紅豆餅 Red Bean Pancake

Well, thanks to Wikipedia, I didn't know that this Taiwanese street snack is actually from Japan until now, when I'm writing a post about it. (It's called imagawayaki in Japan.)

It's made with different fillings for different flavors. Red bean flavor is usually a basic, classic one. Following there are custard, taro, peanut butter, cabbage, even cheese flavor. Custard is my favorite and I tried making it once. This time I'm making red bean flavor.

Oh, and I'm very satisfied with the batter. My husband loves it, too. And my baby boy, he happily swings when eating it.

因為要寫這篇食譜，我才從維基百科知道原來紅豆餅是來自日本，叫做今川燒。

紅豆餅有各式各樣的口味，紅豆當然是最基本的啦，奶油通常是我的最愛，高麗菜也不錯，還有芋頭、花生、起司口味等等。之前做過一次奶油的，這次來做紅豆的。

這個麵糊的配方相當好吃唷，我很滿意，老公也喜歡，兒子吃的時候還會開心的左右搖擺呢

Red Bean Pancake (8-10 pc.)

BATTER

Adapted from recipe.ytower.com.tw (Mandarin)

Ingredients:

• eggs 2
• sugar 30 g
• salt 2 g
• milk 100 g
• water 100 g
• vanilla extract 6 g
• all-purpose flour 180 g + cornstarch 20 g (or all-purpose 40g + cake flour 160 g)
• baking powder 3 g
• vegetable oil 27 g

Direction:

Mix everything together and let it sit for 1 hr before use.

RED BEAN PASTE

Ingredients:

• red bean 200 g
• water 400 g
• sugar 2 tablespoon
• brown sugar 2 tablespoon
• butter 2 tablespoon
• salt 1/4 teaspoon

Directions:

1. Soak the red beans overnight.
2. Bring the red bean and water to a boil, reduce the heat and simmer until beans are soft. Remove from stovetop.
3. Add sugars and stir to mix well. Return to heat and bring to a boil, reduce the heat to medium, stir occasionally.
4. When the mixture starts to thicken, reduce the heat to medium-low, stir occasionally.
5. Add butter, mix until well combined.
6. When the mixture thickens to a paste, remove from heat.
7. Stir in salt. Salt well bring out the sweet flavor better.

TO MAKE THE PANCAKE

1. Place a muffin pan on stovetop. Preheat on medium to medium-low.
2. When the pan is preheated, pour 1 or 1 1/2 tablespoons of batter into the pan. (Depends on how thick you like your pancake.) I make 2 pancakes at a time, so I use 4 cups of the pan. (If your pan is not non-stick, lightly grease it before pouring batter in.)
3. When the pancake starts to bubble, use the end of a chopstick to "spread" the batter out a little, create a short "wall" around.
4. Put some red bean paste onto 2 of the pancakes. Fork the other 2 pancakes up and flip to cover the pancakes with fillings.
5. Wait for 1-2 minutes, and turn the pancakes to its side. Cook for a few seconds. Roll for even cooking.

紅豆餅（8-10個）

餅皮麵糊

食譜修改自楊桃文化

材料：

• 雞蛋 2 個
• 糖 30 克
• 鹽 2 克
• 牛奶 100 g
• 水 100 g
• 香草精 6 克
• 中筋麵粉 180 克＋玉米粉 20 克（或中筋麵粉 40 克＋低筋麵粉 160 克）
• 無鋁泡打粉 3 克
• 植物油 27 克

做法：

所有材料混合均勻，靜置一小時之後再使用。

紅豆餡

材料：

• 紅豆 200 克
• 水 400 cc
• 糖 2 大匙
• 黑糖 2 大匙
• 無鹽奶油 2 大匙
• 鹽 1/4 小匙

做法：

1. 前一晚將紅豆泡水過夜。
2. 將紅豆連同水一起煮開，轉小火慢煮到熟透。（我用電鍋外鍋一杯水，共煮兩次）
3. 加入兩種糖混合均勻，放回爐子上加熱到滾，轉為中火，時不時攪拌。
4. 紅豆湯愈來愈濃稠的時候，將火轉為中小火，持續攪拌。
5. 加入奶油，拌勻。
6. 紅豆愈來愈濃稠變成泥餡狀時，關火、離火。
7. 加入鹽拌勻，鹽可以帶出紅豆的香甜。

紅豆餅的製作

1. 將馬芬烤盤放在爐子上中火～中小火預熱。
2. 烤盤預熱完成之後（可以用手甩幾滴水下去，水珠會跳舞就是預熱好了），在烤盤洞中倒入1-1.5大匙的麵糊（取決於想要多厚的紅豆餅）。我一次做兩個紅豆餅，就用四個洞。
3. 當麵糊開始起泡時，用一根筷子的後端畫圓、將麵糊微微展開，做出一點麵糊壁。
4. 在其中兩團麵糊上放上適量餡料，用叉子將另外兩團麵糊叉起、翻面覆蓋在餡料上。
5. 1-2分鐘之後將紅豆餅翻轉立起，煎烤側面幾秒鐘。

Left: made with 1 tablespoon of batter each side. Right: 1 1/2 tablespoon of batter.
左邊是每次用1大匙麵糊的厚度，右邊是 1.5大匙。

The rest red bean paste can be frozen for later use.
用不完的紅豆餡可以冷凍起來。

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