This pan fried pancake is made with the same dough as Scallion Pancake [ 葱油饼] [click here]. The difference is in the filling. For this one, it has a sweet filling which can be red bean paste, lotus seed paste, yam paste, green pea paste etc.
Here, I used the lotus longan sweet paste which I bought from the bakery store. You can use home-made sweet of your choice.
These pancakes are soft and chewy. Best to eat them warm. Nice to nib at with a cup of fresh brewed Chinese tea.
Ingredients
[makes 24 pieces]
600 gm plain flour or Rose flour
¾ cup hot boiling water
¾ cup cold water
300 gm sweet paste [15 gm each]
300 gm sweet paste [15 gm each]
- Put flour in a mixing bowl, add hot boiling water and quickly stir with a pair of chopsticks to mix until flour looks like coarse bread crumbs.
- Fix mixer with a dough hook, add in cold water. Knead dough until smooth, then add in a little oil. Continue to knead until soft , smooth and shining.
- Sprinkle dough with some flour and shape into a ball, cover to rest for at least 30 minutes.
- Knead rested dough to release air bubbles. Divide into 24 equal portions.
- Roll each portion into a ball, flatten into a circular disc. Wrap filling and shape into round like a pau. Flatten slightly.
- Wipe a non-stick pan with some oil. Flatten the prepared pancake and fry it till crispy and golden brown on one side, flip over to fry the other side until crispy.
- Remove and serve pancake as a whole piece or cut into half. Serve immediately.
I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of Xuanhom's Mom and co-hosted by Aunty Young
0 nhận xét:
Đăng nhận xét