some time.

好了，讓我們把混合物放在一邊，給它一些時間。

Now, let's dive into the whites.

現在，讓我們來處理蛋白。

Grab your mixer and start whipping on low speed.

拿起攪拌機，開始低速攪拌。

If you want to whisk by hand, go for it, but it's going to be a workout.

如果你想用手打蛋，那就去做吧，但這將是一種鍛鍊。

Once you see some foam, start adding the sugar bit by bit.

一旦看到一些泡泡，就開始一點一點地加糖。

Gradually crank up the mixer speed to high.

逐漸將攪拌器轉速調至高速。

Oh, and I almost forgot.

哦，我差點忘了。

It's a really good idea to pop the egg whites in the freezer for 10 to 15 minutes before you start whipping them.

在開始打發蛋白之前，最好先將蛋白放入冰箱冷凍 10 到 15 分鐘。

Cold egg whites trap air more effectively, which results in a fluffier, more stable meringue.

冷蛋白能更有效地吸附空氣，從而使蛋白酥皮更蓬鬆、更穩定。

Whip the egg whites until stiff peaks, but don't go too far.

將蛋白打至硬性發泡，但不要打得太硬。

Once they're shiny and can hold their shape, stop.

一旦它們變得光亮並能保持形狀，就可以停止了。

I messed up once and whipped them too much.

有一次我搞砸了，打得太多了。

The batter ended up too runny.

結果麵糊太稀了。

We finally made it.

我們終於成功了。

Add about a third of the egg whites into the egg yolk mixture.

將約三分之一的蛋白加入蛋黃混合物中。

Stir it well until smooth, but leave the mixer out of it.

攪拌均勻直至順滑，但不要用攪拌機。

Drop a comment below and let me know which country you're watching from.

請在下面留言，告訴我你在哪個國家觀看。

Now, pour this mixture into the rest of the egg whites.

現在，將混合物倒入剩下的蛋白中。

And while you're at it, I'd love to hear your thoughts on how I can make my videos even better.

同時，我也很想聽聽你的意見，看看我如何把影片做得更好。

Gently fold it all together with a spatula.

用刮刀輕輕地將其摺疊在一起。

Don't use a whisk or mixer.

不要使用打蛋器或攪拌器。

Keeping it light and airy is key.

保持明亮通風是關鍵。

This technique creates air pockets that make the pancakes rise to incredible heights when cooked.

這種技術能產生氣孔，使鬆餅在烹製時上升到令人難以置信的高度。

That's how tasty it ended up.

這就是它的美味之處。

Let's grab a pastry bag, but if you're feeling rebellious, you can totally skip it and just go without.

讓我們拿一個糕點袋，但如果你覺得自己很叛逆，完全可以不拿糕點袋。

All right, transfer the mixture into a pastry bag.

好了，把混合物裝入糕點袋。

If you don't have one, no worries.

如果沒有，也不用擔心。

Just use a regular bag and cut off a corner.

只需使用一個普通的袋子，然後剪去一角即可。

Actually, you can just gently spoon the mixture if you prefer.

其實，如果你願意，也可以用勺子輕輕攪拌。

Turn the stove to low heat.

將爐子轉為小火。

As you can see, I keep the flame super low so it doesn't go out.

如你所見，我把火調得很低，以免熄滅。

And give it a quick oil.

然後快速上油。

Getting the right heat is crucial for making Japanese pancakes.

掌握正確的火候對製作日式舒芙蕾鬆餅至關重要。

If it's too high, the pancakes will puff up fast, but also deflate just as quickly once you take them out of the pan.

如果溫度過高，鬆餅會很快膨脹起來，但從鍋裡拿出來後也會很快癟下去。

Now, gently squeeze the batter onto the preheated skillet.

現在，將麵糊輕輕擠在預熱好的平底鍋上。

You'll notice it holds its shape and doesn't spread out.

你會發現它能保持形狀，不會散開。

That's your meringue flexing its muscles, showing its whip to perfection.

這是你的蛋白酥皮在展示它的肌肉，展示它完美的鞭子。

Let's pick up the pace and jump ahead.

讓我們加快步伐，跳躍前進。

Add a few drops of water to the pan.

在鍋中加入幾滴水。

This will create steam to help the pancakes stay moist.

這將產生蒸汽，幫助鬆餅保持溼潤。

Cover with a lid and cook for 7 to 10 minutes.

蓋上鍋蓋，煮 7-10 分鐘。

It should cook very low and slow.

烹飪時要小火慢燉。

Try not to lift the lid.

儘量不要掀開蓋子。

Nice job.

幹得漂亮。

Now let's flip these bad boys without making a mess.

現在，讓我們在不弄得一團糟的情況下翻轉這些壞小子吧。

Honestly, I'm a bit nervous.

說實話，我有點緊張。

I've had some epic fails before.

我曾經經歷過一些史詩般的失敗。

If you like my video, don't forget to subscribe.

如果喜歡我的影片，別忘了訂閱。

Just under a million to get a million subscribers.

還有一百萬就能獲得一百萬訂閱了。

So far, so good.

到目前為止，一切順利。

Let's toss in a few more drops of water.

讓我們再滴幾滴水。

Slap a lid on it and let it cook for another 5 minutes or so.

蓋上蓋子，再煮 5 分鐘左右。

Getting pancakes fluffy takes a bit of effort.

讓鬆餅變得鬆軟需要花點功夫。

I had a few flops before nailing it, but even when they didn't look perfect, they were still soft, tender, and tasty.

在成功之前，我有過幾次失敗，但即使看起來不完美，它們依然柔軟、鮮嫩、可口。

From my experience, the secret to fluffy pancakes is whipping the meringue just right and cooking on low heat.

根據我的經驗，鬆軟鬆餅的祕訣在於將蛋白霜打發得恰到好處，並用小火烹飪。

Thanks for watching.

感謝觀看。

See you later.

再見。