#曼煎糕 #脆皮曼煎糕 #CrispyManchangKuih #CrispyPeanutPancake #CrispyApamBalik

»终于脆了。记得记得要小火，抹得很薄很薄哦。
»我的锅底是大约7英寸= 18cm。
»剩余面糊可盖保鲜膜放冰箱隔夜发酵，煎前轻盈搅拌面糊，成品更脆。
»Finally crispy, rmb must use low heat, spread till really really thin.
»My frying pan bottom diameter is about 7inch=18cm
»wrap leftover batter with plastic wrap store in fridge proof overnight, gently stir batter before frying, result even crispier

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最近看到好多人做，妈妈也让我尝试做。这马来西亚传统甜点有好多名字，曼煎糕/Manchang Kuih/Peanut Pancake/Apam Balik Kacang, Ban Chien Kiuh。 研究尝试了很多食谱，终于找到怎么让他保持脆久些。不只是食谱重要，连煎的方式也很关键。我甚至去参考了路边摊卖家的影片，“偷师偷师”看他们煎的方式。果然有效，成品蛮满意的，脆到掉渣了。加上里面自烤的新鲜花生香味和奶油玉米，童年的味道又回来了。

Recently, saw a lot of people doing it, and my mother asked me to try it. This traditional Malaysian dessert has a lot of names, 曼煎糕/ Manchang Kuih/ Peanut Pancake/ Apam Balik Kacang/ Ban Chien Kiuh. Research and tried many recipes, and finally found how to keep them crispy for longer time. Not only is the recipe important, but the frying method is also critical. I even went to see the videos of sellers from roadside stalls, "Stealing their skill" haha, to see how they cook. Sure enough, the finished product is quite satisfactory, and it's crispy till crumbs drop all over. With the smell of freshly roasted peanuts and creamy corn, the nostalgic taste of childhood is back.

好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.

♦食谱 =10个曼煎糕=
146克 中筋面粉
74克 水磨粘米粉
50克 细纱糖
3克 速溶酵母
3克 苏打粉
1克 盐
102克 鸡蛋（2小）
300毫升 水

=馅料=
200克 花生
100克白糖
56克 有盐牛油
425克 奶油玉米罐装

♦Recipe
=10pcs Manchang Kuih=
146g All Purpose Flour
74g Rice Flour
50g Castor Sugar
3g Instant Dry Yeast
3g Baking Soda
1g Salt
102g Eggs (2small)
300ml Water

=Fillings=
200g Peanuts
100g White Sugar
56g Salted Butter
425g Cream Corn Can

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