apam balik (starter dough version) 面煎糕（面种法）

ingredients

poolish dough
100g cake flour, sifted
150ml lukewarm water
1/2 tsp instant dry yeast

batter
200g bread flour
1 tsp baking powder
1 egg
1/4 tsp alkaline/lye water
300ml water
30g sugar

filling
110g ground peanuts
80g light brown sugar
225g corn (or 1 can)
20g butter, softened

食材

面种
蛋糕粉 100克，过筛
温水 150毫升
即溶干酵母 1/2小匙

面糊
面包粉 200克
泡打粉 1小匙
鸡蛋 1颗
碱水 1/4小匙
水 300毫升
糖 30克

内陷
花生碎 110克
黄糖 80克
甜玉米颗粒 225克（约 1罐）
黄油 20克，软化

Directions/做法

– mix all poolish dough ingredients together. cover with cling wrap and proof for 1 hour. it will be very “holey” after proofing
面种食材混合，盖上保鲜膜发酵 1小时。发酵后的面种蓬松、类似蜂窝 ～ 很多小洞洞

– sift bread flour and baking powder together and mix all of batter ingredients into poolish dough. mix well and cover to proof for another hour
面包粉和泡打粉过筛，和其余面糊食材倒入面种。拌匀。再次盖上保鲜膜，发酵 1小时

– meantime, mix all filling ingredients together
面糊发酵当儿将内陷食材拌匀、待用

– heat a non-stick frying pan using medium heat. pour in a thin layer of batter and cover pan (preferably a glass cover that you can see through). turn to low heat. uncover once the top of the pancake has set and is cooked. remove pancake and spread with filling. fold into half or roll up ~ slice to enjoy
不粘锅以中火加热，铺上薄薄一层面糊，盖上锅盖儿（最好是玻璃或透明盖儿）。转小火。面皮表面一凝固成形后，从锅中取出。抹上一层内陷，折半或卷起切段享用

Personal notes/温馨小贴士:

– feel free to play around with the filling ingredients e.g. increasing peanuts. i used lesser peanuts as i wanted to use the entire can of corn
内陷食材可随意调整，例如花生碎可随个人口味儿增加。因想直接报销掉一整罐玉米，所以我将花生重量减少

– we like thick pancakes, so based on the thickness of our pancake, we could make about six 7.5 inch pancakes with this batter
咋们家喜欢厚些面皮。这食谱可做上 六个（有厚度的）7.5寸宽的面煎糕