面糊
普通面粉200克
小苏打½茶匙
糖50克
速溶酵母¾茶匙
水180毫升
鸡蛋2粒
玉米油2汤匙
馅料
花生碎120克
粗糖100克
玉米酱100克
白兰他1汤匙
做法
1.将所有面糊材料混合搅拌均匀，放在在冰箱中发酵约2小时或隔夜。
2.取一小碗，把花生碎和糖混合均匀，备用。
3.在不粘锅上抹一层薄薄的油，倒入适量的面糊，把不粘锅稍微倾斜，让面糊顺利摊开，再撒上适
量花生碎。
4.把锅盖盖上转小火，继续慢慢烘烤面糊。开盖后，再撒上一层花生碎，加入一些白兰他和玉米
酱，加盖继续烘烤多1-2分钟。
5.从不粘锅取出曼煎糕，对折后切块，趁热享用。
Batter Ingredients
200g Plain Flour
½ tsp Baking Soda
50g Sugar
¾ tsp Instant Yeast
180ml Water
2pcs Eggs
2 tbsp Corn Oil
Topping
120g Crushed Peanut
100g Coarse Sugar
100g Creamed Corn
1 tbsp Planta/margarine
Method
1. Mix everything for batter ingredients in a big bowl, and beat
using a whisk to mix it well. Let the batter ferment for about 2
hours or overnight in the fridge. The batter should be bubbling
and light before using.
2.In a small bowl, mix peanut and sugar for topping, set aside.
3.In a non-stick pan, lightly brush with some oil. Scoop a few
ladle of the batter over and make a rotation tilting action to
let batter coat on the side. Sprinkle a layer of peanut sugar
mixture.
4.Then cover with a lid over low fire, allow the batter to cook
through slowly. When open lid,sprinkle another layer of peanut.
Drop a few small dollop of margarine and cream corn. Cover
another 1-2 minutes then its done.
5.Release the apam balik from pan, fold it to a half moon shape and cut it into pieces to serve.
