Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: arugula on December 29, 2012, 18:00
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I have searched the site and googled, as I want to make chinese crispy duck with pancakes and I can't buy the pancakes locally while I have a couple of lovely locally reared ducks in my freezer.. :D The recipes I've found use plain flour, but I always thought they were made with rice flour. Can anyone put me on the right track and confirm or deny them being made with plain flour and how do those made at home from plain flour compare before I go out and buy some online?
Thanks.
:)
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all the recipes I can find say they should be made with plain flour too so guess they must be right :)
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Wouldn't the rice flour make them crispy when you cooked them ?
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Not sure Lardman, they're normally steamed aren't they? :unsure: The concern I have Joy, is that the plain flour recipe is basically the same as my flatbread recipe and that certainly isn't right, unless they worked out OK steamed. :unsure: Perhaps someone who has tried them, can advise. :)
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I watched James Martin make them recently on saturday kitchen best bits.
http://www.bbc.co.uk/food/recipes/crispyduckpancakeswi_93114
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So did I, there was at least a pound of butter in there too, wasn't there? ;) :D
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So did I, there was at least a pound of butter in there too, wasn't there? ;) :D
Every recipe starts with a pound of butter. :dry:
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Indeed, every one of his does. :D
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I do love a good experiment.. I've just knocked up 2 balls of dough.
Ball #1
75g plain flour
45g hot water
Ball #2
75g rice flour
60g hot water
I can't say I've used rice flour on it's own before, and the first thing I noticed was how much more water it needed to get a dough ! (that and the smell of wet dog)
I'll let them rest for 30mins and then try rolling them out.
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Good man! :D
Now where do I get rice flour :unsure: , I'll even have to order that online. :lol:
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Tesco online has 3 different sorts of rice flour, your local one might have one?
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I don't remember seeing it there before, but I'll certainly have a close look. ;)
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If your local trashco doesn't have any, I bought mine from the online spice shop I use.
Better go and see if I can roll stuff out then.
edit...
Right then.
Ball 1
Rolled well, got a good pan covering circle.
Cooked evenly, and ballooned up.
Split apart without too much trouble.
Still flexible.
Ball 2
Difficult to roll - rather like marzipan, tended to tear so was thicker.
Cooked evenly but didn't rise like the ball 1.
Needed to use a sharp knife to split.
Still flexible - but more leathery around the edges, probably as it was thicker.
Neither taste like my flat breads, a result of the sesame oil. I would be hard pressed to taste test the difference, perhaps the rice flour having a slightly more grassy note.
I have about 1/2 the balls left - shall I try a 50/50 mix ?
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Neither taste like my flat breads, a result of the sesame oil. I would be hard pressed to taste test the difference, perhaps the rice flour having a slightly more grassy note.
I have about 1/2 the balls left - shall I try a 50/50 mix ?
Sesame oil? Did you fry them? If so, how about steaming them? 50/50, why not. :)
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I thought they were just steamed to reheat them.
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http://www.bbcgoodfood.com/recipes/12168/chinese-pancakes-for-duck
This might be too late, but this BC recipe is very similar to the one I use. It is plain flour, small amount of caster sugar and a tiny bit of sesame oil -- they are not fried, donlt worry!!!
Rolling out two together is actually not at all difficult ---- I have never resorted to cutting out circles and re-rolling
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And do they taste authentic, sunny? :unsure:
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And do they taste authentic, sunny? :unsure:
Absolutely --- same as from a resteraunt :D :D
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Interesting, thanks. I have already seen that recipe during my hunt, I might give it a try ;) although I'd still prefer to get hold of a tried and tested recipe using rice flour as I believe that is what they should be made of. :)
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Definately plain flour for chinese duck pancakes. Used to make my own until we found the local Chinese cash and carry.
1 lb plain flour
12-13 fl oz boiling water
1 tablespoon cold water.
2 teaspoons sesame oil
*Stir boiling water into flour and mix vigorously with a wooden spoon.
*Stir in cold water and when the dough is cool enough to handle knead lightly on a floured surface for 3 to 4 minutes until soft and smooth.
*Allow to stand in the bowl for 20-30 mins covered with a cloth.
*Divide into 32 equal pieces.
*Brush 16 of the pieces with sesame oil and lightly press each ball with the sesame oil onto a piece without any oil, then roll out each piece into a 6-6 1/2 circle with a rolling pin.
*Cook them in a dry heavy based pan over a medium heat until light brown spots appear then turn over and do the same until all are cooked.
*While still hot pull each pair of pancakes apart, place on a plate and cover with a cloth to prevent them drying out..
*Steam the pancakes before eating.
You can make the pancakes and cook in the pan, separate them and freeze so you have them ready. Less fuss on the day. :blink:
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Definately plain flour for chinese duck pancakes. *Divide into 32 equal pieces.
The Blue Dragon ready mades are rice though :dry:
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Sesame oil? Did you fry them? If so, how about steaming them? 50/50, why not. :)
The oil is layered to create the bubble so they can be split. Then dry fried : like the Beebs website recipe.
I thought they were just steamed to reheat them.
That's what my destructions said too.
The Blue Dragon ready mades are rice though :dry:
Does it say if the are entirely rice flour MoS ?
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I really should Google before Gob...
http://www.bluedragon.com/products/snacks-wraps-and-utensils/rice-flour-pancakes.aspx
67% rice flour , Im too bunged up to do the maths but given the water ratio that don't leave a lot for tapioca flour.
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Definately plain flour for chinese duck pancakes. *Divide into 32 equal pieces.
The Blue Dragon ready mades are rice though :dry:
The Chinese restaurant we used to go to when we lived down south - where all the local Chinese people ate - used to use rice pancakes, hence my belief. :closedeyes:
Perhaps its a regional thing. :unsure: