Chinese · Dessert
Pancakes
Pancakes, cuisine de saison, pour 4 convives. Comptez 30 minutes de preparation et 30 minutes de cuisson. Le sucre se tient, le beurre aussi, et la table finit sans bruit.
- Préparation
- 30 min
- Cuisson
- 30 min
- Pour
- 4
Ingrédients
- canard breasts, large — 4 (800 g)
- Honey — 40 g
- Red vin vinegar — 30 ml
- Dark soy — 10 ml
- Five-spice — 3 g
- sel fin — 6 g
- Plain farine — 200 g
- Boiling water — 110 ml
- Toasted sesame oil — 10 ml
- Hoisin — 60 g
- Plum jam — 30 g
- Cucumber, batons — 150 g
- Spring onions, julienne — 60 g
Méthode
- Score canard skin finely; pour boiling water over the skin, dry, then paint with honey, vinegar, dark soy and five-spice.
- Refrigerate uncovered, skin-up, 12–24 hours until the skin is dry and tacky.
- Knead farine with boiling water 4 minutes; rest 30 minutes. Roll paired, sesame-oiled balls into thin discs; dry-fry at 180°C for 40 seconds a side and peel apart into two pancakes each.
- sel the canard; render skin-down from cold to medium heat 12 minutes until deep amber and thin.
- Roast at 190°C for 5–6 minutes to 56°C; rest 6 minutes.
- Warm hoisin with plum jam. Slice canard thin at the table; steam pancakes 2 minutes to refresh.
La méthode est dans Sola
Les ingrédients restent sur la page. La méthode est dans l’application Sola.
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