Chinese Fried Pancake (Jian Bing)
Source of Recipe
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List of Ingredients
3-1/2 cups all purpose flour
1-1/4 cups water
3 green onions, finely chopped
1/4 to 1/2 cup cooking oil
Salt, to taste
Recipe
Boil 1 cup of water; Add 1/4 cup of cold water to the boiled water.
Put 3 cups of flour into a large bowl; Slowly pour approximately 1 cup
of the
hot water into the flour and stir the bowl while you pour.
Knead until all of the flour in the bowl has joined the dough; (It may
seem
like there is too little water at first, but be patient; The dough will
be kind
of hot when kneading; When you are done, your dough should not be
sticky and
should look grayish).
Cover the ball of dough with 2 layers of moist paper towels; Leave
covered
for at least 1 hour; after an hour or so, the dough should have
transformed from
gray to white; (You can use the wait-time to prepare the next step).
Have your chopped onions and cooking oil ready in small bowls; Make
sure your
rolling pin and rolling board are floured; The steps to follow will
need to
be repeated until all of the ingredients are used up.
Make a ball of dough 6 to 10 ounces in volume; (6 ounces will give you
a
pancake the size of a CD and will allow you to o fry 2-3 of them at the
same
time;) Make sure you re-cover the bowl each time you remove some dough.
Use the roller to flatten the ball into a round circle 2-mm thick;
Sprinkle
salt (you decide how much) uniformly over the dough circle.
Use the roller to roll the salt crystals into the dough.
Brush a thin amount of cooking oil uniformly over the circle; Then
sprinkle 1
to 2 teaspoons of chopped onion uniformly over the circle; (Read the
next
step before applying the onions, so as to better understand how much
onions to
apply).
Roll the circle into a cylinder; (If you put too much onion, it won't
roll
well) Gently squeeze as much air out of the cylinder as you can; Pinch
the ends
so the onions wont fall out; (If the sides of your cylinder start
popping
holes, you made the circle too thin, but don't worry).
Roll the cylinder along the length and tuck the outer-end into the
roll; Your
creation should look like a snail shell and be shaped like a roller
skate
wheel.
Rest the wheel on its face and use your roller to flatten it into a
pancake,
around 4-5 mm thick; Don't be worried if onions start spilling out when
you
flatten.
Brush your frying pan with cooking oil and fry on low heat; Turn when
the
bottom is crispy; The final pancake should be crispy on the outside,
with a few
burn spots on the surface, and dense and chewy on the inside.
I recommend tasting the first one to decide if you want to add more
salt or
onion, or if you want to make the pancake thicker or thinner.
Yield: 9 to 12 pancakes.
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