Jian Bing Guo Zi – Pancake Rolled With Yau Char Kwai



Jiānbĭngguŏzi (煎饼果子)
Jiānbĭngguŏzi (煎饼果子)
is something quite unique of Tianjin. Jiānbĭng, or "pancake" is prepared with egg and cooked on a skillet, then topped with a guŏzi (果子)
guŏzi (果子)
(commonly called in Northern China) or Yau Char Kwai(used in Southern China) or fried dough stick, drizzled with scallions, sesame seeds and sauces and rolled up, like a wrap
wrap
#Sponge:#Dough:
  • 80 g Sourdough starter
  • 100 g Tepid water
  • 150 g All-purpose flour
  • All the starter above
  • 320 g All-purpose flour
  • 180 g Tepid water, 1+1/2 tsp Salt
  • 1/3 tsp Baking ammonia (Ammonium Bicarbonate)
  • 1/4 tsp Potassium carbonate (Potash)
  • 2/3 tsp Baking soda (Sodium Bicarbonate)
  • 1 tsp Baking powder (a mixture of Tartaric Aid and Sodium Bicarbonate)



  1. Combine first the starter, water in a bowl, and then stir in flour until a dough forms. Cover with a plastic wrap and set aside at room temperature for 12-18 hours. Whisk together ammonia, potassium carbonate, baking soda and baking powder in a bowl. Pour in water and blend all together.
  2. In a larger container, add in the sponge and flour. Pour in the mixture and stir them into a ball. Cover and allow to rest for 15 minutes. Set the dough on a greased work surface. Lightly press the dough into a flat rectangle and fold into three. Give it a quarter-turn to the right, cover and allow it to rest for another 15 minutes. Repeat folding and relaxing two more times. Now place the dough on a lightly oiled baking peel, press out the dough into a rectangle, about 5mm thick. Cover closely and chill overnight.
  3. Next morning, remove the dough from the fridge and divide the dough into 3x1-inch long strips. At the same time heat up a heavy skillet half-filled with frying oil until 180C/350F. Lightly press together two strips, which are overlappingly to each other, holding two ends closely and low them into the hot oil. Fry and turn the dough sticks until golden brown. Drain and cool slightly. These fried dough sticks are very often consumed with congee or soya drink
    soya drink
    . Besides eating fried dough sticks with congee and soya drink, you can prepare a Fried Dough Stick Wrap, a traditional breakfast in Tianjin and Beijing.
  • 3-4 section Yau Char Kwai (8-inch long)
  • 50 g All-purpose flour
  • 10 g Semolina
  • 100-120 g Water
  • 2 Eggs, lightly beaten
  • 1 tbsp Chilli sauce
  • 1/2 tbsp Seafood sauce
  • 2 tbsp Chopped scallions
  • 1 tsp Sesame seeds
  • 2 tsp Vegetable oil
  1. Mix together flour, half egg and water until you have a well-combined and lump free mixture. Heat up a skillet, and brush with a bit of oil. Scoop 3-4 tablespoons of batter over Tilt the pan with a circular motion so that the batter coats the surface evenly.
  2. Pour some egg over, sprinkle chopped scallions and sesame seeds. Cook the batter for a1-2 minutes. Turn and cook the pancake until golden brown. Place it on a serving plate and brush with the sauces. Center the Yau Char Kwai and wrap up.


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