Jianbing
Servings: 8 jianbings
Tools you'll need:
- A frying pan (see equipment suggestions on blog page)
Jianbing has a golden crusty outside which, when torn apart, reveals springy flaky layers of pastry. Easy to make with very few ingredients, making a tasty snack or side dish.
INGREDIENTS LIST
- 500 g plain flour (all-purpose) (best alternatives: Asian flour or cake flour)
- 250 ml boiling water and 50ml cold water
- 1 tsp fine sea salt
- 1 medium egg
Oil paste
- 6 pieces spring onion (180g sliced)
- 80 g plain flour (all-purpose)
- 100 ml neutral-tasting oil (coconut, vegetable or sunflower oil)
Preparation
- Dough: Boil some water and into a large mixing bowl add the flour, salt and 250ml of boiling water. Stir the mixture with a fork then add the egg and the cold water incorporating the dry flour on the sides of the bowl, until a ball of dough forms. Leave for 15 minutes to rest in the bowl, covered with a kitchen cloth.
- Turn the dough out onto a floured surface and knead for 1-2 minutes until smooth (the dough will be slightly sticky). Brush with oil to prevent it from drying out, then cover and let rest for at least 30-60 minutes or chill overnight in the fridge for the best results.
- Oil paste: In a small saucepan, heat 100ml of oil. Slice the spring onions and place them in a heat-resistant bowl along with the flour. Once the oil is hot, carefully pour it over the onion and flour mixture (oil will sizzle a little), stir to form a thin paste.
- Roll dough: Divide the dough into 8 equal portions, roughly weighing 100g each. Place all but one piece back into the bowl and cover. On a lightly oiled surface, roll out the first portion into a thin rectangle.
- Spoon or brush an even layer of oil paste over the rectangle dough.
- Roll up the rectangle from the bottom to the top.
- Coil it right to left (snail-style) to form a circle, tucking the end securely in.
- Flatten gently with your palm and then roll each coil into a thin circle with the rolling pin.
- Repeat with the remaining dough portions.
- Cooking: Brush a non-stick pan with a little oil and place over a medium low heat. Lay one jianbing inside the pan, cover with a lid and cook for 3 minutes, or until the bottom is golden. Then flip it over, cover again and cook for another 2 minutes.
- Remove the lid and roughly push the sides of the jianbing with two spatulas to loosen the layers. Flipping once or twice until the pancake is crispy and a deep golden brown.
- Brush the pan with a new layer of oil and repeat with the remaining jianbang.
- Serve plain or with a dipping sauce.
