Sichuan spicy beef pancakes
Chinese Cooking Demystified · ♥ 4.8K likes · 127.1K views · 13 min video
Read about ground beef in the BrightCulinary Book
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Ingredients
Method
Techniques
- 300 g AP flour
- ½ tsp salt
- 0.3 g yeast
Put the AP flour in a bowl, mix the salt into one side and the yeast into the other.
Mix the room temperature water into the yeast side, form it into a little ball and take it out.
- 30 g room temperature water
- 150 g hot water
- 18 g caiziyou rapeseed oil
Drizzle the hot water over the dry flour, then add the rapeseed oil and knead, carefully, while it is hot.
When it is no longer hot to the touch, add the yeast ball back in, move to a work surface and knead about 6 minutes.
Form into a ball, coat with oil so the surface does not dry, cover and rest half an hour, or an hour if the room is below 23 to 24 degrees Celsius.
Chill the dough in the fridge to slow the fermentation.
- 1 tbsp huajiao Sichuan peppercorn
Toast the Sichuan peppercorn in a dry wok over a low flame until it starts to leave oil splotches, then pound to a powder.
- 42 g flour
- ½ tsp salt
- 1 tsp five spice powder
- 1 tsp huajiao Sichuan peppercorn powder
For the yousu, mix the flour, salt, five spice powder and peppercorn powder in a heat-proof bowl.
Making the yousu oil paste
- 42 g caiziyou rapeseed oil
Heat the rapeseed oil to 180 degrees Celsius, pour it into the flour mixture, mix quickly and evenly and set aside.
- 90 g minced beef
- 10 g minced ginger
- 1 tbsp spicy chili powder
- 4 tsp huajiao Sichuan peppercorn powder
- 5 g doubanjiang
Mince the beef with the ginger, chili powder, peppercorn powder and doubanjiang for about 10 minutes until it becomes a vibrant red paste.
- 8 tsp salt
- 1 tsp sugar
- ¼ tsp MSG
- ¼ tsp chicken bouillon powder
- 2 tsp soy sauce
- 2 tsp liaojiu
Mix in the salt, sugar, MSG, chicken bouillon powder, soy sauce and Shaoxing wine and set aside.
Punch a hole in the centre of the dough, shape it into a ring and divide it into 6 even logs of 80 to 85 grams.
Flatten a log with the palm and roll it out from both ends to about 50cm or 20 inches long.
Hook one end over the rolling pin, lift and slap the strip on the table once or twice, then repeat from the other end to stretch it further without breaking it.
Smear a sixth of the yousu evenly over the strip, leaving about 1cm along the sides and 10cm at one end.
From the filled end, fold the strip over in about 4cm folds until you reach the empty end, then finish rolling at an angle.
- untoasted sesame seeds
Tuck the remaining strip over one end of the log, twist until it seals, pinch the end and press it flat. Press the other open end into untoasted sesame seeds.
Sesame side up, flatten a log with the palm and roll it out, turning 90 degrees between rolls, to about 15cm wide. Press along the edge with one side of the rolling pin for a thinner, crispier rim.
- oil
Heat the pan on high to about 130 degrees Celsius, put the guokui in sesame side down, swirl for even heating and toast about a minute to form a crust, then flip and do the same.
Pour in enough oil to submerge the guokui halfway, turn to medium low and fry, swirling and flipping every minute or so, until golden and cooked through.
Stand them vertically on a paper towel lined tray to drain, or put the tray in a 170C oven to drive off more oil.