Roasted Coconut Paste Crispy Pancake Recipe
This pancake looks like a shell. It has a crispy skin outside and soft and juicy stuffing inside.
Ingredients
Dough 1 Ingredients
500g flour
1 egg
25g sugar
250g water
30g beef tallow
Dough 2 Ingredients
500g flour
150g white beef tallow
150g yellow beef tallow
Stuffing Ingredients
125g coconut paste
38g low-gluten flour
7g custard powder
25g cream
25g egg liquid
water
5g salt
10g chicken powder
15g sugar
5g sesame oil
Directions
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Tips
- Drop some water before wrapping with plastic wrap.
- Brush multiple layers of egg liquid to make the pancake is coated evenly.
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Steps
5 minutes | Mix well all dough 2 ingredient - mix flour, white beef tallow, yellow beef tallow. Set aside. |
5 minutes | For dough 1, pour flour into a circle. Add sugar, beef tallow, egg and water in the middle area. Stir until sugar melt. |
5 minutes | Stir in flour. Knead into dough until smooth and tender. |
25 minutes | Use a plastic wrap to cover the dough and let it rest for 20 minutes. |
5 minutes | Use dough 1 to wrap dough 2. |
5 minutes | Use a rolling pin to flatten the dough into a rectangle. |
15 minutes | Fold the flat dough skin 3 times. Then flatten it again. Repeat the process 3 times. |
60 minutes | Let it rest for 1 hour. Then flatten into pancake skin. |
5 minutes | Use the rolling pin to flatten and set aside. |
5 minutes | Add all stuffing ingredients into a bowl. |
5 minutes | Mix well to make it as the stuffing. |
5 minutes | Place the stuffing on the pancake skin. Brush with egg liquid. |
5 minutes | Place another pancake skin on the stuffing. |
5 minutes | Place the pancakes on a baking pan. Preheat the oven to 180 degrees. Roast until golden brown. Serve. |
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