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 粒 鸡蛋（打散）
180g 清水
1/4茶匙 盐

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 ( 留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粒 鸡蛋（打散）
1汤匙 马蹄粉 + 1/3杯清水调匀

做法：

1. 将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 chestnuts（washed , 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 .