煎面粉糕 / 煎鸡蛋饼 Traditional Fried Mee Hoon Kueh скачать в хорошем качестве

煎面粉糕 / 煎鸡蛋饼 Traditional Fried Mee Hoon Kueh

这煎面粉糕食谱，妈妈们通常会跟你讲，没食谱，agak-agak做。自做了几次，整理了这个食谱, 想要同大家分享，让各位在家随时都可以煎出几片漂亮又好吃的面粉糕。面粉与水1比1的比例是糊状，可这比例很稠，煎不出平滑的面粉糕。所以面糊须再加水调至面糊稠得可以流动，方能煎出平滑的面粉糕。面糊拌匀后建议让面糊休面30分钟，待面糊产生粘性时才煎，会是更好煎和口感更佳的。 分量：5片煎面粉糕 (24cm 平底锅） 准备时间：10分钟 + 30分钟休面时间 煮时：15分钟 材料A： 150克 中筋面粉 （过筛） 250克 水 1粒 鸡蛋（打散） 40克 砂糖 材料B： 适量 油（煎饼） 准备功夫： 1. 把材料A拌匀，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. 待面糊煎至凝固起泡/圪塔时，反到另一面，用锅铲把面糊压几下，继续煎片刻 4. 再反到另一面，煎至金黄色，上碟 5. 同样的步骤，把其余的面糊煎完， 完成 小提示：冷锅/微热的锅下面糊，会比较容易把面糊推均匀 Does this traditional fried mee hoon kueh (Chinese pancake) trigger your childhood memories? Portion: 5 pieces (24cm pan) Prep Time: 10 minutes + 30 minutes resting duration Cook Time: 15 minutes Ingredients (Set A): 150 g all-purpose flour (sieved) 250 g water 1 pc egg (beaten) 40 g fine sugar Ingredients (Set B): Some oil (for frying) Preparations: 1. Mix all Ingredients A well, rest for 30 minutes Steps: 1. Add some oil to the pan and apply well 2. Heat the pan with medium heat until the pan is mildly heated*, add 1 ladle of batter, press the batter a couple of times with a spatula, fry briefly 3. Flip the batter with it solidifies, press the batter a couple of times with a spatula, continue frying briefly 4. Flip the batter again, fry until it turns golden brown, plate it 5. Repeat the steps above to finish the rest of the batter, it’s done! Tips: The batter will be easier to be spread evenly when the pan is mildly heated #南洋风味家常菜单 #nanyangkitchen Visit our website for more recipe: https://www.nanyangkitchen.co/ Like us on FB:   / nanyangkitchen.co   Follow us on IG:   / nanyangkitchen.co   Subscribe to our YT channel:    / nanyangkitchen