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 :)

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:)