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Friday, 14 April 2017

Okara Pancake 豆渣面煎糕 (Cold fermentation 低温发酵)



A spongy and moist pancake with sweet Japanese red bean paste filling. Added a little okara or the soya pulp collected after brewing soya milk, helped to give the pancake a better flavour and more moisture. Maybe I shall add more okara next round 🤔

Overnight proofing of the batter not only helped to give a better texture and flavour, but also an easier to digest pancake 😁 You can prepare the pancake batter the day or night 🌃 before, and use it the next day. I prepared the pancake batter in the afternoon a day in advance, and cooked it the next day afternoon as tea break snack ☕🍮😉


Yield: 4 servings 
Equipment: 
Flat base non-stick pan

Pancake Ingredients


95g warm water 温水
30g raw sugar 黄砂糖
1/4 tsp instant dry yeast 即发干酵母¶

55g fresh milk 鲜奶
20g okara/soya pulp 豆渣∆
1 egg, 55g 鸡蛋
Dash of fine salt 细盐

110g plain flour 中筋面粉
15g superfine wholegrain flour^ 超幼全麦面粉

10g coconut/vegetable oil

¶ If you want to have a faster proofing time, you can increase the yeast quantity from 1/4 to 1/2 tsp.
¶ 诺需加速发酵时间,可将酵母粉从1/4 增加至 1/2 tsp


∆ okara/soya pulp can be replaced by 15g water and 5g plain flour
∆ 豆渣 可由15g 水和 5g 中筋面粉取代

^ superfine wholegrain flour can be replaced by plain flour
^ 超幼全麦面粉可由中筋面粉取代


Directions

1. Add warm water, less than 40°Celsius, to raw sugar. Then sprinkle instant dry yeast over the surface of the water without stirring it. Set aside for 15 minutes till the mixture form a foamy layer at the surface.




2. Pour in milk, okara/soya pulp, egg and pinch of salt.



3. Mix all purpose flour and superfine wholegrain flour. Then add to the batter in (2). 




4. Add in 10g of coconut/vegetable oil and  blend well.



5. Seal the opening and let it proof for 30 minutes in room temperature.


6. After the 30-minute proofing, keep the batter in the fridge for overnight proofing. I let the batter proofed for about 20 hours in the fridge.



7. Take out the batter, allow it to thaw for about 60 minutes.
Batter just out of fridge to thaw

60 minutes after thawing.



8. Give the batter a few stirrings to remove the bigger trapped air bubbles.




Seal back the cling wrap and continue to proof for another 25 to 30 minutes in room temperature.



25 to 30 minutes later, you'll see lots of tiny bubbles at the surface.


There were some fine air bubbles appeared throughout the batter.



9. Coat some oil and pre-heat the flat base non-stick pan for about 10 minutes at low temperature.


10. Pour in the batter and let the it cooks for about 1 minute.  Lift up the pan, and swirl it. The main purpose is to form an upright edge surrounding the pancake. This "skirting" will help to hold the filling better.




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




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


13. Remove the pan from the heat. Use store-bought Japanese red bean paste as filling. Spread the paste over half of the pancake, and fold the pancake into half.
I bought the red bean paste from Daiso at S$2 each.



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



14. After the pancake has cooled down slightly, slice it with a knife.




15. Enjoy :)





If you are not eating the pancake immediately, wrap the pancakes individually with food wrap, to keep them moist :)



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