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Tuesday, 3 December 2013

Happycall Pancake with Mixed Nuts Butter 坚果酱面煎糕


Yield: 4 pieces of pancakes 
          4片面煎糕

Ingredients
Pancake 面糕
50g warm water, not exceeding 35 degree Celsius 温水
1/2 tsp instant dry yeast 速发干酵母

100g milk, room temperature 室温牛奶
50g warm water 温水
1 egg, room temperature 室温蛋
30g fine sugar 细糖
1/2 tsp cooking oil 植物油
Pinch of salt 一点盐
120g All-purpose flour 中筋面粉
10g rice flour (can use all purpose flour)
       粘米粉(可用中筋面粉)
1/4 tsp baking soda 小苏打粉
1 tsp water 水
1/2 tsp vanilla essence (optional) 香草精

Mixed Nuts butter filling 内馅
50g peanuts 花生
20g cashew nuts 腰豆
20g almond 杏仁
10g walnut 核桃
25g fine sugar 细糖

1. Roast all the nuts in a toaster till fragrant.
将豆子用小烤箱烤香。

2. Grind the nuts into powder form in a small powerful food processor or blender using the flat blade.
用平的搅拌刀将豆子打碎。




3. Add sugar to the nut powder, and continue to blend the nut mixture into paste form using the cross blade.
If you prefer a smoother and creamier paste, you can add about 10g butter to it.
加糖后换立体搅拌刀打成酱。如果要坚果酱较顺滑,可加入10g的奶油。


Direction做法
1. Pour warm water into a container. Sprinkle yeast over the warm water and let the mixture stand for about 5 minutes to activate the yeast.
将温水倒入搅拌盆,洒上干酵母。停放5分钟让酵母活动。

2. Add milk, warm water, egg, sugar, salt and cooking oil to the yeast water mixture. Mix well.
加入牛奶、温水、蛋、糖、盐和植物油在酵母混合液中。混均。

3. Add in the flour, in three additions, to the batter in (2). Mix well into a smooth batter and cover with a lid or food wrap. Let the batter proof for about 90 to 120 minutes, or till the quantity double.
If you prefer the pancake to have an alcohol frangrance, allow the batter to proof for a longer period of time. I let it proof for 3 hours when I was not in a hurry.
分三次加入面粉,搅拌均匀。盖上盖子或保鲜膜,让面糊分酵90至120分钟,或面糊涨发1倍。



4. Before cooking, mix the baking soda with 1 tsp of water, and add to the batter in (3). Mix well. Let the mixture stand for about 5 minutes.
在烹煮前,将小苏打粉与水混合,再倒入面糊中拌匀。让面糊休息5分钟。


5. Heat up the Happycall double pan in medium low heat and apply a light coat of oil to it.
热一平底锅并涂上一层油。


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.
当平底锅烧热后,将面糊倒入,并转动锅以在边缘“筑起”一圈高边,这有助锁住内馅。


7. Close and lock the pan to cook the pancake for about 10 to 12 minutes.  Shift the pan every 1 to 2 minutes to ensure even heating.
The pancake is cooked when the edge pull away from the wall of the pan.
盖上锅盖烹煮面糕,大约10~12分钟。每隔1~2分钟需移动锅子以让面糕均匀受热。当面糕熟时,面糕的边缘会抽离锅缘。



8.  When the pancake is cooked, sprinkle a tbsp of fine sugar over the pancake surface, and close the lid for 1/2 minutes.
当面糕熟时,洒上一烫匙细糖,关盖1/2分钟。

9. Pour the peanut butter over 1/2 of the pancake surface and spread evenly. Fold the pancake into half.
将坚果酱平铺在半边面糕后,将另一半合上。



10. Transfer the pancake to a cutting board. Cut and serve :)
将面煎糕移到粘板上,稍微降温后切片享用:)



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