Posted by: Jonjon | February 7, 2009

Pancake – Chinese Homemade Pancake 7/10

Pancake – Chinese Homemade Pancake家常饼 7/10
February 7 2009

• 250 g All-purpose flour
• 120 ml Boiling water
• 1 pc / 55 g Egg
• Salt
• 40 g Shortening, melted

1. In a large bowl, add the boiling water to the flour and begin stirring it in immediately. Add in egg and knead the warm dough until you have a smooth dough. Cover the dough and let it rest for 30 minutes.
2. Turn the rested dough out onto a floured surface. Cut the dough in half. I use one half for making spring onion pancake. Roll one dough out to form a log and cut into 9 equal pieces. Roll each piece into a thin round. Brush with melted shortening, sprinkle salt and fold up like a fan, and make a knot. Gently flatten knot and roll into a round, about ½ centimeter thick.
3. Heat up a shallow frying pan with a little oil. Pan-fry until golden brown on both sides.

I put my skillet on like 215 degrees, still took me around 3 minutes on each side to get it like dry, but it was never flakey on the inside. There was not much taste. I put chives in, and sprinkled some salt but later found that it wasn’t enough.
You should really wait for 10 minutes before you knead the dough otherwise it will be sticky.
In the end I had to add quite a bit of flour, perhaps 1/3 of a cup, so becareful next time on how much water you should add. The shortening didn’t do much…except making it worse for your health.


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