How to make Mandarin Pancakes
Mandarin Pancakes
425 g Plain Flour
A pinch of Sea Salt
300 ml Boiling Water
1 tsp Peanut Oil
Roasted Sesame Oil
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MANDARIN PANCAKES
These pancakes are one of the first things I ever remember cooking. I watched as my dad made a dough out of flour and boiling water (which results in dough that is as supple and easy to roll as Play-do), then helped him knead it into a smooth ball which we cut up into smaller balls that we lightly flattened out. The next step is the real trick. Rather than rolling out the pancakes one at a time, he brushed one pancake with a thin layer of oil before stacking another on top of it and rolling them out together. As the stacked disks of dough cooked in a hot, dry skillet, they started to puff and steam. Once they were blistered on both sides, my dad would take them out, then it was my job to peel the two pancakes apart—an easy task thanks to the oil and steam.
What you wind up with is two pancakes that are half as thin as the thinnest single pancake you can roll out.
If you want very thin, small pancakes, you can also use a pasta roller in place of a rolling pin to roll out the stacked dough balls (Make the dough balls about a third of the size recommended in the recipe, and don’t go thinner than setting 3 or 4 or the pancakes will become too delicate to peel apart!)
[IMAGES 161-174: STEP-BY-STEP MANDARIN PANCAKES]
YIELD:
12 large pancakes or up to 36 smaller pancakes
ACTIVE TIME:
15 minutes
TOTAL TIME:
45 minutes
Ingredients:
10 ounces (280g) all-purpose flour, plus more for dusting
3.5 ounces (100ml) boiling water
3.5 ounces (100ml) cold water
Vegetable or roasted sesame oil for brushing
1. Place flour in a medium bowl. Add the boiling water in a thin stream while stirring with chopsticks or a wooden spoon. It helps to have a friend stabilize the bowl while you do this, or to set the bowl in a heavy saucepan lined with a dish towel to keep it stable. Add the cold water in a thin stream, continuing to mix the whole time. Stir the mixture until it turns into a shaggy ball, then dump the ball out onto a lightly floured work surface.
2. Knead the dough with your hands until it forms a smooth ball, about 5 minutes. Cover the dough ball with a damp dish towel and let rest for at least 30 minutes and up to a couple hours.
3. Roll the dough into a long log, then cut it in half. Line up the two half-logs, then further split them to form 12 to 36 evenly-sized pieces. (12 pieces for approximate 8-inch pancakes, 16 pieces for approximate 7-inch pancakes, 20 pieces for approximate 6-inch pancakes, or 36 pieces for approximate 4-inch pancakes).
4. Working two pieces at a time, roll each piece into a smooth ball between your hands, then, using a rolling pin or wine bottle, gently roll them into circular disks about ¼-inch thick.
5. Brush the top of one disk with a thin, even layer of oil, then stack the second disk on top. Using a rolling pin, roll the stacked disks into a circle; The size of the circle depends on the number of balls you made (see step 3).
6. Preheat a cast iron, carbon steel, or non-stick skillet over medium heat, then add the rolled, stacked disk. Let cook on one side until blistered and browned in spots, about 1 minute. Flip and cook until second side is blistered and browned. Sometimes the pancakes will bubble up with steam as they cook, preventing the second side from making good contact with the pan. You can gently press down on them with a flat spatula if this happens.
7. Remove the cooked disks, then carefully peel them apart into two thin pancakes while still hot. Transfer to a plate and cover with a clean dish towel.
8. Repeat steps 4 through 7 for the remaining dough balls. Finished pancakes should be served immediately. To store leftovers, place the pancakes on a large squares of plastic wrap or aluminum foil, then roll them up like a jelly roll and refrigerate. Reheat covered in the microwave, or by briefly heating one at a time in a hot, dry skillet.
[1] These pancakes are known variously as chun bing, dan bing, or bao bing, depending on what they’re being served with or where you are.
How to Make Super Thin Chinese-Style Tortillas (Peking Duck Pancakes)
Peking duck pancakes are also called chun bing (春饼) in Chinese, which means spring pancakes. They are super thin Chinese-style tortillas. I first shared this recipe in my Vegan Chinese Cookbook.
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Extra-Flaky Chinese Scallion Pancakes Recipe [葱油饼]
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Scallion pancake is a pan-fried flatbread. So easy to make but very delicious. We usually eat this with plain porridge. It is a cheap Chinese food but so delicious. In This video, you will learn how to make a perfect scallion pancake which is multilayered and delicately flaky
???? RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
**LIST OF INGREDIENTS**
10 ounces [283 grams] of all-purpose flour
7 ounces [198 grams] of warm water
1 tsp of salt or to taste
2 tbsp of all-purpose flour
1 tsp of black pepper
1/4 cup of vegetable oil
Some green onion
**HOW TO MAKE SCALLION PANCAKES**
- Mix 10 ounces of all-purpose flour with 1 tsp of salt. Pour in 7 ounces of warm water in batches. In the same time use chopsticks stir it.
- knead it for 5-8 minutes or until it becomes a soft dough. Feel free to use some dry flour so it will be easier to handle.
- Put this in a bowl which is brushed with some oil in advance. Turn the dough over a few times inside the bowl until the surface is coated lightly with the oil. Cover it with a plastic film. It needs to touch the dough directly. Push out all the air. Because we are going to let this sit in the fridge overnight. If you have a little bubble of air in it, then there will be a spot with a layer of dry skin tomorrow. Be careful with that.
- Let’s make the flour-oil. In a small sauce bowl, add 1.5 tbsp of all-purpose flour, 1 tsp of black pepper. Heat up 1/4 cup of vegetable and pour it in. Mix it up carefully. This just a basic oil. If you want to be creative, you can add some chili flakes, Sichuan peppercorn, or cumin.
- Shape it into an even long piece. Cut it into 6 even pieces. Each one should be about 3 ounces.
- Roll each piece into a thin sheet. Try to get it into a rectangle shape. But doesn’t have to be so perfect.
- Brush the thin sheet with some flour oil and sprinkle some scallion on it.
- Roll it from one side like this. Then roll it into a cake shape.
- Use your rolling pin to roll the cake into a round sheet. Once you get it about 7-8 inches across. You can start to pan fry it.
- Put some oil in the pan, just a little bit to cover the bottom. Put your scallion pancake in and fry it on medium heat. 3-5 minutes on each side or until it is golden brown. Do it one by one and you are done.
**HOW TO SAVE IT**
- Wrap it with plastic film before frying and put it in a sealable bag. It will last 30 days in the freezer. Whenever you want to eat them again. Take it out, don’t need to defrost. Just directly pan fry it. Now I am going to show you how to do this.
Enjoy your meal! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!
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Easy Flaky Chinese Scallion Pancakes 葱油饼 - Happy Lunar New Year! ????Scallion Pancakes Recipe
Chinese Scallion Pancakes, named 葱油饼 in Chinese, are absolutely a dim sum favorite. They are often sold as street food in China. While at home, Scallion Pancakes are normally served as an appetiser, or side dish. I also love to eat this for breakfast. My version of Scallion Pancakes are super flaky and crispy on the outside, and chewy and soft on the inside. With a balance of salt and pepper flavor, they also make a wonderful snack!
I hope you can give this recipe a try! :)
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How to Cook Mandarin Pancakes - Chinese Mandarin Pancakes
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How to Cook Mandarin Pancakes - Chinese Mandarin Pancakes
Preparation and Cooking Time: Depend on your need.
Ingredients
1. 2 cups flour
2. 3/4 cup boiling water
3. 2 tablespoons sesame oil
Instruction
1. Place flour in a bowl. Add boiling water, stirring with chopsticks or a
fork until dough is evenly moistened.
2. On a lightly floured board, knead the dough until smooth and satiny, about 5 minutes. Cover and let rest for 30 minutes.
3. On a lightly floured board, roll dough into a cylinder; cut into 16 equal pieces.
4. Roll each piece into a ball, then flatten slightly into a pancake. Brush top of each pancake with a light coating of sesame oil.
5. Place 1 pancake on top of a second pancake, oiled sides together. With a
rolling pin, roll to make a circle 6 inches in diameter.
6. Stack and roll the remaining pairs of pancakes the same way. Cover with a damp cloth to prevent drying.
Cooking
1. Place a nonstick frying pan over until hot. Add 1 pair of pancakes
and cook, turning once, until lightly browned and bubbles appear on the surface, about 2 minutes on each side.
2. Remove from pan and separate into 2 pancakes while still hot. Stack cooked pancakes on a plate while cooking the remaining pairs of pancakes.
3. Serve pancakes hot. If making ahead, reheat pancakes in a microwave
oven or wrap in a clean dish towel and steam in a bamboo steamer for 5 minutes.
Source: e-cookbooks.net
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