Spring Pancake (Chun Bing)

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Spring is my favorite season of the year. I love to start the New Year with a lovely green spring pancake.

It is easy to make this peking-duck pancake at home. The key is to make a super-soft dough. Once the dough has risen to the right consistency, it can be rolled out to form a thinner wrapper. Boiling hot waterThis is the most important ingredient to make the dough soft enough. Using hot boiling water in a dough is called as “烫面” in Chinese. It can make the dough more soft and reduce the cooking time.

Because two pancakes can be made at once, it is a good idea to make them both. The outside is chewier, but the inside is super soft. It can be easily rolled up.

spring pancake|chinasichuanfood.com

Cook’s Note

The water temperature and the heat used for frying can affect the softness and chewiness.

  • You can get a softer texture by using slightly more hotwater + frying on medium heat with a lid cover
  • For a chewier texture, use room temperature partially water + fry at medium-low fire with the lid uncovered.

To keep the pancake warm, place it in a steamer or cover it with a damp cloth. Allow them to cool before you serve them.

spring pancake|chinasichuanfood.com

Instructions:

Make the dough

In a large saucepan, heat oil and salt. For 10 seconds, blanch the spinach in hot boiling water.

Blend until smooth. Add 1/2 cup boiling water. Blend until smooth. Blend until smooth.

Strain the flour only and stir well. Allow to cool. Once the flour is cool, you can set it aside. Knead until you have a smooth dough. Cover and let rest for 20 min.

spring pancake|chinasichuanfood.com

Wrap it!

Form the dough into a long, circular shape. Then divide it into 24 equal portions. Divide the dough into 18 portions if you prefer larger pancakes.

Flatten one portion. Apply oil to the surface. Add another small amount of oil to the surface. Then, roll the two pieces together into a 12–15 inch pancake.

spring pancake|chinasichuanfood.com

Use a little oil to coat a piece of bread. Cover the lid to make the pancakes extra soft.

spring pancake|chinasichuanfood.com

When the pancake has cooled, separate the two pieces. Place in a steamer to keep warm.

spring pancake|chinasichuanfood.com
spring pancake|chinasichuanfood.com
Homemade delicious green color Mandarin pancake, duck pan or spring pancake with spinach

Servings: 4

Calories: 233 kcal

Ingredients:

  • 2 Cups  all-purpose flour
  • 100g spinach
  • Very small amount of salt For blanching spinach
  • 1/2 Cup + 20ml hot boiling tap waterThis will yield approximately 1 cup of spinach water
  • 3 tbsp. Vegetable oil

Instructions:

Make the Dough

  1. In a large saucepan, heat oil and salt. For 10 seconds, blanch the spinach in hot boiling water.

  2. Blend until smooth. Add 1/2 cup boiling water. Blend until smooth. Blend until smooth.

  3. Strain the flour only and stir well. Allow to cool. Once the flour is cool, you can set it aside. Knead until you have a smooth dough. Cover and let rest for 20 min.

Wrap it!

  1. Form the dough into a long, circular shape. Then divide it into 24 equal portions. Divide the dough into 18 portions if you prefer larger pancakes.

  2. Flatten one portion. Apply oil to the surface. Add another small amount of oil to the surface. Then, roll the two pieces together into a 12–15 inch pancake.

  3. Use a little oil to coat a piece of bread. Cover the lid to make the pancakes extra soft.

  4. When the pancake has cooled, separate the two pieces. Place in a steamer and keep warm until ready to serve.

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