Pancake Bun
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Ngap Beng | 鴨餅
Description
These Chinese fluffy buns are traditionally used for roasted Peking duck with vegetables and Hoi-Sin Sauce. The Peking Duck is originally from Beijing were it has been served with very thin pancakes. However the pancakes of the Cantonese version of the Peking Duck are replaced by white fluffy buns.
Ingredients
Wheat flour and water
Weight
30 gram
Preparation
Steam about 3-5 minutes above boiling water
Deep-fry about 3 minutes by 175°C
Serving suggestions
Besides the traditional duck filling, you can choose to put a wide variety of meats and vegetables instead. Glazed pork belly, pulled pork, kim chi to name a few. By deep frying the bun, the sugar will caramelize and become crispy. Serve it with fresh fruit and ice cream for a surprising hot and cold dessert. More serving suggestions
