【傳統美食】冷糕 Chao Zhou style pancake
2023 年 02 月 06 日發佈
列印
冷糕係傳統小食，起源於潮州及福建一帶，隨住移民帶到港澳、台灣同大馬，仲發展出唔同嘅口味。冷糕以前喺香港都好流行，但係而家已經買少見少。其實冷糕嘅做法都好簡單，不如一齊試下自己整啦！
食材
（3-4人）
1小時內
食材
- 中筋麵粉 All purpose flour 130克/g
- 梳打粉 Baking Soda ½茶匙/tsp
- 速發乾酵母 Instant Dry Yeast ½茶匙/tsp
- 砂糖 Sugar 2湯匙/tbsp
- 雞蛋 Egg 1隻/pc
- 暖水 Warm water 160克/g
餡料
- 花生 Peanut 適量/Some
- 砂糖 Sugar 適量/Some
- 椰絲 Shredded coconut 適量/Some
- 白芝麻 White sesame 適量/Some
- 牛油 Butter 適量/Some
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1
將中筋麵粉、梳打粉、速發乾酵母、砂糖、雞蛋、暖水倒入大盆中拌勻 Mix well flour, baking soda, yeast, sugar, egg and water.
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2
用保鮮紙包好大盆，放置30分鐘或以上 Wrap the mixture with plastic wrap, rest for 30mins at least.
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3
敲碎花生 Smash peanuts.
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4
用白鑊烘乾白芝麻至微金黃 Heat up white sesame without oil in a pan until golden yellow.
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5
白芝麻烘乾後與餡料的花生碎、砂糖、椰絲拌勻備用 Mix white sesame with crushed peanuts, sugar, and shredded coconut.
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6
細火燒熱平底鑊，搽少少油，倒入發酵完成的麵糊 Pan fry the batter over low heat.
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7
蓋上鑊蓋直至看見麵糊有接近一半泡泡 Cover the pan and cook till bubbles appear over the pancake.
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8
打開蓋，塗上少許牛油 Remove the lid, add butter on the pancake.
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9
灑上餡料，蓋煮煎多2至3分鐘 Add fillings, cover again and cook for 2-3 mins.
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10
開蓋將餡餅對接壓平即可 Fold pancake into half, done.
