Asian – Pancake – Egg Pancake With Sauce 蛋餅9/10 February 18 2009

http://blog.yam.com/homeeconomics/article/8565315

33% tapioca flour, bit of salt, spring onion, and 116% boiling water to all purpose flour

蛋餅皮 10張

材料：

中筋麵粉300克                    60g

太白粉100克                        20g

鹽1/2小匙                             1/10

蔥末2根                                1/4

滾水350克                            70g

沙拉油適量

Conclusion

Wow, this was quite good. I added eggs into it (:o) and it turned out great. I let it sit at room temperature for about 1 hour because I was doing some other stuff, and I don’t think that affected the turnout. Umm, this was as chewy as the (single wrap) the simple one. But I added dried chives instead of real spring onions, and a little bit of salt, but it turned out flavorful for some reason, not sure why.

Took me about 2 minutes on each side. I made my pancakes extra thin, should have made it just a little bit thicker, but it turned out alright, like still chewy, and able to be separated as well.

By the way, the dough was sticky, even after one hour. I just added oil instead of more flour to it, and rolled it out. I found it better to actually make a small circle, then layer them together then roll it out to a bigger circle. But I think this increases the chance of them sticking together because you end up using less oil.

做法：

1)    麵粉、太白粉、鹽、蔥末放盆中，把滾水沖入，用筷子攪拌一陣子使之散熱。

2)    工作枱上和手上都抺點沙拉油，把麵糰刮到工作枱上，用手揉成均勻的麵糰，搓長，切成10份。

3)    手再抺油，把麵糰一一滾圓、壓扁，在兩個中間塗點油，疊起來，擀成約25公分的圓薄片。

4)    平底鍋或炒菜鍋燒熱，把餅放上去用中火烙，烙到兩面變色即可。

5)    撕開成兩張（如下圖），排在盤中。

蛋餅醬汁　10人份

材料：

水1杯

太白粉1大匙

醬油2大匙

糖1大匙

蔥末2根

蒜末1瓣

香菜末少許（可省略）

辣椒末1根（可省略）

做法：

1)全部材料調勻煮沸即可。蛋餅淋勺醬汁更溼潤可口。

蛋餅煎法　1人份

材料：

沙拉油適量

蛋1個

餡料適量

蛋餅皮1張

蛋餅醬汁2大匙

做法：

1)平底鍋或炒菜鍋燒熱，放一點油，打一個蛋，用鏟子把蛋黃戳破。

2)撒些自己喜歡的材料，如煎培根丁、火腿丁、玉米粒、罐頭鮪魚、韭菜粒等（都不要也可以）。

3)把蛋餅皮覆上，壓一下讓蛋汁攤開些。

4)等蛋熟即可翻面，再煎一下，用鏟子整個捲起來。

5)鏟到砧板上，用菜刀剁成數塊，排盤，淋醬汁。如果沒有時間自製醬汁也可以沾現成的醬油膏或辣椒醬，不過還是自製醬汁味道好。