Shanghai Pancake is different from the normal crunchy pancake that is made from pastry skin. Comparatively, Shanghai Pancake is easier to prepare, no deep frying required. All you need is a trusty good quality fry pan to pan fry the pancake till golden brown, crispy on the outside, soft and sweet in the middle.
Recently, I have received a Tefal Expertise Fry Pan which is made with an extra thick Titanium hard base and top coat. It has a mineral reinforced layer for anti abrasion and it's innovated with three times the durability for 12 years of usage. The Expertise series cookwares are PFOA free and are made in France.
I have got this nicely pan fried Shanghai Pancake with the perfect texture that I wanted to achieve.
The Tefal Expertise Fry Pan comes in the following sizes:
I'm not selling the pan and I'm not earning any commission from this. If you are interested to find out more, feel free to visit Tefal Singapore Website for more details.
Ingredients: ??
(A)
45g All Purpose Flour ?? 45?
15g Rice Flour ??? 15?
1/4 tsp Baking Powder ?? 1/4??
1 tsp Sugar ??? 1??
1/8 tsp Salt ? 1/8 ??
(B)
1 Egg ?? 1?
90g Water ? 90?
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100g *Pineapple Jam (chilled) ??? 100? ,?????????????
*Can be replaced with red bean paste or lotus bean paste.
*Can be replaced with red bean paste or lotus bean paste.
Cooking Oil ????
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Method: ??
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Method: ??
1. Roll out the pineapple jam as shown in the picture below.
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2. Sift (A) into a bowl. Stir in (B), mix well and strain through a sieve.
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3. Use a kitchen towel, wipe the Tefal Expertise Fry Pan with some oil.
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4. Heat the pan.
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The signature Thermo-Spot has now comes with a new design that turns red completely once the pan is heated to the prefect temperature. It is now easier to see clearly the exact moment to start frying and searing. You may click here to see how does the Thermo-Spot works. It's pretty interesting and it helps a lot especially when I have to multitask cooking 2 dishes + baking at the same time (my 7yo can help me watch the Thermo-Spot :P ).
5. Pour some batter into the pan, swirl to form a thin pancake.
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6. Once it is set, remove from pan and place the pineapple jam on the pancake.
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7. Brush the sides with some batter, fold into half and seal.
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8. Heat oil in the pan, pan fry the pancake until golden brown on both sides. Dish out and drain the excess oil. Cut into pieces and serve right away.
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Some feedback from those who have tried this recipe:
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| By Cleo Jinyan Liu |
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