How To Make Peanut Pancake | Apam Balik 简易曼煎糕做法

Apam Balik is a street snack and very popular in Malaysia. My absolute favourite is filled with peanut and walnut butter, sugar and butter. Anyhow, you can add crushed and roasted peanuts, creamed corn instead or add whatever you like as a fillings. They are fluffy and cake-like, it's a quick breakfast and keeps you full longer even just eating one piece. 

(Makes 2-3 pieces)

Ingredients:

200g cake flour

1 tsp baking powder

1/4 tsp bicarbonate soda
2 tablespoons, 30g sugar
1 large free range egg
200g whole milk

Filling:
1 bag 200g Morrisons monkey nuts, raw
or (125g-150g blanched peanuts, roasted and warm)
1 tablespoon golden granulated sugar, optional
a pinch of sea salt  

Method:
1) In a bowl, add 200g cake flour, 1 tsp baking powder, 1/4 tsp baking soda, 30g granulated sugar, 1 large free range egg, and 200g milk. Mix all the ingredients until smooth batter and lump free.

2) Wait! Don't start cooking straight away. Cover tightly with lids or plastic wrap and ferment in the warm place for 30 minutes or place in the fridge overnight, so you wake up with batter ready and cook it whenever you want. It is actually supposed to develop much more flavour.

3)  This filling recipe is free of artificial preservatives, palm oil, no peanut oil or butter. You can reheat the blanched peanuts and the heat may cause the peanut into oil. Create your own delicious peanut butter with only three ingredients. Make your version as smooth or as crunchy as you prefer.

4) Place raw monkey nuts in a air-fryer tray, no preheated 150C , bake for 8 minutes. After done, rest for 1-2 minutes. Remove the peanut shells while warm, rub between your hands, that should knock the skins off. Place the warm peanuts into a food processor, add the sugar and salt, and blend until smooth or as crunchy as you prefer. If the nuts are not warm enough, take them to the oven and bake for 2 minutes. beware not too hot. Natural peanut butter can be stored at room temperature in the clean jar for about a month.

5) Heat a non-stick frying pan, over medium heat, no need to grease with oil. Scoop batter onto the pan. Swirl it to cover the base, then add a handful of sugar on it and cover with the lid for a few minutes, and spread homemade peanut or walnut butter and some butter, flip to the other side, fold into half, cut and serve warm, eat straight away!

Enjoy!

♥

Copyright © Josephine's Recipes. All rights reserved.

No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.

Recipe Source: Josephine's Recipes 

How to make Hot Cross Buns

Celebrate Easter by baking a batch of classic hot cross buns? Here's a step by step video guide on how to make soft and chewy hot cross buns, traditionally eaten on good Friday and Easter day in the united kingdom. Enjoy it warm, from the oven or toasted and spread with butter, incredible treats you'll want to taste too. don't forget to tag me on Instagram if you are trying my recipes and happy with the results too.

Ingredients:

150g cold milk

1 tsp dried yeast

15g granulated sugar

200g bread flour

1/4 tsp mixed spice powder

1/4 tsp cinnamon ground.

20g butter or 1 tablespoon vegetable oil

50-55g sultanas raisins

1-2 teaspoons granulated sugar or honey

To make the paste for the cross:

2 tablespoons water

2 tablespoons cake flour

to make the thick paste for the cross.

Spoon into a small piping bag. marked with a cross on the top.

Method:

1) In a large bowl, pour 150g cold milk, 1 tsp dried yeast, 15g granulated sugar, 200g bread flour, 1/4 tsp mixed spice powder and 1/4 tsp cinnamon ground.

2) Using a hard spatula, bring everything together. or just mix with your hand until a shaggy dough forms.

3) Add 20gbutter or 1 tablespoon vegetable oil, (it reaches hand temperature), a little at a time, knead and beat the dough until soft and smooth, about 10 minutes and form into a ball.

4) Add 50-55g sultanas to a bowl, soak the raisins in hot or warm water for a few minutes before using or until they plump up then straining out the fruit. Mix it with one or two teaspoons of honey or granulated sugar.

5) Press the dough into as wide as you can, and add raisins and combine together. Cover with cling film and allow to rise in a warm place for 1 hour until doubled in size or it can be left to cold rise overnight in the refrigerator instead.

6) Divide the dough into 6 pieces (about 75g per piece). Roll each piece into a smooth ball on a lightly floured work surface. Transfer the dough to the prepared pan. cover and rise again for 30 minutes.

7) In a small bowl, add 2 tablespoons water, 2 tablespoons cake flour to make the thick paste for the cross. Spoon into a small piping bag. marked with a cross on the top.

8) Bake in a non-preheated oven 150C for 20 mins on the lower shelf of the oven, until golden brown.

9) Lightly brush over the top of the warm buns with honey, syrup or apricot jam if you prefer.

Enjoy!

♥

Copyright © Josephine's Recipes. All rights reserved.

No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.

Recipe Source: Josephine's Recipes