Posted by: Jonjon | April 5, 2009

Asian – Pancakes – Peanut Pancakes Honeycomb Structure 8/10







Asian – Pancakes – Peanut Pancakes Honeycomb Structure 8/10

April 5 2009
http://cafeoftheeast.blogspot.com/2006/04/peanut-pancakes-improved-version.html

Ingredients
2% yeast, 23% sugar. Salt, 133% water, 66% eggs, 40% canola oil, alkaline water plain flour (or bread flour)
Filling = peanuts, white sesame seeds and caster sugar

Pancake:
150g plain flour (see Tip) 75g
1 teaspoon instant dry yeast ½ teaspoon
35g (2 tablespoons) caster sugar 17g
¼ teaspoon salt 1/8 teaspoon
200ml tepid water 100ml
2 eggs (at room temperature), lightly beaten 1 eggs
60ml (3 tablespoons) canola oil 30ml
½ teaspoon alkaline water 梘水 ¼ teaspoon of baking soda dissolved in ¼ teaspoon of water
Sesame Peanut Mix:
100g peanuts
25g white sesame seeds
50g caster sugar, or to taste
Pancake:
1. Mix together flour, dry yeast, sugar and salt in a mixing bowl. Add in 200ml tepid water and stir to mix well. Put in a warm place, cover loosely with a piece of cling film, and let proof until bubbly and double in size.
Peanut Pancake batter after proofing, before adding eggs, oil and alkaline water
2. Once the batter is double in size, add lightly beaten eggs, oil and alkaline water (if alkaline water is not available, I think you can replace with ½ teaspoon baking soda dissolved in ½ teaspoon water – but I haven’t try this myself). Beat to mix in well. Let stand 5 to 10 minutes before cooking. The pancake batter at this stage should be of pouring consistency. You can check when cooking the first pancake, the batter should immediately flow into a circle as soon as you pour into the pan. If it is too viscous and takes a little while to flow into a circle, mix another tablespoon or so of tepid water into the batter
3. Heat a non-stick crêpe pan (top about 20cm diameter) until hot, pour a little canola oil into the pan then wipe over the surface with a piece of kitchen paper (paper towel). Pour about ½ cup (125ml), or more if you want it thicker, of pancake batter into the hot pan. Cover the pan with the lid and cook over medium to low heat for about 3 to 4 minutes (if you use bigger pan, you need to pour in more batter and will takes longer to cook), or until the top is bubbly and just set.
4. Spoon about 2 heaped teaspoons of Sesame Peanut Mix onto half of the pancake. Lift the other side of the pancake and fold over. Best serve hot or warm.
[Tip]
For a very slightly softer or chewy texture, although the difference in texture is really very little:
– replace plain flour with 125g plain flour + 25g tapioca starch (softer), or
– replace plain flour with strong (bread) flour, or add 1 teaspoon gluten flour to the plain flour (chewy).

Conclusion
Umm, this pancake had an yeasty taste to it, which made it quite flavorful. I was expecting the pancake to increase three times its size…but it didn’t really expand. I cooked it for 4 minutes, and the other one I cooked for 7 minutes, not much difference. I like to cook the inside too, because it makes both side dark, and that caramelizes the sugar inside, making it taste a bit like honey. The filling was just okay.

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