Sunday, 8 September 2013

Traditional Chinese Pancake with Peanut 花生面煎糕

Yield: 4 pieces of pancakes

50g warm water, not exceeding 35 degree Celsius
1/2 tsp instant dry yeast

140g milk, room temperature
1 egg, room temperature
30g fine sugar
10g cooking oil
1/8 tsp salt
1/2 tsp vanilla essence (optional)
120g All-purpose flour
1/4 tsp baking soda

Peanut filling
50g coarsely ground peanuts
25g fine sugar
1 tsp toasted sesame seeds (optional)

1. Pour warm water and sugar into a container. Sprinkle yeast over the warm water and let the mixture stand for about 10 minutes to activate the yeast.
Need not stir the mixture.

2. Add milk, egg, salt, cooking oil ,vanilla essence and baking soda to the yeast water mixture from (1). Mix well.

3. Add in the flour to the batter in (2). Mix well into a smooth batter and cover with food wrap. Let the batter proof for about 30 to 45 minutes, or till the quantity double.

4. After the proofing, give the mixture a brief stir.

5. Heat up the Happycall double pan in medium low heat and apply a light coat of oil to it.

6. When the pan is hot, pour in the batter.
Swirl the pan to give it an even spread round the wall of the pan. 
The raised edge will help to hold the filing better.

7. Close and lock the pan to cook the pancake for about 12 to 15 minutes.  Shift the pan every 2 to 3 minutes to ensure even heating.
The pancake is cooked when the edge pull away from the wall of the pan.

8.  When the pancake is cooked, sprinkle a tbsp of fine sugar over the pancake surface, and close the lid for 1/2 minutes.

9. Pour the peanut mixture over 1/2 of the pancake surface and spread evenly. Fold the pancake into half.

10. Transfer the pancake to a cutting board. Cut and serve :)

Alternative filling - red sugar shredded coconut

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