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The spring pancake (simplified Chinese: 春饼; traditional Chinese: 春餅; pinyin: chūnbǐng) is a traditional Chinese food unique to the northern regions. The pancake is prepared by rubbing oil between two thin layers of leavened dough; after steaming, the pancake can be peeled apart to add fillings. People eat spring pancakes during Lichun to celebrate the beginning spring.
The spring pancake took its rise from the Jin dynasty and has prospered since the Tang dynasty. The lichun was valued by both Chinese ancient kings and civilians. Unlike kings’ great celebrations, civilians celebrated the lichun by eating spring pancakes wrapped around fresh vegetables and meat, which is called bite-the-spring. Bite-the-spring implies that civilians are praying for a good harvest year by eating fresh vegetables and meat at the beginning of spring. In the Qing dynasty, spring pancakes became a fried pancake wrapped around a filling that included ham, chicken, pork, black dates, scallions, walnuts and sugar. In addition, spring pancakes were one of the nine desserts for the regal banquet of the Qing dynasty. The spring pancake is slightly larger than the pancake that is served with Peking duck. The wrapped, filled pancakes were in later times fried and served as what are called spring rolls.[1]
Spring pancakes are usually being served in spring, to celebrate Lichun. The side dishes are diverse, such as Shredded potatoes, cucumber, scallions, and stir-fried vegetables, etc. Just like how it is shown in the picture to the right. Many people is needed to prepare for a whole table of various side dishes, therefore, families like to gathering together at this time, make the dishes and enjoy the spring pancake as a party. (pinyin: chūnbǐng) They sit down and chat when they are enjoying the spring pancake. In this case, Spring pancakes also serves as a social function which bring families together
Dough
- Add a pinch of salt and 3 tbsp of vegetable oil to boiling water. Heat to boiling
- Blanch spinach for 10 seconds
- Transfer spinach and 1/2 cup of boiling water to blender. Blend to smooth. Ensure liquid is still hot.
- Strain the liquid into 2 cups All-Purpose Flour. Stir and set aside for cooling.
- Once cooled, Knead dough until smooth. Cover and rest for 20 min.
Shaping the Pancake
- Shape dough into long circle. Divide into 24 portions (18 for bigger pancakes).
- Flatten one portion. Brush oil on one surface. Overlay with another portion and roll the combined two pieces into a 12–15 cm pancake.
Cooking
- Brush thin layer of oil on pan over medium fire. Fry pancake until each side is brownly dotted.
- For a softer pancake, cover pan with lid to reduce water loss.
- Separate the two parts of the pancake. Keep in steamer until ready to serve.
Serving
- Spring pancakes are often wrapped with moo shu pork, Peking style shredded pork, and roasted duck
- Sometimes served with a dipping sauce made with soy sauce, sesame, or hoisin
There are many variations of spring pancakes in the diverse regions of China and across the world. Let's look at the siblings of spring pancake. One common feature of these pancake is that they all oriented from dough food. Fermented from flours and being rolled into dough, and then the dough are stretched into different shapes. Cong you bing, Lao bing, and Paratha are three examples. They are introduced below.
- Cong you bing (scallion pancake) is a layered, crispy, chewy variation of spring pancakes originating in Shanghai, China. The main feature is the multiple layered folding approach and the addition of scallions or green onions. Cong
- Lao bing is another type of spring pancake. This pancake is generally larger in size and can be cut into strips and stir fried with other meats and vegetables. Often eaten plain or with simple sauces provides a healthy staple food in meals.
- Paratha is an Indian pancake, originating in medieval sanskrit, India. It has long origins and is very widespread across the world
Cong you bing
Lao bing
Paratha
Important Chinese pancake characteristics include the moisture, texture, and reheat ability over time.
Studies have shown that hydrocolloids such as Sodium Alginate, and soluble soybean polysaccharides, have been able to increase the moisture retention of Chinese pancakes while also lowering the staling rate. They have also been shown to improve baking characteristics and the inhibition of starch retrogradation. Free water competition between hydrocolloids and starch reduced the expansion of starch granules, promoting dough consistency, slowing the hardening process, and reducing moisture loss. This is important due to the increasing popularity of commercialization of Chinese pancakes, making taste, longevity, and reheat ability an important consideration.
The flour used to make Chinese pancakes is derived from wheat. This common grain is used in a variety of baked goods and has been selected and changed over time. Particularly, the complex protein, gluten, has been fundamental in creating the baked goods that we all enjoy today. The specific amount and quality of gluten in wheat flour affect the formation of dough, and the texture and taste of the baked product. However, it is also important to note that other molecules and factors play a major role in the selection of quality wheat.
Classification and analysis of wheat has been in practice for more than 250 years. One practice, developed by Osborne in 1907, is to classify wheat grain proteins by solubility in different solutions.
Adverse Reactions to Wheat Proteins
Intolerances and allergies to specific proteins in wheat such as Celia Disease and Gluten sensitivity
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