Chinese Pancake
Chinese Pancake
Ingredients
- 1 egg
- 300 grams all-purpose flour
- 5 grams yeast powder
- 150 grams milk, unexpired
- 1 teaspoon sugar
- as needed edible oil
- 250 ml water
Instructions
- 1
In a large bowl, crack one egg into 300 grams of all-purpose flour.
⏱️ 1 min
- 2
Add 1 teaspoon of sugar and 5 grams of yeast powder to the bowl.
⏱️ 1 min
- 3
Pour in 150 grams of unexpired milk.
⏱️ 1 min
- 4
Mix all the ingredients well with chopsticks until combined into a shaggy dough.
⏱️ 3 min
- 5
Knead the mixture into a smooth dough. This may take several minutes.
⏱️ 5 min
- 6
Let the dough rest in the bowl, covered, for 30 minutes to allow it to rise slightly.
⏱️ 30 min
- 7
After resting, transfer the dough to a clean surface and cut it into 6 equal parts using a dough scraper or knife.
⏱️ 2 min
- 8
Take one part of the dough and roll it out with a rolling pin into a thin, rectangular shape.
⏱️ 2 min
- 9
Spread edible oil evenly over the entire surface of the rolled-out dough.
⏱️ 1 min
- 10
Fold the oiled dough into fifths lengthwise.
⏱️ 1 min
- 11
Cut the folded dough in half lengthwise.
⏱️ 1 min
- 12
Stack the two halves together.
- 13
Gently roll up the stacked dough from one end to form a spiral shape.
⏱️ 1 min
- 14
Brutally press each spiral-shaped dough flat with your hand to form a round pancake. Repeat steps 8-14 for the remaining dough portions.
⏱️ 5 min
- 15
Cover the flattened pancakes with a plastic bag and let them rest for 10 minutes.
⏱️ 10 min
- 16
Place the rested pancakes in a pan over low heat. Fry on both sides until they are golden brown.
⏱️ 8 min
- 17
Add 250 ml of water to the pan.
⏱️ 1 min
- 18
Cover the pan with a lid and simmer for 5 minutes.
⏱️ 5 min
- 19
The pancakes are now done and ready to serve.
Kitchen Tools
Nutrition Facts (per serving)
Chinese Pancake
- 1 egg
- 300 grams all-purpose flour
- 5 grams yeast powder
- 150 grams milk, unexpired
- 1 teaspoon sugar
- as needed edible oil
- 250 ml water
Instructions
- 1
In a large bowl, crack one egg into 300 grams of all-purpose flour.
⏱️ 1 min - 2
Add 1 teaspoon of sugar and 5 grams of yeast powder to the bowl.
⏱️ 1 min - 3
Pour in 150 grams of unexpired milk.
⏱️ 1 min - 4
Mix all the ingredients well with chopsticks until combined into a shaggy dough.
⏱️ 3 min - 5
Knead the mixture into a smooth dough. This may take several minutes.
⏱️ 5 min - 6
Let the dough rest in the bowl, covered, for 30 minutes to allow it to rise slightly.
⏱️ 30 min - 7
After resting, transfer the dough to a clean surface and cut it into 6 equal parts using a dough scraper or knife.
⏱️ 2 min - 8
Take one part of the dough and roll it out with a rolling pin into a thin, rectangular shape.
⏱️ 2 min - 9
Spread edible oil evenly over the entire surface of the rolled-out dough.
⏱️ 1 min - 10
Fold the oiled dough into fifths lengthwise.
⏱️ 1 min - 11
Cut the folded dough in half lengthwise.
⏱️ 1 min - 12
Stack the two halves together.
- 13
Gently roll up the stacked dough from one end to form a spiral shape.
⏱️ 1 min - 14
Brutally press each spiral-shaped dough flat with your hand to form a round pancake. Repeat steps 8-14 for the remaining dough portions.
⏱️ 5 min - 15
Cover the flattened pancakes with a plastic bag and let them rest for 10 minutes.
⏱️ 10 min - 16
Place the rested pancakes in a pan over low heat. Fry on both sides until they are golden brown.
⏱️ 8 min - 17
Add 250 ml of water to the pan.
⏱️ 1 min - 18
Cover the pan with a lid and simmer for 5 minutes.
⏱️ 5 min - 19
The pancakes are now done and ready to serve.