Flat And Square You Tiao Or Chinese Crullers For Jian Bing Food

JIAN BING, BEIJING STYLE (CHINESE BREAKFAST BURRITO)

Steps:

• To make the crepe batter, mix the flour, 1 tablespoon oil, milk, and ½ cup water together until smooth.
• In a small pan, add ½ teaspoon oil, and heat on medium. Add the sliced green onions to the pan. Fry for about 30 seconds, then add the Hoisin sauce and chili sauce. Cook for 1 minute. Add ½ cup water, and stir. Set aside for later use.
• Using a folded paper towel, coat the bottom of a large skillet or hot plate with ½ teaspoon of oil to prevent sticking. Heat on medium high heat, wait until the pan is heated. Stir the crepe batter again, and pour ¼ cup of it into the pan. Using a large rectangular spatula, spread into a 8 inch by 12 inch thin layer. Cook for about 30 seconds.
• Beat an egg in a small bowl and pour on top of the crepe. Spread the egg evenly on the top of the crepe using a the back of a spoon. Cook about 1 minute more, until the egg has partially solidified and the crepe is beginning to brown on the bottom, then flip over.
• Cook until the egg begins to brown, about 1 minute, then flip over so egg side is up.
• Using the back of a spoon spread ¼ of the sauces and green onion mixture evenly onto the egg surface. Evenly spread two teaspoons of the chopped cilantro over the egg/crepe.
• Lay one half of a Flat and Square You Tiao/Chinese Cruller on the middle of the egg/crepe.
• Fold both sides of the egg/crepe over the YouTiao/ Chinese Cruller. Crease the Jian Bing in the center with a spatula, and fold in half. Fold a paper towel in half, and use it to hold the Jian Bing as you eat it.
• Repeat steps 3 to 8 for the remaining three Jian Bings this recipe makes.

FLAT AND SQUARE YOU TIAO OR CHINESE CRULLERS FOR JIAN BING

Steps:

• Mix all dry ingredients together, then add water and mix and knead.
• Place in a bowl, cover with plastic wrap, and allow the batter to ferment for 1 to 4 hours.
• Turn dough onto a floured board and with floured hands, roll into eight balls, each about 2 to 3 inches in diameter. Allow to rest for 5-10 minutes before rolling.
• Roll each ball into a very thin eight inch square on a floured board and roller.
• Heat the oil in a large skillet, drop one dough square into the hot oil, when bottom is lightly browned, turn over and cook until bottom is lightly browned. Repeat for the rest of the dough squares.

ORANGE GLAZED DOUGHNUTS-CRULLERS

Steps:

• EVENING BEFORE:.
• In a large bowl, dissolve yeast in water.
• Beat in the milk, butter, sugar, salt and eggs.
• Beat in 2 cups of flour until smooth. Add remaining flour.
• Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight.
• THE NEXT MORNING:.
• Punch dough down; divide in half. Return one portion to the refrigerator.
• On a floured surface, roll out second portion into an 18-in. x 9-in. rectangle; cut width-wise into 3/4-in. strips.
• Fold each strip in half lengthwise and twist several times. Pinch the ends to seal. Place on greased baking sheets. Repeat with remaining dough. Cover and let rise until almost doubled, about 35-45 minutes.
• In a wide, large pot or deep-fat fryer, heat oil to 375°. Fry crullers, a few at a time, until golden, about 1 minute on each side, turning with a slotted spoon.
• Drain on paper towels. In a small bowl, combine glaze ingredients; brush over warm crullers. Enjoy!

PAN-FRIED SCALLION & CHIVE BREAD (CHONG YU BING)

Steps:

• Combine oil and chili oil in a small dish and set aside. Combine scallions, cilantro and chives in another bowl and set aside.
• Combine flour and baking powder in the bowl of a mixer fitted with the flat paddle. With machine running on low speed, add hot and cold water in quick succession. Stop machine as soon as dough comes together in a soft ball. If it's very tacky and sticky, add a bit more flour.
• Turn dough out onto a lightly floured board. Cover with plastic wrap and let rest 15 minutes. (If the dough has been made in a food processor, let rest 40 minutes.) Roll gently into a smooth log. Cut evenly into 4 pieces, then put each piece, cut side down, on the lightly floured board. Cover with plastic wrap.
• Working with a piece at a time, shape dough by rolling into a thin, even circle about 7 ½ inches in diameter. Brush top with a generous film of the oil mixture, then sprinkle evenly with a rounded ¼ teaspoon salt. Heap dough with 2/3 cup of reserved greens, then spread evenly over top. Roll up dough into a fat cylinder - it doesn't need to be too tight. Grasp one end of the dough and wind other end around it in a tight spiral. Tuck tail end underneath and press lightly with your hand to flatten. Gently roll out into a 6-inch circle. Put aside on a freshly floured spot, then repeat with remaining dough.
• Cook breads immediately to prevent a soggy texture. Heat an 8- to 10-inch heavy skillet over high heat until a bead of water evaporates on contact. Add enough oil to glaze bottom by 1/8 inch, swirling to coat; reduce heat to moderate. When oil is hot enough to foam a pinch of flour, add first bread to pan. Cook until bottom is golden and a bit crusty, 3 to 4 minutes. Adjust heat so bread doesn't scorch. Flip and fry until golden, about 3 minutes longer. Remove to paper towel-lined plate. Repeat process with oil and remaining dough.
• Serve breads fresh from skillet, each cut into fourths. Or let cool and hold at room temperature up to 8 hours. Reheat in 350°F oven until hot, about 5 minutes.

FRENCH CRULLERS

Steps:

• Combine sugar, salt, shortening, and boiling water in a saucepan.
• Mix and bring to a rapid boil.
• Add flour all at once and mix and cook until thickened, stirring constantly.
• Remove from heat. Add eggs one at a time, beating thoroughly after each addition.
• Add vanilla extract.
• Force mixture through pastry tube onto greased paper, forming circles.
• Heat deep fat to 375 degrees F on frying thermometer.
• Carefully turn paper upside down so crullers will drop into fat.
• Fry and flip over until golden brown.