Jianbing
Northern Chinese savory street-food crepe with mung bean batter, egg, fermented tofu, sweet bean paste, and a crispy cracker.
via youtube.com
Ingredients
- 430 g all-purpose flour
- 60 g millet flour
- 60 g mungbean flour
- 1 tsp five spice powder
- 1 tsp salt
- 520 g water
- 2 tbsp tianmianjiang sweet bean paste
- 2 tbsp sugar
- 1 tbsp red fermented tofu
- 1 g baking soda
- 5 g salt
- 10 g red fermented tofu
- 2 cooking oil
- ½ cup batter
- 2 eggs
- — black sesame seeds
- — cilantro
- — green onion
- ¾ tbsp chili sauce
- — lettuce
Equipment
- stand mixer
- pasta maker
- deep pan
- paper towels
- cast iron pan
- jianbing spreader
- jianbing scraper
Instructions
Batter
Whisk together 180 g all-purpose flour , 60 g millet flour (or fine cornmeal), 60 g mungbean flour , 1 tsp five spice powder , 1 tsp salt , and 420 g water . Make sure there are no clumps.
Sauce
Mix together 2 tbsp tianmianjiang sweet bean paste , 2 tbsp sugar , and 1 tbsp red fermented tofu to make the sauce.
Guobie (Crispy Fried Dough)
Mix 250 g all-purpose flour , 1 g baking soda , 5 g salt , 10 g red fermented tofu , and 100 g water in a stand mixer with the hook attachment on speed one. Let the dough rest for 20 minutes .
Because this is a dry dough, it'll still be a bit crumbly after mixing. Finish forming it into a log shape by hand.
Working a quarter of the dough at a time, roll it out into a vaguely rectangular shape, then pass through a pasta maker at the largest setting. Pass through again at the second smallest setting to get a long sheet.
Cut the sheets into roughly 3×8 inch rectangles (about 20 total).
Heat cooking oil in a deep pan to 190°C. Carefully lay in a guobie, and after about 2 seconds once bubbles form, flip to the other side. Fry for 45 seconds per side.
Drain on paper towels .
Make the Jianbing
Preheat a large flat cast iron pan to 80–100°C (lightly preheated, heat off). Raise the pan from the flame using a burner cover or rack.
Brush a gossamer-thin layer of cooking oil onto the pan.
Spoon ½ cup batter into the pan and spread back and forth with a jianbing spreader to make a cross shape, then swirl around. Turn the heat to medium high.
Crack 2 eggs on top and use the spreader to break them up and spread around. Sprinkle with black sesame seeds .
Cook for 5 minutes . Periodically move the pan around over the flame to cook evenly.
Once mostly cooked (visible bubbling underneath), sprinkle with cilantro or green onion .
Scrape along the sides with a jianbing scraper to separate from the pan, then flip.
Brush on the sauce and ¾ tbsp chili sauce if using. Crack a guobie lengthwise, stack it, and place in the center. Add lettuce and any other toppings around the guobie.
Crack the fillings with the scraper, fold the sides over, cut down the middle, and place one half on top of the other.
Serve wrapped in a paper bag or napkins.
View Cooklang Source
---
title: Jianbing
description: "Northern Chinese savory street-food crepe with mung bean batter, egg, fermented tofu, sweet bean paste, and a crispy cracker."
url: "https://www.youtube.com/watch?v=JGpuTEvgr-Y"
servings: 4
time: 45 minutes
tags: [chinese, breakfast, crepe, street-food]
cuisine: Chinese
difficulty: medium
---
> Jianbing making's a bit of a skill — slightly harder than a crepe, but easier than a French omelette. You probably won't get it on your first go, but after a couple runs you'll get the hang of it.
== Batter ==
Whisk together @all-purpose flour{180%g}, @millet flour{60%g} (or fine cornmeal), @mungbean flour{60%g}, @five spice powder{1%tsp}, @salt{1%tsp}, and @water{420%g}. Make sure there are no clumps.
== Sauce ==
Mix together @tianmianjiang sweet bean paste{2%tbsp}, @sugar{2%tbsp}, and @red fermented tofu{1%tbsp} to make the sauce.
== Guobie (Crispy Fried Dough) ==
Mix @all-purpose flour{250%g}, @baking soda{1%g}, @salt{5%g}, @red fermented tofu{10%g}, and @water{100%g} in a #stand mixer{} with the hook attachment on speed one. Let the dough rest for ~rest guobie{20%minutes}.
Because this is a dry dough, it'll still be a bit crumbly after mixing. Finish forming it into a log shape by hand.
Working a quarter of the dough at a time, roll it out into a vaguely rectangular shape, then pass through a #pasta maker{} at the largest setting. Pass through again at the second smallest setting to get a long sheet.
Cut the sheets into roughly 3×8 inch rectangles (about 20 total).
Heat @cooking oil{} in a #deep pan{} to 190°C. Carefully lay in a guobie, and after about 2 seconds once bubbles form, flip to the other side. Fry for ~fry guobie{45%seconds} per side.
Drain on #paper towels{}.
== Make the Jianbing ==
Preheat a large flat #cast iron pan{} to 80–100°C (lightly preheated, heat off). Raise the pan from the flame using a burner cover or rack.
Brush a gossamer-thin layer of @cooking oil{} onto the pan.
Spoon @batter{½%cup} into the pan and spread back and forth with a #jianbing spreader{} to make a cross shape, then swirl around. Turn the heat to medium high.
Crack @eggs{2} on top and use the spreader to break them up and spread around. Sprinkle with @black sesame seeds{}.
Cook for ~cook jianbing{5%minutes}. Periodically move the pan around over the flame to cook evenly.
Once mostly cooked (visible bubbling underneath), sprinkle with @cilantro{} or @green onion{}.
Scrape along the sides with a #jianbing scraper{} to separate from the pan, then flip.
Brush on the sauce and @chili sauce{¾%tbsp} if using. Crack a guobie lengthwise, stack it, and place in the center. Add @lettuce{} and any other toppings around the guobie.
Crack the fillings with the scraper, fold the sides over, cut down the middle, and place one half on top of the other.
Serve wrapped in a paper bag or napkins.