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Saturday, 26 March 2016

Natural Yeast Red Bean Pancake 天然酵母红豆面煎糕


My first pancake with added natural yeast as part of the leavening agent. As I was not sure about how the result might turn out, I added 1/4 tsp of instant dry yeast to hasten the proofing process.
The batter was left in the fridge to undergo cold fermentation which allowed the starch to have a longer time to absorb more moisture, and to yield a better aromatic pancake :)


Pancake
Ingredients 
100g warm water 温水
30g raw sugar 黄砂糖
1/4 tsp instant dry yeast 即发干酵母

65g cold fresh or low fat milk 牛奶
1 egg, 55g 蛋
1/8 tsp salt 盐

120g plain flour 中筋面粉
10g tapioca starch* 木薯粉
1/4 tsp baking soda 小苏打粉

30g natural yeast (100% hydration)^ 天然酵母

1 tbsp vegetable oil 植物油
1/2 tsp vanilla extract 香草精

* tapioca starch can be replaced by all purpose flour

^ you can eliminate the natural yeast and increase the instant dry yeast from 1/4 to 1/2 tsp.

Click the link below for cultivating natural yeast:


Red Bean Paste Filling
160~180g sweetened red bean paste

Click the link below on making of sweetened red bean paste:



Directions

1. Add warm water, less than 40 degree Celsius, to raw sugar. Then sprinkle instant dry yeast over the surface of the water without stirring it. Set aside for 5 minutes till the mixture form a foamy layer at the surface.



2. Pour in cold milk, egg and salt.



3. Mix all purpose flour, tapioca starch with baking soda, then add to the batter in (2). 


4. Followed by natural yeast, stir to mix.



5. Add in 1 tbsp of rice bran/vegetable oil and 1/2 tsp of vanilla extract. Stir to mix.




6. Seal the opening and let it proof in the fridge for 4 to 6 hours, or overnight. This allows the flour sufficient time to absorb liquid slowly. 



7. Allow the batter to thaw for about 90 minutes  in room temperature,

or keep warm in a rice cooker till the batter almost double in volume. Just switch on the the "Keep Warm" mode for about 1 minutes.




8. Pour the batter into a preheated flat base non-stick pan. You can apply a thin coat of oil over the pan, including the edge, beforehand. 
Heat over medium low heat for about 10 to 12 minutes, or till the pancake edge starts to pull away from the pan.



While the batter is still wet, lift up the pan and swirl a few rounds so the batter will coat an upright skirting along the edge.


9. Shift the pan every 1 to 2 minutes to ensure even heating.



10. When the pancake is ready, the edge will pull away from the wall of the pan. Run a spatula round the edge to loosen the pancake from the pan.


11. Remove the pan from the heat, and spread sweetened red bean paste over half of the pancake.




Fold the pancake into half and transfer to the cooling rack.

12. Cut the pancake after it has cool down.



9. Enjoy :)



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