Gluten-Free Taiwan Wheel Pancakes
According to online information, Wheel Pancakes are one of Taiwan's traditional and authentic snacks, but there are similar treats in Japan known as "Imagawayaki." Although they share many similarities in their preparation and appearance, there are slight differences in the batter mixture.
When Mr Gary originally developed this recipe, he had no concept of "Wheel Pancakes." The inspiration for this recipe came from a 4-in-1 baking pan, and only later did he realize that Wheel Pancakes have a long history in Taiwan and Japan.
These snacks have become available in our local area but are not yet prevalent. You might occasionally find them in street stalls or night markets.
If you have tried the taste of traditional Wheel Pancakes, why not give the gluten-free version made with brown rice and buckwheat a try? You might be pleasantly surprised! 😚
Ingredients: (Makes 4-5 pieces)
Goglufree Brown Rice Bread Flour - 100g
Warm water - 150g (hot 50: cold 100g)
Yeast - 2g (Please prepare yourself.)
Sugar - 10g
Oil - 3g
Egg - 1
Friendly reminder:
If you want to make a larger quantity, double the ingredients in the recipe.
*If you are allergic to yeast, you can use baking powder as a substitute (1-3g - adjust according to your preference), but the texture might differ slightly.
Appliances:
You can purchase them on Shopee or Taobao:
Shopee: https://bit.ly/44U9im4 (4 in 1 burger pan)
Please note that these appliances are provided for your convenience, and our online store does not guarantee quality. Please make your own decision.
Tips:
If you use an electronic stove at home, remember to buy a baking tray that is compatible with electronic stove functions. If you use a gas stove, I suggest buying the following iron plate, as it will provide more even heat distribution, and the baking tray will last longer.
Shopee: https://bit.ly/3DxQoWh (Heat Conduction Plate)
Please note that these appliances are provided for your convenience, and our online store does not guarantee quality. Please make your own decision.
Step 1:
Pour all the ingredients into the bowl at once.
*If you like to accelerate the fermentation, you can try to ferment the yeast and bread flour separately.
Next, use an egg beater (or an electric one) to beat the batter until it becomes smooth.
Afterwards, cover the bowl with a lid and let the batter ferment for 15-20 minutes.
When the batter has doubled, stir it until it returns to a smooth state.
Before you start, please prepare the fillings you want to add in advance.
The baking pan actually does not "need" preheating and does not require greasing (as it's a non-stick pan). Then, put an appropriate amount of batter into the top cavity of the baking pan and spread it around the edges of the cavity (remember not to fill it too much, halfway is enough).
The baking pan can only make one at a time (one side for the filling, the other side for the "lid").
If you're a beginner, I suggest starting with one (the filling and lid must be done together), then proceed to make other flavors.
*Technical tip:
When spreading the batter in the pan, use the lowest heat setting and work quickly to spread the batter on the pan. Otherwise, the batter might quickly detach from the pan. If you're a beginner, remove the pan from the heat source, spread the batter, and then put it back on the heat to continue baking.
Once the edges of the pancake turn golden brown, you can carefully separate the pancake skin on one side and then do the same for the other.
Next, lift the pancake cover and place it on the other side with the filling. Then, tidy up the edges of the pancake.
Flip the wheel cake several times until both sides of the outer skin are golden brown. Then, it's ready to be served.
Using (Goglufree Brown Rice Bread Flour) to make the wheel cakes, the texture becomes very soft, and there's no need to worry about hardening after fermentation.
The best part about the wheel cakes is the versatility of fillings. You can use any ingredients kids like as the filling, and it will fit perfectly without discomfort. I believe it's a recipe that most kids won't reject.
*If you are allergic to yeast, you can use baking powder as a substitute (1-3g - adjust according to your preference), but the texture might differ slightly.
That's a great idea! After making the Wheel Pancake, you can refrigerate some of them. When you want to eat them, simply thaw them in advance, and then steam them to restore their soft and fluffy texture.
Place an order:
https://www.goglufree.com/collections/all