Sichuan-style Egg Baked Pancakes (Danhonggao)
Chinese · Organized from the video by Chinese Cooking Demystified
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Ingredients
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Steps
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- 1
Dissolve 100 g brown sugar into 190 g hot water. Once cooled to room temperature, dissolve 2 g osmotolerant yeast into the mixture.
- 2
Whisk in 2 eggs until smooth. Sift in 200 g AP flour, folding gently to combine. Strain the batter through a sieve to remove lumps. Cover and let ferment for 1 hour.
⏱ 1 hour
- 3
Mix 2 g baking soda and 1 g baking powder with 10 g water. Fold this leavening mixture into the fermented batter.
- 4
Heat the pan on medium-low heat. Wipe the pan with an oiled paper towel. Pour 3 tablespoons of batter into the pan, swirling to create a thin ring. Cover for 30 seconds.
🔥 medium-low heat⏱ 30 seconds
- 5
Add filling (e.g., Laoganma) to the center. Cover and bake for 30-45 seconds. Once the edges are golden, use tweezers to loosen the edge and fold the pancake over the filling.
⏱ 30-45 seconds
- 6
For the pork filling: Mix 100 g minced pork with 1/4 tsp starch, 1/4 tsp soy sauce, and 1 tsp white pepper. Fry in a pan with 1 tbsp oil on medium heat until golden. Add 20 g minced zhacai and fry for 1 minute.
🔥 medium heat⏱ 1 minute
- 7
For the sweet filling: Pound 10 g toasted peanuts in a mortar into 0.5 cm bits. Mix with 20 g granulated sugar and 10 g toasted sesame seeds.
- 8
For the cream filling: Whisk 250 g cold heavy cream, 1 tbsp sugar, and 1 tsp salt on low. Increase to medium until soft peaks form. Add 1/4 tsp vanilla and whip on high to stiff peaks. Keep refrigerated.
- 9
To assemble the cream-filled version: After the pancake is baked and loosened, sprinkle 1 tbsp of pig floss on the base, then add 1 tbsp of whipped cream and fold.
Tips
- Use the smallest pan possible to ensure the signature thin, crispy edges.
- The pan should be wiped with oil to prevent sticking.
- For the sweet nut filling, the sugar and nuts are meant to be a coarse, textured mix.
- The 'cream' in traditional recipes was often a steamed meringue, but whipped cream is a modern popular alternative.
This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Chinese Cooking Demystified on YouTube