Hand-Rolled Dan Bing with Basil Omelette and Soy Glaze

Method

1. Mix the flour and salt in a bowl, pour in the boiling water and stir with chopsticks into shaggy flakes (careful, it is hot). Add the cold water and knead for 3 min until smooth and as soft as an earlobe. Rub the surface with a little of the oil, cover and rest for 30 min.

   Add in this stepPlain (all-purpose) flour 100 gSalt ½ pinchBoiling water 60 mlCold water 15 mlVegetable oil 1 tsp

2. For the glaze, stir the soy sauce, sugar, water and cornflour together in a small pan (14 cm) until the cornflour dissolves. Simmer on medium-low heat for 2 min, stirring, until glossy and thick enough to coat a spoon. It thickens further as it cools.

   Add in this stepSoy sauce 1½ tbspSugar 1½ tspWater (for the glaze) 45 mlCornflour ¾ tsp

   medium-low heat

3. Finely chop the spring onion and roughly tear the basil. Beat the eggs with the spring onion, basil, salt and white pepper until evenly mixed.

   Add in this stepEggs 2Spring onion 20 gThai basil (stands in for Taiwanese basil) 5 gSalt ½ pinchWhite pepper 1 pinch

4. Divide the rested dough into 2 equal pieces. On a lightly floured surface roll each into a very thin round about 22 cm across and 1–1.5 mm thick; you should almost see the board through it. Dust with flour and stack.

5. Heat a 24–26 cm non-stick pan on medium heat and brush it with a little of the oil. Cook each wrapper for 1 min per side, until pale golden spots appear and it puffs in places. Keep the cooked wrappers under a clean tea towel so they stay soft.

   Add in this stepVegetable oil 1 tsp

   medium heat

6. Add a little more of the oil, pour in one portion of egg and spread it to the size of a wrapper. Lay a wrapper on top, press, and cook on medium-low heat for 1 min 30 sec until the egg is set and the edges crisp. Roll it up and cook seam-side down for 30 sec more. Repeat with the rest.

   Add in this stepVegetable oil 2 tsp

   medium-low heat

7. Cut each roll into 5–6 pieces and brush or drizzle with the soy glaze.