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Return To Shop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，可这比例很多圪塔很稠，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
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RM6.50 – RM7.50
Traditional Fried Mee Hoon Kueh 煎面粉糕
Course: Dessert, SidesCuisine: ChineseServings
5
piecesPrep time
40
minutesCooking time
15
minutesDoes this traditional fried mee hoon kueh (Chinese pancake) trigger your childhood memories?
Ingredients
- 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)
Instructions
- Preparations
- Mix all Ingredients A well, rest for 30 minutes
- Steps
- Add some oil to the pan and apply well
- 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
- Flip the batter with it solidifies, press the batter a couple of times with a spatula, continue frying briefly
- Flip the batter again, fry until it turns golden brown, plate it
- Repeat the steps above to finish the rest of the batter, it’s done!
Recipe Video
Notes
- The batter will be easier to be spread evenly when the pan is mildly heated
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