One of my favorite things about Taiwanese (Shanghai influenced) breakfast joints is the egg crepe. I've never known how to make it at home, and have sometimes substituted a tortilla as a quick fix. Last weekend, a friend told me she knew the crepe was composed of flour, tapioca or corn starch, and water, but she didn't know the proportions. I played around with a bowl of flour and cornstarch this morning but couldn't get the texture quite right. So I'm shouting out to my readers: does anyone know how to make dan bing???
9 comments:
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I don't know how to make the crepe, but if you want a little store bought help, try the I-Mei brand "oriental waffle." Just put a egg (whole, unscrambled) in the pan, put the "waffle" on top, press down to break the yoke so the egg adheres to the waffle. Flip to crisp the other side and you're done. -- T.
Sounds like an omelette to me... yeah Dan Bing is like uber popular in China too, I remember seeing lots of Dan Bing vendors outside of metro stations in Shanghai...
Nope, not an omelet. It has a dough wrapper rolled up with a pan fried egg. More like a burrito than an omelet. I got a recipe for the crepe part, we'll see how it goes. I think it might be one of those things that doesn't really have a recipe, like scallion pancakes.
I know... I use the term omelette very loosely... I think anything wrapped in a egg pancake should be called omelette :-)
more like a burrito!
been looking for 10 years for this dam recipe ,I'll pay big money, please help, I'm hungry. francis
http://allrecipes.com/Recipe/jian-bing-chinese-crepes/Detail.aspx
I spent a year in Tai Chung and was addicted to Jian Bing!
I just came upon your website, and I don't know if you still need a recipe for the danbing wrap, but I found a recipe from a Taiwanese recipe website:
Flour 300g
Cornstarch 100g
Water 17oz
Salt 2g
1) Mix flour, cornstarch, and salt together, then add water to form dough. Cover dough with saran wrap and rest for 20 minutes.
2) Split into small balls, and add bit oil into hot pan. Flatten ball of dough to desired thickness and pan-fry till a bit brown. Repeat with remaining balls of dough.
Hopefully this helps!
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