Happycall Pancake with Coconut Filling 椰丝面煎糕

Yield: 4 adult portions

         4片面煎糕

Coconut filling椰丝内馅 (148g)

Ingredients

100g grated coconut, room temperature 

          椰丝，室温

50g gula melaka/palm sugar 椰糖

2 tsp red sugar 红糖 (optional 可免)

25g water 水

1 pandan leaf (optional) 香兰叶

1/2 tsp glutinous rice flour 糯米粉

1 tbsp water to mix with glutinous rice flour 水，用来调糯米粉成糊

Direction

1. Melt gula melaka and red sugar in 25g of water with pandan leaf under medium heat. Stir regularly.

2. After the gula melaka syrup starts to boil, stir in the grated coconut and mix well.

3. Finally pour in the glutinous rice water and blend well. Stirring regularly till the mixture becomes dry and sticky.

4. Scoop out the coconut mixture and allow it to cool down. Set aside.

Ingredients

Pancake 面煎糕

40g hot water 热水，~80 degree C

10g Bread flour 高筋面粉

30g warm water, not exceeding 35 degree Celsius 温水
1/2 tsp instant dry yeast 速发干酵母

30g fine sugar 细糖

100g milk, room temperature 室温牛奶

1 egg, room temperature 室温鸡蛋

1/2 tsp cooking oil 植物油

Pinch of salt 一点盐
120g All-purpose flour 中筋面粉

1/4 tsp baking soda 小苏打粉

1/2 tsp vanilla essence 香草精

Direction做法

1. Pour 40g hot water into a heat resistant bowl which contains 10g of bread flour. Stir into a paste to make the water roux. 

The water roux helps to keep the pancake moist and soft.

将40g的热水倒入一个装有10g高筋面粉的容器。搅拌成糊做为汤种，待用。

2. Pour 30g of warm water into a mixing bowl. Sprinkle yeast over the warm water, add in the 30g sugar, and let the mixture stand for about 5 minutes to activate the yeast. Need not stir the mixture at this point.

将30g的温水倒入搅拌盆，洒上干酵母, 加入细糖，无需搅拌。停放5分钟让酵母活跃起来。

3. Add milk, egg, salt, cooking oil, baking soda, vanilla essence and water roux from (1) to the yeast water mixture in (2). 

加入牛奶、蛋、盐、植物油、小苏打粉、香草精和汤种(1)在酵母混合液（2）中。混均。

4. Add in the flour, in three additions, to the batter in (3). Stir in one direction using a hand whisk, for about 2 to 3 minutes into a smooth batter. 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，以打蛋器以同个方向混均。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。

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。

9. Pour the gula melaka coconut filling over 1/2 of the pancake surface and spread evenly. Fold the pancake into half.

将椰糖椰丝馅平铺在半边面糕后，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:)

For peanut powder filling

90g roasted peanut powder

25g fine sugar

For peanut paste filling

80g roasted peanut powder

25g fine sugar

10g roasted peanut powder

Grind 80g roasted peanut powder with fine sugar in a food processor into peanut butter. Add in 10g roasted peanut powder to the peanut butter for the extra crunchy texture.