Without Water and Flour Pancakes (Xi Bing), Soft and Sweet, No Need to Steam or Bake, Even Tastier Than Bread
There is a type of noodles that is usually called 'huo shao' when eaten regularly, and when prepared for joyous occasions, it is called 'xi bing'. The dough is the same, and it is a kind of pancake. This pancake is called 'Lushan Xi Bing' and is only found in Lushan, Shandong. Locals also call it 'wife's cake', and every family makes it. For any family with a happy event, or when inviting guests, each guest will receive 4 pieces of 'xi bing'. I haven't been to Lushan and haven't eaten 'xi bing', but I have a friend who is a local and has seen pictures and recipes shared by others.
This is a long period of staying at home, and I always need to find something to do, so I thought of making 'xi bing'. Making 'xi bing' doesn't require much water, and the ingredients are very simple, mainly flour, eggs, peanut oil, and sugar. And you must use peanut oil, otherwise 'xi bing' will lose its soul. 'Xi bing' has a soft and sweet texture, and it's delicious even when cold. The ingredients for making 'xi bing' are common in every family. If you're staying at home, why not try it? If you don't have an oven, you can try it in a flat pan.
Lushan Xi Bing
Ingredients: 320g Newliang Old Flour, 3 eggs, 50g white sugar, 4g Nha Ga Yeast, 20g warm water, 45ml peanut oil
Instructions:
1Prepare all the ingredients. Newliang Old Flour is a type of flour sold in the market. It makes noodles with a rich and fragrant wheat flavor. When making 'xi bing', you must use peanut oil, which is to capture the fragrance of peanut oil. If you don't have Newliang Old Flour, you can use medium-strength flour.
2First, dissolve the yeast with warm water, then put all the ingredients into a bowl.
3The dough doesn't need to be kneaded smoothly, just form a dough. Using eggs and flour, the dough is very elastic. Cover the bowl with film or a lid and place it in a warm place to ferment.
4Let the dough rise to twice its original size. After fermenting, move the dough to a clean board and knead it into a smooth dough. Sprinkle some flour on the board to prevent sticking.
5Divide the dough into 9 equal pieces and knead each into a smooth small dough. Cover with film and let it rest for 5 minutes.
6Roll out each small dough into a small circle, and place it on a baking sheet. I use a non-stick baking sheet. It's best to lay down parchment paper. Cover the baking sheet with film and let it rest for about 20 minutes. If the room temperature is high, you don't need to rest it for too long.
7Preheat the oven to 170°C for 10 minutes, only use the lower heat, the oven should have both upper and lower tubes that can heat independently. If not, adjust the temperature of the upper tube to 0°C or turn it off. Preheat the oven properly, then put the baking sheet into the oven in the lower layer. Bake for 10 minutes first, then take it out and flip it over and bake for another 10 minutes. If the upper and lower tubes are heated simultaneously, it will bake into a big bun. Turning it over will flatten the raised parts.
8When the time is up, immediately take out the baking sheet. In the last few minutes, call to pick up the courier. After the oven is turned off, it's darkened in the oven for a while. See the cross-section, the effect is good, take a bite, you can smell eggs and peanuts.
Small tips:
When fermenting the first time, it must be done properly. During the second resting period, don't make it too long, otherwise it will become a big bun when baking.
When baking, only use the lower heat of the oven. If the oven doesn't have both upper and lower tubes that can heat independently, adjust the temperature of the upper tube to 0°C or turn it off.
I am Yuha Kitchen, I like to make all kinds of things in the kitchen every day, I like all kinds of kitchenware and beautiful tableware. If you like my sharing, please like, collect and forward. If you have any suggestions, please leave a comment in the comment. Thank you for your support! All pictures and text are original works by Yuha. No forwarding is allowed!
