Pandan Flavor Yellow Peach Pancake
1.
The ingredients are prepared and weighed; the pandan leaves are cut into small pieces and placed in a cooking cup, and pure milk is poured.
2.
Tighten the lid of the cooking cup, install the machine, and whipped into milk pandan juice, whipping for about 30 seconds.
3.
Use a fine colander to filter the squeezed milk pandan juice in stages, while gently pressing with a spoon, try to squeeze the milk pandan juice as cleanly as possible.
4.
Filter the milk pandan juice filtered in the previous step for a second time. After filtering, let it stand for use.
5.
Sift the cake flour and set aside.
6.
Cut the butter into small cubes and bite it twice in a microwave oven on high heat, each bite for 10 seconds, until the butter melts, and the bite time can be increased or decreased according to the actual situation.
7.
Take an egg and knock it open, pour it into a clean water-free basin, and whip into egg liquid with a hand-held egg whip.
8.
Pour in the melted butter and beat evenly.
9.
Pour in the sifted cake mix at one time and stir in a zigzag pattern.
10.
Mix the cake flour, pour in about one-third of the milk pandan juice, and continue to stir in a zigzag pattern.
11.
After mixing well, add the remaining half of the milk pandan juice and stir; finally add the remaining milk pandan juice and stir evenly.
12.
The stirred batter is sieved with a very fine sieve, while pressing the particles on the sieve with a silicone spatula.
13.
After filtering the batter, cover it with plastic wrap and let it stand for 20-30 minutes. If the weather is too hot, you can put it in the refrigerator.
14.
After the batter is set aside, cut a large piece of silicone oil paper and fold it in half. Fry the pancake skin and let it cool on top. The folded half is used as a cover to prevent the skin from drying out.
15.
Discharge the non-stick frying pan on the top of the ceramic stove and slowly heat it up on a small fire.
16.
Use the rice cooker's porridge spoon as the container for scooping the batter. It is just full of a spoonful. Every time you scoop it, you must stir the batter with a spoon and then scoop it and put it in the pan for frying.
17.
Hang the pan with your hands about 3 cm high above the non-stick pan. When it feels warm, you can move the pan away from the fire, quickly pour the batter in the middle, and shake the pan quickly to spread the batter quickly across the pan. .
18.
Wait for the pancake skin to solidify and bulge a little, then continue frying for a while, pick up the pan and shake it left and right a few times. When the pancake skin can be separated, you can move the pan away from the fire.
19.
Put the pancake skin on the silicone oil paper prepared before, cover with the other half of the silicone oil paper, repeat the frying step to fry all the batter, you can cover the pancake skin with plastic wrap or not, I made it Without the cover, take the pancake skin carefully after letting it cool.
20.
Open the lid of the canned yellow peach in syrup, and take out 2 half of the yellow peach flesh.
21.
Cut each half of the yellow peach meat vertically and cut into 4 small pieces.
22.
Add the chilled whipped cream and caster sugar, and use a cooking stick to whip until thick.
23.
Take a piece of pancake skin and place it on silicone oil paper (the side facing the pan is facing up when frying), use a silicone spatula to dig out a little whipped cream and place it on it.
24.
Put the sliced yellow peach on top, then scoop an appropriate amount of whipped cream to cover the yellow peach.
25.
Fold one side of the pancake skin and cover it on top of the filling, and fold the opposite side of the pancake skin, and cover it on the side just folded. Gently pull and tighten the two sides of the pancake skin that are folded in half.
26.
The remaining two sides are also folded, pulled closer, and adjusted to a square shape.
27.
Put it in a covered baking tray, cover it, and finish making the remaining pancakes one by one. Finally, put the covered baking tray into the refrigerator freezer for 30 minutes until the cream in the middle is solidified, and sift it with moisture-proof powdered sugar for decoration. You can also enjoy it without decoration.
Tips:
1. The butter does not need to be thawed and softened. Just cut into cubes and use the microwave oven to bite. Try to cut smaller and even bites to save time. The time of microwave oven bites is in the unit of 10 seconds or 10 seconds. The egg is not shelled and 1 egg is not shelled. There is no pandan. The leaves can be omitted, the frozen pandan leaves I used, the fresh color will be more tender and green.
3. The suncity 8-inch non-stick pan is used. It does not need to be greased, and the pancake skin does not need to be turned over for frying.
4. Every time you finish frying a piece of pancake skin, remove the non-stick pan from the fire source. After removing the pancake skin, if the pan is overheated, let it cool down and continue frying. When the batter is overheated, it will solidify. It's thicker.
5. Canned yellow peaches in syrup can be replaced with mango or other fresh fruits that are not easily oxidized.
6. Refrigerate for sufficient time before cutting. Soak a fruit knife in hot boiling water, or use a sharp bread serrated knife to quickly cut with a saw. It is easy to cut; sealed, refrigerated, and eaten as soon as possible.
