Jiānbĭngguŏzi (煎饼果子)is a typical Tianjin breakfast. Jiānbĭng, or "pancake" is prepared with egg and cooked on a skillet, then topped with a 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.
Sourdough Chinese Crullers - Yau Char Kwai
| Sponge | Dough |
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- All the starter above
- 320 g All-purpose flour
- 180 ml 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)
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- 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.
- 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.
- 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 Jian Bing Guo Zi (Fried Dough Stick Wrap), a traditional breakfast in Tianjin and Beijing.
Jian Bing Guo Zi – Pancake Rolled With Yau Char Kwai
- 50 g All-purpose flour
- 10 g Semolina
- 100-120 g Water
- Large pinch of salt
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- 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
- 3 section Yau Char Kwai
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- Mix together flours, water and salt 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 into the skillet. Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Pour 1/3 of egg over, sprinkle chopped scallions and sesame seeds. Cook the batter for 1-2 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. Repeat with the rest of the batter and egg.
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107 comments:
Angie love these !! Look delicious !
Happy Easter !
wow! I'm really impressed you even made your own Yau Char Kwai! I like to dip mine in hot soy milk. Delicious looking.
now this is an interesting one. At first I thought it was a piece of sausage in side
Looks delicious. I like crullers dipped in hot black coffee. Have a wonderful weekend.
Angie these look so delicious and such a different style of cooking. I would love to taste them. I must be more adventurous with my sourdough baking. Cheers,Pauline
Dear Angie. Looks devious and comfort. Happy Easter dear friend.xo
They look so crispy and delicious, Angie! I would love to try one.
Angie, these look incredibly delicious!
It looks so good!
Incredibe. Also a shop has opened here in Sydney that sells these. There are lines down the street!
It looks delicious!!....I haven't tried it, but I love it!!.......Abrazotes, Marcela
These sourdough Chinese crullers look delicious. I would love to give them a try.
Have not had Yau Char Kwai for so long! I will have the Jian Bing Guo Zi accompanied with congee and soy milk --> Chinese-style big breakfast :)
Aww this looks so tasty darling
I am going to save this recipe
xx
Oh, my! This is the perfect excuse to make a sourdough starter. My sister has one going in Seattle and now you! Theser crullers look phenomenal! Hope you had a beautiful Easter, my friend!
Wow, that is new to me! Such an interesting recipe and it looks so yummy☺
Yum, those fried dough sticks look delicious! The Chinese certainly do have a wide range of food types on offer!
Wow. I want some.
Oh my! That looks so so good.
Wow! Yum. They look so delicious.
Ohhh, I am drooling! Thanks, Angie!
Woo hoo, Angie! They look great! Never heard of them but I really want to try them. Yum!
These are new to me, but what a treat! They look like a truly special treat for a special occasion!
These look so delicious :)
Hi Angie, your yau char kwai and jian bing look very nice and tempting. Love this with a cup of black coffee. Thanks for sharing.
Angie,
I can only imagine how delicious these taste. They look remarkable. I don't think I have ever had anything like it.
Love, love it !
This look so delicious that make me hungry while I watch your photos.
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They both look so good Angie! Great for breakfast you can have a savory and a sweet.
They look so good and flavorful!
Wow Angie this looks so good!! I've never seen these before and they look delicious!
This looks fabulous I haven't had like this
I'm so lucky to have my own sourdough starter :) I can't wait to make these dough sticks!
I've never had a Chinese Cruller before, but boy-oh-boy do they look absolutely delicious!! I bet they are delicious paired with coffee or tea! Can't wait to try these!
Wow these look absolutely delicious! I love how moist they look, and I can only imagine how tasty they are. I hope you had a lovely Easter Angie xo
OK so I had both in Chine, just the bread sticks for breakfast and the Jian Bing totla kit. How I wish it was as popular here. I never thought to make it myslef. Great recipe Angie.
those look and sound wonderful never had anything like this before yummy!
These both look so delicious! I want a second breakfast now.
OMG Angie, these are my favorites when overseas...and you used sourdough starter for it...thank you so much for the recipe...one of these days I will have the courage to try it.
Have a nice weekend and stay safe!
make me hungry.....
This looks amazing. I definitely want to be in your house for breakfast! So interesting and delicious, I'm certain. :-) ~Valentina
Wow, this looks so delicious. What a great thing to do with my sourdough starter!
Now how gorgeous do these crullers look.. Love both the sweet n savoury version..
Made these this morning, and followed instructions exactly. They were out of this world. Outstanding! I can’t wait to make these for friends.
This looks absolutely tempting! Totally new to me!
These recipes look great! Thanks for sharing them.
Wishing you have a great Sunday!
That looks like a very challenging recipe. Impressive. Maybe too risky for experimenting in these days of scarce groceries because the supplies are interrupted, the grocery shelves can't be stocked fast enough, and it's dangerous to go to the store. Not necessarily because of money, is the difference between now and other times.
be well... mae at maefood.blogspot.com
We ate similar things in China and bought them on the street. Totally addicting. Now you have me drooling!
They look so delicious, need to try this.
these have me drooling angie. oh so fabulous. i love the fact that they are savoury rather than sweet. yum!
I never heard of these, but they do sound really wonderful. I'd love to try one or two.
These sound so delicious. I would love to try these!
this looks extremely interesting as well as very delicious! Have never seen anything like it but would love to be taking a bite out of one right now. Great recipe Angie and I'm so glad you shared.
This sounds fantastic! I've made regular cruller but not with sourdough. Will have to try this next time!
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