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Monday, 23 January 2017

Shanghai Pancake With Pineapple Jam Filling 上海锅饼 [Tefal Expertise Fry Pan Review]





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. 




With the reinforced layer for extra non-stick, this Tefal Expertise Fry Pan guarantees an unparalleled non-stick performance. Thus, I have decided to try out this recipe using the leftover pineapple jam from my Chinese New Year pineapple tarts baking. I would like to test it out and see if I could get a crispy and nicely brown Shanghai Pancake. This was a challenge and YES! Tefal product never disappoint me. 



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:








  • Tefal Expertise Fry Pan 20cm 
  • Tefal Expertise Fry Pan 24cm 
  • Tefal Expertise Fry Pan 26cm 
  • Tefal Expertise Fry Pan 28cm (mine is this size)

  • 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: 材料

    (A)

    45g All Purpose Flour 面粉 45克

    15g Rice Flour 粘米粉 15克

    1/4 tsp Baking Powder 发粉 1/4小匙

    1 tsp Sugar 细砂糖 1小匙

    1/8 tsp Salt 盐 1/8 小匙

    (B)

    1 Egg 鸡蛋 1粒

    90g Water 水 90克

    ~~~~~~~~~~~~~~~~

    100g *Pineapple Jam (chilled) 凤梨馅 100克 ,也可以随意选用豆沙或莲蓉馅

    *Can be replaced with red bean paste or lotus bean paste.



    Cooking Oil 菜油适量


    If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you. 

    如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!



    Method: 步骤

    1. Roll out the pineapple jam as shown in the picture below.
    把凤梨馅压平,备用。



    2. Sift (A) into a bowl. Stir in (B), mix well and strain through a sieve.
    (A)过筛,加入(B)搅拌均匀,过筛。



    3. Use a kitchen towel, wipe the Tefal Expertise Fry Pan with some oil. 
    把不黏底的平底锅用厨房纸巾涂少许油。


    4. Heat the pan. 
    热锅。



    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. 
    倒入适量的面糊,稍微把锅摇动,形成薄圆形的锅饼皮。



    6. Once it is set, remove from pan and place the pineapple jam on the pancake.
    然后把锅饼皮放在盘上,放入馅料。




    7. Brush the sides with some batter, fold into half and seal. 
    对折,用少许面糊把边黏好。





    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.
    烧热适量的油,把锅饼煎至金黄色和香脆,取出沥油,切片,即可趁热享用。若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。

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    Some feedback from those who have tried this recipe:



    By Cleo Jinyan Liu













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