How To make Chinese Pancakes
2 c All-purpose flour
3/4 c Very hot water (or more)
2 tb Sesame oil
PUT THE FLOUR into a large bowl. Stir the hot water gradually into the flour, mixing all the while with chopsticks or a fork until the water is fully incorporated. Add more water if the mixture seems dry. Remove the mixture from the bowl and knead it with your hands until smooth. This should take about 8 minutes. Put the dough back into the bowl, cover it with a clean, damp towel and let it rest for about 30 seconds. After the resting period, take the dough out of the bowl and knead it again for about 5 minutes, dusting with a little flour if it is sticky. Once the dough is smooth, form it into a roll about 18 inches long and 1 inch in diameter. Take a knife and cut the roll into equal segments. There should be about 18. Roll each segment into a ball. Take two of the dough balls, dip one side of one ball into the sesame oil and place the oiled side on top of the other ball. Take a rolling pin, and roll the two together into a circle about 6 inches in diameter. It is important to roll double pancakes in this way because the resulting dough will remain moist inside and you will be able to roll them thinner but avoid the risk of overcooking them later. Heat a skillet or wok over a very low heat. Put the double pancake into the wok or pan and cook it until it has dried on one side. Flip it over and cook the other side. Remove from the pan, peel the pancakes apart and set them aside. Repeat this process until all the dough balls have been cooked. Steam the pancakes to reheat them, or you can wrap them tightly in a double sheet of foil and put them into a pan containing 1 inch of boiling water. KEN HOM PRODIGY GUEST CHEFS COOKBOOK
How To make Chinese Pancakes's Videos
Peking Duck Pancakes | Chun Bing (春饼) | Mandarin Pancakes
Peking duck pancakes (aka Mandarin pancakes, spring pancakes) can be easily made from scratch. You only need flour, hot water and a little oil for brushing.
???? Pancake Recipe:
???? Roast Peking Duck Recipe:
???? Music: A Familiar Face by
THE ULTIMATE CHINESE SCALLION PANCAKES!! | (4-INGREDIENTS) CONG YOU BING |蔥油餅
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Scallion Pancakes
(Makes 5)
200 grams all purpose flour
1/4 teaspoon salt, more for sprinkling
100 ml boiling water
20 ml room temperature water
5 - 6 teaspoons vegetable oil, more for frying
3 stalks scallion, chopped into small pieces
Dipping Sauce
2 tablespoons soy sauce
1 tablespoon rice/chiangking vinegar
2 tablespoons water
1/4 teaspoon garlic powder
#scallionpancakes #congyoubing #蔥油餅
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These Fluffy Pancakes Are AMAZING!
This is my second attempted at making fluffy pancakes. Please share your thoughts in the comments below, and subscribe for more.
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This is the MOST DELICIOUS I've ever eaten! No yeast No oven! Everyone can make this at home!
This is the MOST DELICIOUS I've ever eaten! No yeast No oven! Everyone can make this recipe at home!
Water 95ml
Salt 1.5g/0.25tsp
Flour 150g/1cup
Green onion 30g
A pinch of baking soda
Cheese 50g
Flour 1/4cup
Corn starch 1/4cup
Salted butter 20g
Oil for frying
清水 95毫升
盐1.5克(1/4茶勺)
面粉 150克(1大杯)
小葱 30克
小苏打 一小撮
奶酪丝 50克
面粉 1/4杯
玉米淀粉 1/4杯
有盐黄油 20克
油 适量
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How To Make Easy Peking Duck Pancakes...my go-to Chinese duck recipe | #AtHome | Marion's Kitchen
Traditionally, the process to make Chinese Peking duck is long – like, days long. So here's my quick Chinese duck recipe – my cheat's version. And my guide to making Peking duck pancakes from scratch.
In collaboration with MEATERmade #MEATERmade
And when it comes to meat perfection, this is the one piece of kit I can’t do without.
Check out MEATER to find out more about their products at and take 10% off using the code MARION10.
Get the written recipe here:
0:00 Introduction
0:50 Prepping the dough for Peking Duck pancake
2:18 Chinese five-spice salt mixture/rub for the duck breasts
4:51 Maltose glaze for the duck breasts
6:11 Cooking/rolling the pancakes
8:09 Cooking the duck breasts in the pan
9:59 Flip over the duck breasts
10:43 Apply glaze on duck and pop them into the oven grill
11:42 Remove duck from oven and slice
12:37 Assembling the Peking Duck Pancake spread
13:16 Tasting
13:56 End message
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Scallion Pancakes!
#shorts
2 C flour, 1 C boiling water, ¼ C toasted sesame oil, 1 C thinly sliced scallions - Dipping Sauce - 2 T soy sauce, 2 T chinese vinegar, 1 T finely sliced scallions, ½ t grated ginger, 2 t sugar