煎香兰面粉糕 ✨ Traditional Chinese Pandan Pancake
分量:5片煎面粉糕 (24cm 平底锅)
准备时间:15分钟 + 30分钟休面时间
煮时:15分钟
材料A:
10片 香兰叶
250毫升 水
材料B:
150克 面粉 (过筛)
1粒 鸡蛋 (打散)
50克 细砂糖
材料C:
适量 油(煎饼)
准备功夫:
1. 把材料A的香兰叶打幼,滤渣,香兰水待用
2. 把香兰水和材料B拌匀至无颗粒*,休面30分钟
做法:
1. 在平底锅加入少许油,抹匀
2. 文火把平底锅烧微热时*,加入1勺的面糊,转动平底锅把面糊推均匀
3. 待面糊煎至凝固/起圪塔时,反到另一面,用锅铲把饼皮压几下,继续煎片刻
4. 再反面,煎至两面金黄色,上碟
5. 同样的步骤,把其余的面糊煎完,趁热享用
Portion: 5 pieces (24cm pan)
Prep Time: 15 minutes + 30 minutes resting duration
Cook Time: 15 minutes
Ingredients A:
10 pcs pandan leaf
250 ml water
Ingredient B:
150 g all-purpose flour (sieved)
1 pc egg (beaten)
50 g fine sugar
Ingredient C:
some oil (for frying)
Preparations:
1. Blend Ingredients A, sieve & set aside
2. Mix pandan juice with Ingredients B well*, rest for 30 minutes
Steps:
1. Apply some cooking oil to the pan
2. Heat the pan with medium heat until the pan is mildly heated*, add a ladle of batter and help it spread
3. Fry the batter until it solidifies, flip it & press the batter a couple of times with a spatula, continue frying briefly
4. Flip the batter again, fry until it turns golden brown on both sides, plate it
5. Repeat the steps above to finish the rest of the batter, it’s done!
Видео 煎香兰面粉糕 ✨ Traditional Chinese Pandan Pancake канала Nanyang Kitchen
准备时间:15分钟 + 30分钟休面时间
煮时:15分钟
材料A:
10片 香兰叶
250毫升 水
材料B:
150克 面粉 (过筛)
1粒 鸡蛋 (打散)
50克 细砂糖
材料C:
适量 油(煎饼)
准备功夫:
1. 把材料A的香兰叶打幼,滤渣,香兰水待用
2. 把香兰水和材料B拌匀至无颗粒*,休面30分钟
做法:
1. 在平底锅加入少许油,抹匀
2. 文火把平底锅烧微热时*,加入1勺的面糊,转动平底锅把面糊推均匀
3. 待面糊煎至凝固/起圪塔时,反到另一面,用锅铲把饼皮压几下,继续煎片刻
4. 再反面,煎至两面金黄色,上碟
5. 同样的步骤,把其余的面糊煎完,趁热享用
Portion: 5 pieces (24cm pan)
Prep Time: 15 minutes + 30 minutes resting duration
Cook Time: 15 minutes
Ingredients A:
10 pcs pandan leaf
250 ml water
Ingredient B:
150 g all-purpose flour (sieved)
1 pc egg (beaten)
50 g fine sugar
Ingredient C:
some oil (for frying)
Preparations:
1. Blend Ingredients A, sieve & set aside
2. Mix pandan juice with Ingredients B well*, rest for 30 minutes
Steps:
1. Apply some cooking oil to the pan
2. Heat the pan with medium heat until the pan is mildly heated*, add a ladle of batter and help it spread
3. Fry the batter until it solidifies, flip it & press the batter a couple of times with a spatula, continue frying briefly
4. Flip the batter again, fry until it turns golden brown on both sides, plate it
5. Repeat the steps above to finish the rest of the batter, it’s done!
Видео 煎香兰面粉糕 ✨ Traditional Chinese Pandan Pancake канала Nanyang Kitchen
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