Homemade Chewy Peking Duck Pancakes ???? | Aunty Mary Cooks ????
Homemade Chewy Peking Duck Pancakes by Aunty Mary Cooks. These Chinese pancakes are easy to make at home. These pancakes are a must in many popular Chinese wraps like Peking duck, crispy aromatic and chicken dishes. Aunty Mary shows how you can make this chewy pancakes for duck wrap at home.
This pancake makes very good teriyaki chicken rolls.
Ingredients
4 C flour
1 tsp salt
2 tsp oil
1/2 C hot water
1 C room temperature water
1/4 C extra flour to use when kneading the dough
Note : This recipe makes 12-16 pieces depending on the size you prefer.
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Airfried Peking Style Duck Pancakes in Philips AirFryer XXL HD9651/91 - Crispy skin
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Airfried in Philips AirFryer XXL HD9651/91
Airfried at 180°C for 15 minutes.
This was done in the Philips Airfyrer XXL Avance Collection model in black. HD9651/91.
Product: Philips Airfryer XXL
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Mandarin Pancakes for Moo Shu Pork or Peking Duck | Kenji's Cooking Show
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I'm loosely following the recipe from my book, The Wok. Here's the recipe:
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.
Crispy Duck Pancakes with Hoisin Sauce Recipe
Simple hoisin duck recipe, made with crispy skin duck breast and hoisin sauce. Served with Chinese pancake, shredded cucumber, and spring onions. Learn how to make delicious hoisin duck wrap with our simple tips and trick!
Full Printable Recipe ▶
Ingredients
▢2 Duck Breast About 150g/5.3oz each breast ( Boneless, skin-on )
▢1 tsp Salt Sea salt or regular salt
▢½ tsp Black pepper Freshly ground
Hoisin Sauce
▢2 tbsp Hoisin sauce Or sweet bean sauce
▢1 tbsp Honey or sugar
▢1 tbsp Light soy sauce
▢1 tsp Dark soy sauce
▢1 tsp Sesame oil
▢1 tsp Ginger Finely grated
▢2 tsp Garlic Finely grated
To Serve
▢Chinese Pancakes Or plain rice
▢Spring Onion Shredded
▢Cucumber Cut into matchsticks
Instructions
Remove excess fat from the duck breast, pat dry with paper towel. Score the skin lightly and season both sides with salt and pepper. Preheat the oven into 200°C ( 400°F/ Gas 6 ).
Place the duck skin-side down on the pan, then turn on the heat into low-medium and let the fat renders out.
Place the duck breast skin-side down on the baking tray, bake in the preheated oven for 6-10 minutes
Remove the breast from the tray/pan. Let it sit for 6-8 minutes and slice with sharp knife into thin/medium slices.
To make hoisin sauce
Heat the small saucepan into low heat, add sesame oil and follow with the garlic and stir for few seconds, then add the ginger stir for few seconds.
Add hoisin sauce, honey, dark soy sauce and light soy sauce. Simmer and reduce the sauce until the sauce become thick.
How to serve
To serve with Chinese pancakes, spread hoisin sauce over the pancake place the duck slices, spring onions, and cucumber strips. then wrap it into a roll.
#duckpancakes #chineserecipes #duckrecipes
Chinese Peking Duck Pancake (Chinese Style Cooking Recipe)
Chinese Peking Duck Pancake (Chinese Style Cooking Recipe)
Welcome to Xiao's Kitchen. My name is Xiao Wei, ever since my Mother taught me how to cook at an early age, I have always had a strong passion for Cooking. My family still live in Inner Mongolia in the northern part of China, where I visit each year and pick-up new Asian/Chinese recipes.
Ingredients:
250g Plain Flour
120ml warm water
Half Cucumber
4 Spring Onions
4 Tbsp sweet bean sauce or plum sauce
Sliced Peking roast duck
Method:
1. Cut the cucumber and spring onions into 2 inch long threads.
2. Place flour in a mixing bowl, gradually stirring in the water with a fork or chopsticks.
3. Knead into a smooth dough, cover and leave to rest for an hour.
4. Boil 1 to 1.5 litre of water in the steamer – do not remove the steamer from heat.
5. On a dusted surface divide the dough into 12 equal sizes.
6. Roll each dough ball into about 1mm thin pancake and place in the steamer. Cover with lid and steam for 1 – 1½ minute.
7. Roll another one and then place on top of the one in the steamer, place the lid immediately and steam for 1 – 1½ minute
8. Repeat this process until all the pancakes are made. Steam for 5 – 8 minutes until cooked.
9. Remove from steamer onto a dish – cover to avoid drying out.
10. Spread 1 Tsp of sweet bean or plum sauce on the pancake, add the threaded spring onion, cucumber and sliced duck.
11. Serve while hot and enjoy
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CHINESE STEAMED PANCAKES - Peking Duck Pancakes - 春餅
How to make Chinese steamed Pancakes. Yum Yum!!....SUBSCRIBE so you never miss a new video:
These Steamed Pancakes (春餅) were made to be served with my Peking Duck. To Celebrate Chinese new Year, the Year of the Snake, 2013.
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You will Need
2 Cups of Plain/ All purpose flour
1/2 a Teaspoon of Salt
1 Cup of Boiling Hot Water
A small amount of Cornflour
A small amount of Sesame Oil
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