蛋餅食譜(非古早味)Taiwanese Dan Bing (Egg Pancake) Recipe




蛋餅是台灣最受歡迎的早餐料理之一,不論中西式早餐店幾乎都有在賣。然而,一般人在家自製的蛋餅通常是餅皮較厚、粉粉水水的所謂古早味蛋餅,不像台灣早餐店賣的蛋餅的皮那麼薄。可惜的是,早餐店賣的蛋餅通常是使用現成的餅皮製作,口感比較容易偏向軟爛。因此,這邊就教大家如何在家製作手工蛋餅皮,自製皮薄、Q 彈、酥香的鮪魚手工蛋餅(附影片)。

Let's learn how to make one of Taiwan's most popular breakfast dishes --- tuna Dan Bing, which is tuna and egg pancake wrap, to its perfection. Here are the detailed instructions.

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材 料(Ingredients):

(可做成一份鮪魚蛋餅與四張多餘的餅皮)(For a Portion of Pancake Wrap and 4 Extra Doughs)

鮪魚手工蛋餅食材一覽。圖片來源:cooking23s.blogspot.com

步 驟(Steps):

(1)

將製作餅皮的中筋麵粉與鹽放入鋼盆,稍微攪拌,倒入 95°C 以上的滾燙熱水,用木匙或筷子持續攪拌至麵粉成雪片狀,再倒入冷水輕輕拌勻,手揉成團。蓋上蓋子置於室溫下(鬆弛)至少三十分鐘。

Mix up all of the ingredients for pastry in a pan. Mix the boiling water with flour before mixing in cold water. Slightly knead them into a manageable dough. Lid on. Leave the dough at room temperature for at least 30 minutes.

先用滾燙的熱水把麵粉攪拌成雪片狀。圖片來源:cooking23s.blogspot.com

揉好的麵團。圖片來源:cooking23s.blogspot.com

(2)

將製作內餡的鮪魚(瀝乾)、洋蔥(切丁)、黑胡椒混勻備用。

Mix up the drained canned tuna, diced onion, and black pepper in a bowl to make the tuna filling.

混勻的鮪魚蛋餅內餡。圖片來源:cooking23s.blogspot.com

(3)

用筷子打蛋,打散即可,加入鹽巴拌勻備用。

Whisk the egg with chopsticks or a fork in a bowl. Mix in the salt.

打好的蛋液。圖片來源:cooking23s.blogspot.com

(4)

在揉麵檯上抹些食用油,把麵團分成五等份,依序用手慢慢壓平成薄片。

Spread some cooking oil on your kneading surface. Divide the dough into 5 equal pieces. Press the doughs slowly one by one until they are thin and flat.

壓好的餅皮麵團。圖片來源:cooking23s.blogspot.com

(5)

平底鍋入油(若是不鏽鋼鍋,需要先熱鍋熱油;若是不沾鍋,不用熱鍋,放一點點油抹勻後直接煎即可),放入一片已壓好的餅皮麵團,以中火煎,在還沒燒焦前翻面,兩面皆煎熟後鏟起備用。

Add a fair amount of cooking oil to a hot pan. Spread the oil evenly. Stir-fry both sides of a pressed dough over medium heat. Remove the stir-fried pastry from the pan before it gets burned.

煎好的餅皮。圖片來源:cooking23s.blogspot.com

(6)

蛋液入熱鍋,馬上蓋上煎好的餅皮,等蛋煎熟後翻面,關火,放入鮪魚內餡,捲起即可切塊食用。

Pour the beaten egg into the pan. Cover the beaten egg with the stir-fried pastry right afterwards. Flip the egg pancake over after the egg is cooked. Turn off the heat. Put the tuna filling on the egg pancake and roll it up. Divide the wrap into 4 to 5 equal pieces. Then, voila, it's done.

倒入蛋液後,馬上把餅皮蓋上。圖片來源:cooking23s.blogspot.com

煎好、切好的鮪魚手工蛋餅。圖片來源:cooking23s.blogspot.com




說 明(Footnotes):

(1)

揉麵團時用油防沾,煎出的餅皮軟硬度比較適中,如果用粉防沾,煎出的餅皮容易過硬。

The pastry tends to be too hard if you sprinkle some flour instead of spreading oil on the kneading surface.

(2)

由於麵團過小會不容易揉,因此多做了四份餅皮的量。多餘的餅皮麵團可抹油放烘焙紙上防沾,可冷凍保存一個月左右。要使用時可不必退冰解凍直接煎製。

The extra dough pieces can be put between baking papers and reserved in a freezer for about 1 month.

(3)

此餅皮麵團為半燙麵餅皮,彈性極佳,而且因為揉的時候用油防沾,所以用手推平比用揉麵棍來得好操作。皮壓得越薄,吃起來越酥脆美味。

The thinner the dough, the better the texture.

(4)

為了避免餅皮過硬,煎的時候,油要夠多,也不能煎太久。

While stir-frying, there should be enough cooking oil in the pan to prevent the pastry from being too hard. And the pancake can not stay in the hot pan for too long.



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