Beijing Jianbing Guozi
A thin, crispy pancake wrapped around tender egg and crunchy youtiao, dressed with sweet bean sauce and chili sauce. Every bite captures the soul of Beijing street breakfast.
Ingredients
9 items- All-purpose flour 1 cup (150g)
- Water 1 cup (250ml)
- Eggs 4 large
- Youtiao (fried dough stick) 2
- Sweet bean sauce 2 tablespoons
- Chili sauce 1 tablespoon
- Scallions 2 tablespoons
- Cilantro 1 tablespoon
- Cooking oil as needed
Nutrition
Steps （7 steps）
In a large bowl, combine 1 cup all-purpose flour and 1 cup water, whisk until smooth and no lumps. Let rest for 15 minutes.
Chop scallions and cilantro; halve the fried dough sticks; in a small bowl mix sweet bean sauce and chili sauce.
Heat a nonstick pan over medium heat and brush with oil. Pour about 1/3 cup of batter onto the center, quickly spread into a thin round (diameter ~20 cm) using a scraper.
When the batter surface sets, crack an egg onto the pancake, use scraper to break yolk and spread evenly over the entire pancake. Sprinkle scallions and cilantro.
When the egg is half set and edges start to lift, gently flip the pancake with a spatula. Cook for another 30 seconds until the egg side is golden.
Spread sweet bean and chili sauce on the pancake, place half a fried dough stick, fold the pancake over to wrap it tightly.
Remove from pan, cut in half if desired, and serve hot. Keep medium heat throughout.
Tips
Resting the batter is key to a pliable pancake. Flip gently to avoid tearing. Crack the egg directly onto the pancake for best texture. Customize the heat from chili sauce.
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