傳統小食食譜|冷糕

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!

製作時間: 1小時內
份量人數: 3-4人

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
【餡料】砂糖 Sugar 適量/Some
【餡料】椰絲 Shredded coconut 適量/Some
【餡料】白芝麻 White sesame 適量/Some
【餡料】牛油 Butter 適量/Some

作法:
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.
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.
3 :

敲碎花生 Smash peanuts.
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.
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.
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.
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.
8 :

打開蓋,塗上少許牛油 Remove the lid, add butter on the pancake.
9 :

灑上餡料,蓋煮煎多2至3分鐘 Add fillings, cover again and cook for 2-3 mins.
10 :

開蓋將餡餅對接壓平即可 Fold pancake into half, done.

- 食譜來源 : https://cook1cook.com/recipe/53745
- 發掘更多美食 : https://cook1cook.com