​‪@allaboutalicia‬
I used to work in Scotts Road area some 20 years ago and always go to International Building for lunch. There was this little eatery that sells braised beef noodle and red bean pancake that I ate almost at least once a week.
I suddenly thought of the pancake the other day and missed it. I hope my replica meet up to the standard of that eatery.
This week information going to be a bit long because I am providing TM and non-TM version. So please look at the recipe properly to retrieve the right recipe.
Red Bean Paste TM version: -
1. Soak 300g red bean overnight, drained.
2. Red bean add into jug + 600g water, 30min/100°C/SP2
3. Add 150g sugar, 40g malt and 60g oil, 1min/SP 1-7
4. Then 45min/100°C/SP2 (no MC)
5. Add 50g butter
6. 1 min/SP 1-7
红豆馅
1. 300可红豆隔夜浸泡水, 水倒掉
2. 红豆, 600克水， 30分钟/100度/速度2
3. 加入150克糖, 40克麦芽糖和60克油，1分钟/速度 1-7
4. 45分钟/100度/速度2 （无量杯）
5. 加入50克黄油
6. 1分钟//速度 1-7
Red Bean Paste non-TM version: -
1. Soak 300g red bean overnight, drained.
2. Red bean boil with water 900g, cook till red bean is soft
3. Drain excess liquid
4. Add red bean, 150g sugar, 40g malt and 60g oil into blender and blend well
5. Pour out and stir fry in non-stick frying pan
6. When almost ready, add butter and mix well
The paste yields about 800g of paste.
Pancake dough TM version: -
1. Pour 100g water into jug, 5min/80°C/SP1
2. Pour out into a different container
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3. Add plain flour, glutinous rice flour, salt and sugar - no MC, 1min/SP3, add hot water than add room temperature water (*note: video subtitle has mistake, my apologies)
4. 1min/knead
5. Add oil - 1min/knead
5. Proof 15 min
Pancake dough version: -
1. Boil 100g water, set aside
2. Pour plain flour, glutinous rice flour, salt and sugar. Stir with chopstick. Then gradually add hot water. Mix well and add room temperature water. Knead.
4. Pour hot water
3. Add 150g plain flour, 50g glutinous rice flour, 30g sugar and pinch of salt
4. 1min/SP3 (no MC), slowly add in the heated water
5. Then add another 30g room temperature water
6. 1min/knead
7. Add1 tbsp oil
8. Repeat, 1min/knead
9. Tug the dough into ball and proof at least 15min
10. Then split dough into 3 portions, each wrap 70g red bean paste and rest at least another 30min. (I find that the dough gets better and easier to roll out if it is kept in fridge overnight, this is one dessert where you can make in advance and pan fry when gusts has finished dinner. Great for CNY early prep)
11. Rub the outer dough with a little bit of water and roll in sesame seeds
12. Roll out flat and pan fry
锅饼食谱: -
1. 倒100克水， 5分钟/80度/速度1
2. 把水倒入另一个容器
3. 加150克中筋面粉，50克糯米粉，30克糖和少许盐
4. 1分钟/速度3 (无量杯)， 慢慢加入项目2的水
5. 再加30克常温水
6. 1分钟/揉面模式
7. 加入1汤匙油
8. 再1分钟/揉面模式
9. 把面团揉成球， 醒面15分钟
10. 面团分成三份，每份面团包70克红豆馅， 再醒面最少30分钟。
11. 面团表皮擦一点水， 然后再沾芝麻
12. 面团压平, 慢慢把面团擀开， 越薄越好，下锅煎至金黄色。
经过反复的实验，我发现面团裹红豆馅后，放入冰箱隔夜更好擀开。而且这样的面团在冰箱都完好。我觉得在宴请或新年期间， 可预先做好。客人来了之后，我们可以轻松擀开面团再下锅煎
Pancake dough non-TM version: -
1. Mix 150g plain flour, 50g glutinous rice flour, 30g sugar and pinch of salt in mixing bowl
2. Add hot (not boiling) water into mixing bowl and stir with chopstick or whisk.
3. Then add 30g room temperature water, knead dough with hand
4. Then add oil to dough after about 5 min of kneading
5. Knead further for 5 min
6. Proof at least 15min
7. Then split dough into 3 portions, each wrap 70g red bean paste and rest at least another 30min. (I find that the dough gets better and easier to roll out if it is kept in fridge overnight, this is one dessert where you can make in advance and pan fry when gusts has finished dinner. Great for CNY early prep)
8. Rub the outer dough with a little bit of water and roll in sesame seeds
9. Roll out flat and pan fry