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Quick Overview

This video tutorial demonstrates how to make soft and chewy scallion egg crepes (Jidan Bing) by mixing flour with hot water first, resting the dough, and then cooking the crepes separately before layering them with cooked egg and scallions before rolling to ensure they remain soft upon cooling.

Key Points: The recipe uses 300g of flour, initially mixed with 130ml of boiling water (scalding method) and 3g of salt to increase gluten strength. After initial mixing into a shaggy mass, 80ml of cold water is added to create a softer dough, which is then kneaded for a few minutes until smooth after a 10-minute rest. The dough is divided into 8 to 10 small balls, shaped into rounds, stacked in pairs with dry flour or oil in between, and then rolled thin. The thin dough layers are cooked on a preheated pan (no oil needed) using a crepe mode, covered for one minute, flipped, and cooked for another minute until the color whitens and bubbles appear. Six eggs are mixed with salt, a few drops of cooking wine to remove fishy smell, and a spoonful of starch for texture, then chopped scallions are added to the egg mixture. Once the egg layer sets on the cooked crepe, another crepe is placed on top, and the entire assembly is rolled up, cut, and served to showcase the soft, chewy, and delicious layered result. The final product is a nutritious and simple breakfast option that remains soft even after cooling, as the stacked cooking method prevents hardening.

Context: This video is a cooking tutorial presented by '小颖美食' (Xiao Ying Meishi) demonstrating a specific method for making layered scallion egg crepes (Jidan Bing). The technique focuses on achieving a very soft and flexible wrapper by using a combination of hot water (scalding) and cold water during the dough mixing process, followed by a resting period, which is crucial for the final texture.

Detailed Analysis

The video details the preparation of soft, layered scallion egg crepes. First, the dough is prepared using 300g of flour, 3g of salt, and 130ml of boiling water to scald the flour, followed by the addition of 80ml of cold water to form a dough, which is rested for 10 minutes, kneaded until smooth, and then rested again before being divided into 8-10 small portions (0:06-0:38). Each portion is rolled into a thin circle, dusted with flour or oiled, and then stacked in pairs before being rolled out again into a thin wrapper (1:33-2:01). These wrappers are cooked on a preheated electric griddle without oil, for one minute covered, then flipped and cooked for another minute until pale and slightly puffed (2:02-2:24). Simultaneously, the filling is prepared by mixing six eggs with salt, a few drops of cooking wine, and a spoonful of starch, then mixing in chopped scallions (0:38-1:01). When the first crepe is partially set on the pan, the egg mixture is poured over it, spread thinly, and cooked until nearly set (2:47-2:57). Another cooked crepe is immediately placed on top of the egg layer, and the entire stack is rolled up tightly (2:57-3:07). The resulting rolls are cut to reveal the beautiful, tight layers of soft dough and egg filling, concluding that the final product is soft, chewy, and delicious, even when cold.