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Wednesday, 8 May 2013

Happycall Pancake with Red Bean Paste 红豆面煎糕

Serve: 4 adults

Ingredients:
1 egg, room temperature
100g milk, room temperature
60g water
40g fine sugar
1 tsp instant dry yeast
130g All-purpose flour
1/2 tsp baking soda
1/2 tsp vanilla essence (optional)
About 200g sweet red bean paste

Click here for red bean paste recipe

Directions:
1. Mix flour with baking soda using a whisk. Set aside.


2. Mix egg, milk, water, sugar and yeast together.


3. Add in the flour mixture from (1) and mix well. Add the vanilla essence and stir well.


4. Cover the batter and let it proofs for about 45 min to 1 hour.



5. Lightly grease the HCPan (lower pan only) and heat over medium low heat.


6. When the pan is hot, pour the batter in and swirl a few rounds to let the batter runs a wall edge round the pan. This raise edge is to prevent the filling from falling out at the final step.



7. Close the lid and cook for about 5min at medium low heat and another 6 min in low heat. Remember to shift the pan once every 2 minutes to ensure even heating.



8. When the pancake is cooked, the edge will shrink away from the wall.


9. Remove the HCP from the heat. Run a silicon spatula round the edge of the pancake to loosen it from the pan.


10) Spread the red bean paste over half of the pancake and fold it into half.



10. Remove the pancake from the pan. Cut and serve :)

Watch video on making pancake using HappyCall pan
click the link:

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