Posted by: Jonjon | July 20, 2009

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。

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