|
Ingredients:
Makes 6
180g all purpose/plain flour
375g water
2 eggs
220g red bean paste (optional: lotus or red
date paste)
Oil for frying
Method:
-
Add flour
into a
mixing bowl. Make a well in the centre; add in water and eggs. Use a
hand whisk to mix well.
-
Heat a
non-stick pan. Pour approx. 1/2 tsp oil in to pan. Lower the heat and
wait for approx. 30 sec for the temperature of the pan to reduce. (Note
1)
-
Pour in
batter. Swirl the pan to form a thin pancake skin. Continue to cook on
low heat on just one side of the pancake until just cooked/set.
-
Remove
from pan. Be careful not to break the pancake skin when transferring it
to a plate/chopping board. Let cool. You should have some batter left
over after making 6 x 10 inch pancakes. Set aside for sealing later.
-
Spread red
bean paste thinly on half of the pancake. Brush edges with left-over
batter, fold into half to enclose paste. Seal tightly. Roughly prick
pancakes with toothpick/skewer (Note 2).
-
Heat a
little oil in non-stick frying pan. Fry both sides of pancakes until
golden brown and crispy. Dish out, let cool for 5-10 minutes. Cut into
desired shapes.
Notes:
-
Too hot a
pan causes the batter to cook fast as soon as it is poured in. When the
batter has set, it doesn't allow the extras to be swirled to the sides
of the pan, often results in thicker skin. If this is your first time
making Shanghai pancakes, try using the first few pancakes to find out
the right heat control and the right amount of batter for your frying
pan.
-
For air to
escape during frying.
|
|
(1)
(2)
(3)
Click to enlarge
|
