Tuesday, 22 September 2015

上海锅饼 / 冰花马蹄露 ~ Shanghai Pancake / Water Chestnuts Dessert



食谱取自 : 蓝赛珍做点心

上海锅饼

材料:
90g 面粉
30g 粘米粉
1/2茶匙 发粉(过筛)
1大匙 幼糖
2 鸡蛋(打散)
180g 清水
1/4茶匙

馅料
豆沙

做法:
1. 将所有材料混合, 搅拌均匀过滤,备用。

2. 舀入适量的面糊在不沾底的平锅里,顺时钟转成一个圆饼,以小火煎至熟。重复至面糊用完 ( 1/2汤匙面糊做封口用)  .
3. 将豆沙均匀的铺在煎饼中央,对折成半月形,用面糊密封。
4. 热油锅, 以中火将锅饼两面煎炸酥脆或金黄色, 取出沥干油份,切块食用。

 
 
Recipe source :  Agnes Chang Cook Book

Shanghai Pancake

Ingredients:
90g all-purpose flour
30g rice flour
1/2tsp baking power (sifted)
1tbsp sugar
2 eggs (slightly beaten)
180g water
1/4tsp salt

Filling :
Red bean paste

Method:
1. Use a hand whisk and mix all the ingredients together until smooth. Strain the batter .

2. Heat a non-stick pan and brush lightly with oil. Pour in some batter, swirl the pan to form a thin and even pancake until it cook and dry. Repeat till all batter is use up ( reserve 1/2tbsp of batter ).

3. Remove from heat, spread with filling on the half of the pancake. Then, fold into half and seal the edge with reserved batter .

4. Heat up oil, fry pancake with medium heat until golden brown on both sides, Dish out and drain on a piece of kitchen towel paper . Cut into slice and serve hot.


冰花马蹄露

材料
180g 马蹄(洗净,去皮,切碎)
60g 冰糖
1000ml  清水
1鸡蛋(打散)
1汤匙 马蹄粉 + 1/3杯清水调匀

做法
1. 1000ml清水煮滚,放入冰糖煮溶然后加入马蹄碎 .

2. 煮至沸滚后加入马蹄浆勾芡,搅拌均匀煮至浓稠。

3. 最后加入已打散的蛋液,搅匀,即可享用。

 
Water Chestnuts Dessert  

Ingredients
180g water chestnutswashed , peeled and chopped
60g rock sugar
1000ml water
1 egg  (beaten
1tbsp water chestnuts powder + 1/3cup water ( mix well )

Method
1. Bring 1000ml water to boil  , add in sugar. Cook to boil till sugar has dissolved. Then add in chopped water chestnuts .

2. Bring it to boil again , add in water chestnut mixture and stir till thicken .

3. Add beaten egg, stir well and serve hot .