Tuesday, 3 December 2013

Happycall Pancake with Mixed Nuts Butter 坚果酱面煎糕

Yield: 4 pieces of pancakes 

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)
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.

2. Grind the nuts into powder form in a small powerful food processor or blender using the flat blade.

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.

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.

2. Add milk, warm water, egg, sugar, salt and cooking oil to the yeast water mixture. Mix well.

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.

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.

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 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.

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 butter 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 :)

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