Saturday, September 27, 2014

铜锣烧 Dorayaki

 
 
一天晚上临睡前,心情很低落,又想吃铜锣烧。
莫说已经晚了,就算是白天,我也不懂该去哪里找铜锣烧。
于是,打算隔天早一点起身,自己动手做。
结果,不出奇地,我又没按时起身咯。

虽然隔了几天,我那想吃铜锣烧的心情还是没有变。
终于,做出了我期待已久的铜锣烧~
本来是想要涂花生酱算了,但是,东西要做全套嘛。
要么不做,要做就要做个像样的。
于是,又乱来一通,以快速的方法,弄个红豆馅。

当当当当~我的‘铜锣烧’终于登场咯~
虽然并不像外头卖的那样漂亮,但至少还能满足自己的口腹之欲。
带着蜂蜜香的煎饼,趁热吃还真的会停不了口!
我一边煎,一边吃,结果,最后剩下的,只有十片,即五个铜锣烧。
哎哟,还没拍照呢,不许再吃了!

由于煎的时候已经瞌了约10片了,所以我将涂了红豆馅的铜锣烧留着,等饿了再吃。
结果,没想到的是,隔了几个小时,铜锣烧都已经冷了,但是再吃,它还是好吃的呢!
铜锣烧还是有弹性,还是松软,配着不会甜的红豆馅,真好吃。
吃着吃着,还真有满足感呢~

拍了照片给家人看,我姐姐叫我摆一个小叮当在旁边。
我说我没有小叮当。
结果,我姐姐说,创意是挤出来的。
去谷歌一张小叮当的照片,再放你的铜锣烧在前面,不就行了吗?
也对。。呵呵。。

铜锣烧食谱参考:Mei Yin(我做了少许改动)

煎饼材料(约20片=10个铜锣烧):
鸡蛋                     2颗
细砂糖                 100 g
蜂蜜                      1 tbsp
溶化牛油             1 tbsp(我用玉米油)
低筋面粉             140 g
泡打粉(发粉)      1/2 tsp
牛奶                      5 tbsp

做法:
  1. 将鸡蛋和糖搅拌均匀后,加入蜂蜜和油,搅拌均匀。
  2. 分3次筛入低筋面粉和泡打粉,并搅拌均匀。(搅拌至无颗粒即可,切勿过度搅拌
  3. 放入冰箱冷藏约15分钟。
  4. 从冰箱取出后,加入牛奶调整浓稠度,至成表面光滑,滴落下来痕迹很快消失的面糊即可。(牛奶一匙一匙地加
  5. 以小火预热一个不粘平底锅,用厨房纸巾抹上少许油。
  6. 舀一汤匙面糊入锅中,小火煎至见到很多小气泡浮现,立刻翻面略煎,即可取出。
  7. 将红豆馅均匀地涂在煎饼比较白的那面,并盖上另一片煎饼,稍微压紧即可。
备注:
  1. 搅拌过程中,切勿打发鸡蛋,因为当空气被混进面糊,就会有很多泡泡在面糊里。煎出来的煎饼就会不美了。
  2. 煎之前,一定要将不粘锅预热,要不然就会出现上色不均匀的问题。
  3. 当有几颗气泡开始撑破时,就要准备翻面了,要不然就会像我的那样,过度上色。(原食谱说明,要等到所有气泡撑破了才翻。可是,如果等到所有气泡都撑破了才翻面,我的煎饼就会变非洲煎饼了。所以,请根据自己的炉火大小自行调整。
红豆馅材料(足够做5份铜锣烧):
红豆                 约半碗
水                     适量
红糖/细砂糖   适量
玉米油             1 tbsp

做法:
  1. 红豆洗净后,放入平底锅,加入适量的水,以中火翻炒至水变干。
  2. 再加入水,再炒至水变干。
  3. 重复步骤(2)5次或直到看到红豆外皮有少许破了。
  4. 热一锅水,将(3)的红豆加入水中,以中小火煮约30分钟或至红豆已经软了。
  5. 过滤红豆水,只取红豆,待凉。
  6. 将红豆用搅拌机捣烂。
  7. 锅中放少许植物油,加入红豆泥和适量的糖,炒至红豆开始收干即可取出。
备注:
冷却后的红豆馅会变更干。请自行斟酌。

Ingredients for pancake(Approx. 20 slices=10 Dorayaki):
Egg                      2 nos
Castor sugar       100 g
Honey                 1 tbsp
Melted butter     1 tbsp(I used corn oil)
Cake flour           140 g
Baking powder   1/2 tsp
Milk                     5 tbsp

Method:
  1. Stir the egg and sugar together til evenly mixed followed by honey and oil.
  2. Sift in the flour and baking powder in 3 times and stir well. (Should stop stirring as soon as there is no lump. Do not over-stir the batter.)
  3. Refrigerate the batter for approx. 15 minutes.
  4. Take the batter out from the fridge, add in some milk to adjust its consistency til the batter forms a smooth batter. When the batter drips, the trace will disappear very fast. (Add in the milk spoon by spoon)
  5. Preheat a non-stick pan over low heat and apply some oil on it with kitchen towel.
  6. Scoop a tablespoon of the batter into the pan, pan-fry it over low heat til bubbles are coming up. Flip the pancake and pan-fry the other side for a while. Remove and set aside.
  7. Evenly apply the red bean paste on the pancake at the side with yellowish colour. Then, sandwich the paste with another pancake and press it slightly to hold the filling well.
Note:
  1. During the stirring process, do not beat the egg. Otherwise, air bubbles will be whipped into the batter. The pancake will not be that nice in terms of appearance.
  2. Before pan-frying the pancake, it is necessary to pre-heat the non-stick pan. Otherwise, the pancakes will not be evenly coloured.
  3. As soon as there are a few air bubbles started to burst, be prepared to flip the pancake. Otherwise, it will be over-coloured like mine. (It is stated in the original recipe that we should flip the pancake only when all the air bubbles are burst. However, when I waited til all the air bubbles are burst, my pancake turned to be very dark in colour. Hence, please adjust your timing for flipping over the pancake based on your own try.)
Ingredients for Red Bean Paste(Enough for 5 dorayaki):
Red bean                               Approx. 1/2 bowl
Water                                    Some
Brown sugar/ castor sugar  Add to taste
Corn oil                                 1 tbsp

Method:
  1. Rinse the red bean and place them into a pan over medium heat. Add in some water and stir til the water evaporated.
  2. Add in water again, add stir til the water evaporated.
  3. Repeat step (2) for 5 times or til the outer layer of the red bean begin to crack.
  4. Boil a pot of water, add in (3) and cook for approx. 30 minutes over medium low heat or til the red bean is softened.
  5. Separate the red bean from the water and get only the red bean. Set aside and let cool.
  6. Blend the red bean with a blender.
  7. Put some oil in a pan, add in the blended red bean and sugar. Stir-fry til the red bean paste begin to dry out. Ready to use.
Note: 
The red bean paste will turn to be even drier when it is cooled. So, please adjust accordingly.

1 comment:

  1. 您好,请问为什么要先把面糊放进冰箱15分钟后,拿出了才加入牛奶?而不是先把牛奶也一起加入了才放进冰箱15分钟呢?谢谢。

    ReplyDelete