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Steamed Chinese flatbread. Chinese cakes Cong Yubing

Chinese pancakes.

for 6 cakes.

180 grams of flour
a pinch of salt (traditionally done without it)
125 ml boiling water
sesame oil (again, if we move away from the "letter of the law", then it is quite possible to replace any vegetable oil and olive oil).

For filling

We take greens (traditionally - green onions, specifically the green part of it, otherwise the white, as it is harder, can break through the cake when rolling), I have cilantro with dill and oregano (it’s quite possible to put jusai, and sesame, and spinach, etc.). .. why not!)
vegetable oil for frying and a little (about a full pinch) of coarse sea salt.

Dough preparation

Sift the flour into a bowl, add a little salt to it, mix and, pouring boiling water into the flour, begin to knead the dough with a wooden spatula. As soon as the dough (more precisely, at this moment - only dough flakes) cools down a little, we begin to knead it with our hands on the table. The process of kneading the dough in real time takes no more than 3-4 minutes. Like any choux pastry, it is very easy to process and does not stick to your hands or to the table at all. Our main task at this stage is to collect it (the dough) into a ball, mixing in everything that we put there, wrap it in a film and put it in the refrigerator for 20-30 minutes ... That's it! The dough is ready.

Filling preparation

While the dough is settling, we will spend a couple more minutes preparing the filling. Finely chop the greens and add salt to it. Great! Truth? The stuffing is also ready!

Cooking flatbread

We roll the rested dough into a sausage and divide it into 6 identical (as it seems to us) parts.
We roll out the workpiece thinner, coat it with oil, sprinkle with the filling (salt and herbs) and roll it into a tube. It is desirable to roll so that there is less air inside.
We turn the folded tube into a snail, tuck the free edge inward, slightly crush it with the palm of our hand and cheerfully roll the snail into a cake.
Before frying, of course, we try to remove excess flour as much as possible.
Fry the cakes in hot vegetable oil on both sides until cooked and, therefore, a beautiful golden color. Excess oil can be removed with a paper towel.
It is very pleasant to serve these cakes with broth. And just for meat and vegetable salad... straight holiday, no less. It’s also wonderful with cottage cheese ... fresh ... when large sea salt in tortillas it slightly crunches and mixes with the neutral taste of cottage cheese. Well, I highly recommend it! Try it! Enjoy your meal!

Sweet Uzbek cakes without yeast.

Ingredients

Flour - 1 kg
butter or margarine (animal fat) - 200 g
baking powder - 2 tsp
salt - 2 tsp
milk - 500 ml
sesame
egg yolk for greasing

Cooking

Sift flour, baking powder and salt.

Add milk, soft butter and knead the dough. For me it turned out that it is better to knead it with your hands.

Divide the dough into equal parts, in my case, into two. grease vegetable oil, cover and let stand 15 minutes.

Then flatten each part of the dough in the center and with the help of a fist squeeze out the middle so that it becomes flat, while the edges of the cake should remain thick. You need to help yourself with the knuckles of your index fingers.

Then you need to prick the middle with a chekich, a special device for pricking cakes. I do not have such a device, I pricked with a fork, and then squeezed out the flowers with the bottom of a small glass. You can also decorate thick edges, too, by tingling .....

Lubricate the cakes with yolk and sprinkle with sesame or nigella, even with poppy seeds.

Bake in a well-heated oven for 15-20 minutes, at 200 gr. You may be able to do it faster or longer, depending on your oven. Serve fresh with a bowl of hot tea.

Series of messages "

Chinese tortillas with green onions

Pancakes with green onions

If you love to cook homebaked bread and all sorts of interesting cakes, I suggest you try a very simple recipe for cakes with green onions, which are fried in a pan. The dough is unleavened.

I don't know if the Chinese realize they are called Chinese. In my opinion, it doesn't matter. The main thing is that these fried tortillas with green onions are very tasty, there are a minimum of ingredients and making them is quite simple and fast.

The composition of the cakes

for 12 cakes

Flour - 225 g (in a glass - 160, that is, a little less than 1.5 glasses) + a little flour for rolling out the dough;
Boiling water - 150 ml;
Salt - to taste;
Sesame oil (or other vegetable oil. For example - sunflower, olive, from walnut) - 1 teaspoon (in the dough) + 2 teaspoons (for lubrication);
Green onions - a little (small bunch);
Vegetable oil for frying.

How to cook

Sift flour. Add 1 tsp. sesame oil, salt (I put 2-3 small pinches). Pour boiling water over and mix with a spoon until flakes form.
When the dough becomes warm (it has cooled down a little), knead it with your hand, kneading until smooth. Roll the dough into a ball. Cover it with a napkin and leave for 20-30 minutes.
Rinse green onions, dry. Cut in small pieces.
Sprinkle the surface for rolling out the dough and the rolling pin with flour. Roll out the dough (sprinkling it with flour) in the shape of a rectangle 2-3 mm thick.
Lubricate the rolled dough with 2 tsp. sesame oil. Sprinkle with green onions. Roll the dough into a tight roll. And cut it into 12 pieces.
Connect each piece from the ends. Again - roll into a ball and roll into a cake (diameter 8-10 cm). If suddenly the cakes stick to the rolling pin or board, add a little flour (but do not abuse it - excess flour will burn).
Pour frying oil into a wide frying pan (layer = 1 cm). Heat up. Put the cakes in a pan, fry on both sides over medium heat until golden brown.
Put the finished cakes on a paper towel (to absorb excess fat). Serve hot with strong and sweet black tea.

I think you will be happy with the result. Herb dumplings are delicious and nutritious! They are prepared from lean foods. And they are good as bread for main courses, and as an independent meal for a snack.

Enjoy your meal!

Ready cakes are freed from excess oil on a paper towel

Incredibly popular Chinese dish with green onions (tsun yubing) is considered to be an incredibly popular dish in the Celestial Empire. They are prepared everywhere: in restaurants, on the street, at home.

At points Catering in China you will never find bread. Restaurants usually offer fried donuts from unleavened dough or Chinese tortillas with green onions. They are very aromatic and slightly salty in taste. In addition to green onions, other ingredients can be added: boiled egg, sesame seed, fresh dill.

Cooking features

Cooking cakes from wheat flour. The dough is most often custard, yeast-free, but you can also use cold water. It is believed that the more layers in Chinese green onion tortilla, the tastier it is.

The method of preparation is as follows: roll out a very thin layer of dough, grease with a small layer. If desired, you can use sunflower oil.

List of required products

320 g wheat flour;
salt;
160 ml of boiling water;
3 - 4 green onion feathers;
a tablespoon of melted lard;
black ground pepper.

Description of the recipe for Chinese tortillas with green onions

Flour and a pinch of salt are mixed in a large bowl. Sift the flour first. Pour boiling water gradually (you can use a mixture of cold and hot water). For mixing, the Chinese use wooden sticks, but you can also use a regular fork, spoon, etc.

When the dough has cooled slightly, transfer it to a cutting surface and knead with your hands. Then wrap the ball of dough in cling film and put in the refrigerator for 20 minutes. At the output you will get perfect dough for Chinese tortillas with green onion and egg. It will not stick to your hands or a rolling pin, it will become pliable and tender. If it still sticks a little, add a little flour, but only a little, otherwise the cakes will burn.

While the dough is resting, prepare the filling. Put finely chopped green onions in a container, add ground pepper, melted fat to it. Mix thoroughly.

From the dough we roll out a large, but very thin pancake. We cover it with plenty of green stuffing and roll it up with sausage. We turn the sausage (roll) into a “snail”, which we then roll out and turn into a Chinese flatbread with green onions. The thinner the cake, the faster it will fry and the tastier and the crust will be.

Flatbreads are fried in a wok or an ordinary frying pan with high sides and plenty of vegetable oil. Someone prefers to bring the dish to a crispy golden brown, but according to the traditional Chinese recipe cakes should be soft and only slightly crunchy. Lay out on paper towels to remove excess grease. Serve hot, cut into small pieces.

If you don't have a large skillet, you can make Chinese green onion pans small. They will look like pancakes familiar to us. In this case, after the cake sprinkled with herbs is rolled up, it is not necessary to form a “snail”, but simply cut into pieces. Each of which is rolled into thin pancakes and fried. Such cakes then do not have to be divided in portions.

Filling options for Chinese flatbread

Such cakes are traditionally cooked with green onions. But other ingredients can be used as well. Believe me, the taste of the dish only benefits from this.

green onions;
egg and onion;
chopped meat;
Chinese cabbage, ginger root, garlic, sesame seeds;
cabbage, boiled egg, soy sauce;
garlic, finely grated ginger root, soy sauce, cabbage;
minced chicken, oyster oil, soy sauce, green onion, grated ginger, garlic.

Sweet and sour sauce

Any sauce is suitable for Chinese tortillas with green onions, but homemade sweet and sour will make them especially tasty. The recipe is very simple and the ingredients are readily available.

60 ml of water;
170 g of sugar;
a tablespoon of minced garlic;
hot red pepper (you can use a fresh or dried pod);
80 ml of rice vinegar;
a spoonful of tomato paste;
a pinch of salt.

Mix sugar, vinegar, salt and water. Bring to a boil over medium heat, stirring constantly, add hot chili. A minute later - garlic. We mix. We put tomato paste and a little starch (we achieve the consistency of thick sour cream. Turn off the fire, let the sauce cool down. Incredibly tasty spicy sauce for lean baking ready.

Cong Yubin - a traditional dish Chinese food. In fact, these are thin puff pastries stuffed with green onion. A simple but hearty and delicious dish.

When I first came across the recipe for these cakes, I was skeptical. They are prepared literally from water and flour, and from seasonings - only a drop of oil, and a pinch of onion and spices. The composition is so modest that I was even surprised - the dish has a lot of rave reviews and a whole army of fans!

I could not miss such a recipe, and after tasting the cakes, I was imbued with great sympathy for them! Lean, simple in composition and preparation, tsun yubin cakes are fragrant and very tasty. The texture of the cakes resemble puff pastry- tender inside, with many layers and a delicious crispy crust on the outside. The perfect combination tenderness and character!

Now I'm just sure that the recipe for Chinese cakes "tsun yubin" should be in the arsenal of every housewife! Simple, unpretentious in preparation, they will be an excellent late breakfast or a light snack during the day, they will add variety to Lenten menu. Try it!

Prepare the ingredients.

Sift flour into a bowl and make a well in the center. Dissolve salt in hot water and pour into flour. Add an additional 20 ml of water if you prefer softer tortillas.

Mix flour with water. Wait a few minutes for the dough to cool to a handy temperature.

Knead a smooth dough. Knead the dough for 2-3 minutes, then cover with a cloth and leave to infuse for 20-30 minutes. When the dough is infused, knead it for another 2-3 minutes.

Pinch off a piece of dough the size of a ping-pong ball and roll it out on a floured surface.

Brush the surface of the dough with vegetable oil and sprinkle with a pinch of salt. Add a few pinches of green onions and seasoning "".

If Five Spice is not available, you can use another flavorful spice mix to taste. Once I even added Korean-style seasoning for carrots, the taste, of course, turned out to be not authentic, but it was still delicious.

Roll the dough into a roll. The larger the diameter of the circle you have and the thinner the dough was rolled out, the more thin layers you get in the finished cake.