Posted by: Jonjon | July 21, 2009

Asian – Pancake – Red Bean Roll Pancake 9/10 June 30 2009


http://tw.myblog.yahoo.com/rosina_lin/article?mid=2197&prev=2208&next=1878&l=f&fid=17

豆沙薄餅捲

Pancake = 80% eggs. Salt, 16% sugar, 200% milk, 12% butter

因為薔蜜颱風來訪,今天難得的多了一天休假日,早上吃了個和平日不一樣的早餐。

上午起床後先調麵糊,在醒麵糊的時間去漱洗、打掃,做完一些家事後麵糊也剛好可以下鍋。

【豆沙薄餅捲】

材料

低筋麵粉 125g                      67g

2 1egg

1g                                       0.5g

砂糖 20 g                                10g

鮮奶 250 g                              125g

融化奶油 1 大匙 7g

豆沙 適量

做法 :

1. 低筋麵粉、蛋、砂糖先攪拌均勻,再分次拌入鮮奶攪勻。

2. 加入融化的奶油拌勻,置於室溫 30 分鐘待醒。

3. 平底鍋內抹少許油,倒入適量麵糊入鍋煎至底層呈金黃色,再翻面微煎即可盛起。

4. 薄餅上抹一層豆沙,捲起來即可。

豆沙是我昨天做的奶油豆沙餡,做法可以參考我之前做的「奶油豆沙餡」,這次的紅豆用電鍋煮好後,用調理機打成了泥狀,連皮都打爛了,不必過篩口感就很細緻,加上奶油的香味,包在薄餅裡非常好吃 !

另一份做好的薄餅塗了花生醬,熱熱的餅皮把花生醬都融化了

這餅皮的口感柔軟細緻,做法非常簡單,放涼了一樣好吃。吃的時候可以塗上喜愛的各式果醬,或包入新鮮的水果,再配上一杯香濃的咖啡,真是享受 !

沒用完的麵糊還可以放冰箱冷藏一至兩天,要吃時從冰箱取出便可下鍋煎,很方便喔

Conclusion

This was very good. I used the red bean paste 2.  The pancake was soft, and easy to bake , easy to roll, took about 1.5 minutes on each side.

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