How to make "Chunbing"
Posted 02-05-2009 at 05:49 AM by mandarintube
Ingredients:
High gluten flour - 250 kilograms
Boiled water - 160 kilograms
Oil or animal fat (animal fat is better) ¨C some
Implements:
A rolling pin
Method:
1. Mix boiled water into the flour, stirring the mixture throughout.
2. Wait until the mixture cools, knead into a dough, then cover with a wet cloth and leave for 20 minutes.
3. Cut the dough into 20 pieces. Then use the rolling pin to roll each piece of dough into a small pancake around 10 centimeters in diameter.
http://help.berberber.com/blog_attac...1&d=1233812311
4. Brush oil or animal fat over the surface of each pancake. Lay the pancakes out in stacks of 5, making sure each layer is covered in oil.
5. Roll each stack of pancakes out some more so the whole stack is 20 centimeters in diameter and 2 millimeters thick.
6. Brush a thin layer of oil in the pan and bake the pancake stack, turning it over when the center heaves.
7. Separate the five layers of the pancake stack. A good chunbing is thin enough to appear translucent.
8. Wrap the filling of your choice in the chunbing and enjoy.
http://help.berberber.com/blog_attac...1&d=1233812539
High gluten flour - 250 kilograms
Boiled water - 160 kilograms
Oil or animal fat (animal fat is better) ¨C some
Implements:
A rolling pin
Method:
1. Mix boiled water into the flour, stirring the mixture throughout.
2. Wait until the mixture cools, knead into a dough, then cover with a wet cloth and leave for 20 minutes.
3. Cut the dough into 20 pieces. Then use the rolling pin to roll each piece of dough into a small pancake around 10 centimeters in diameter.
http://help.berberber.com/blog_attac...1&d=1233812311
4. Brush oil or animal fat over the surface of each pancake. Lay the pancakes out in stacks of 5, making sure each layer is covered in oil.
5. Roll each stack of pancakes out some more so the whole stack is 20 centimeters in diameter and 2 millimeters thick.
6. Brush a thin layer of oil in the pan and bake the pancake stack, turning it over when the center heaves.
7. Separate the five layers of the pancake stack. A good chunbing is thin enough to appear translucent.
8. Wrap the filling of your choice in the chunbing and enjoy.
http://help.berberber.com/blog_attac...1&d=1233812539
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