Posted by: Jonjon | August 16, 2009

Asian – Crispy Pancakes煎餅9/10 August 16 2009


SNC00356http://blog.yam.com/homeeconomics/article/23368666

50% eggs, 90% sugar, 50% melted butter, 15% soy sauce, 100% cake flour to AP flour

煎餅 32

材料:

蛋………………………2

細白砂糖……………180

融化奶油……………100

醬油……………1.5~2大匙

中筋麵粉……………200

低筋麵粉……………200

熟花生仁……………少許

8公分菊花印模………1

做法:

1) 蛋加糖打散,放置一陣子讓糖粒溶化。

2) 把奶油、醬油和麵粉加入,攪拌成柔軟的麵團。用機器或用手攪拌都可以。

3) 放在兩張「半盤」大小的烤盤布(大約39×33公分)中間,擀開到剛好鋪滿烤盤布。厚度要平均。

4) 把上層烤盤布拿開。用印模在麵片上輕輕印20個印痕(只是做記號)。

5) 在每個印痕中間放幾粒花生仁或其它配料。

6) 再把烤盤布蓋上去,輕輕用擀麵杖擀平,以便把花生仁壓進餅裡。

7) 再把上層烤盤布拿開。用印模印出20個圓餅,這次要壓到底。

8) 把每個圓餅之間的麵團拿掉

9) 再把烤盤布蓋上去,並把另一個烤盤壓在上面。這樣壓著烤,餅才會平整。

10) 烤箱預熱至170℃,放最上層烤約20分鐘。取出後看看著色情形如何,如果太淺可以繼續烤幾分鐘。

11) 把步驟8)拿掉的麵團集合起來擀平,可以再做成12個煎餅。

註:

配料除了花生仁以外,也可以用海苔粉、葵瓜子仁、芝麻等。

煎餅應該要加小蘇打,比較酥鬆,顏色也會更深。不過我覺得不加硬硬的也很好吃,所以就省略了。

如果要做長方形煎餅,就用波浪狀滾輪刀切即可,比做圓形煎餅簡單。

用蛋捲模做煎餅,只要把小團麵團沾一點配料,放在蛋捲模裡一壓,兩面各用小火烙1分鐘,烙到金黃香脆即可。

Conclusion

This was quite good. Came out crunchy in 20 minutes. Was very fragrant and the sweetness was just right. It was a bit overly sweet, but not overwhelmingly. I grounded some dried seaweed but that didn’t do much. The original flavor is quite good ….

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