Start your day the authentic Chinese way with Grandma Hang's beloved Beef Shaobing and Tanmo! This traditional breakfast pairing offers a delightful combination of flaky, savory pancakes and tender, subtly sweet dough fritters. Imagine the rich aroma of sizzling beef filling encased in golden-brown layers, perfectly complemented by the soft, airy texture of the Tanmo. This recipe, passed down through generations, captures the heart of home-style Chinese cooking, emphasizing simple ingredients and masterful technique. Grandma Hang's secret lies in the precise balance of flavors and textures, creating a breakfast experience that's both comforting and unforgettable.
Ready to recreate this culinary masterpiece in your own kitchen? Follow our step-by-step guide below to master the art of making Beef Shaobing and Tanmo, and share this delicious tradition with your loved ones. You'll soon understand why this breakfast has been a family favorite for decades.
Tools Needed
- Butcher block
- Oven
- Mixing bowls
- Rolling pin
Ingredients
Step-by-Step Instructions
Step 1. Preparing the Shaobing Dough & Beef Filling
- Prepare the dough using Grandma Hang's old-style fermentation method (laian). Save a small piece of dough each day to naturally ferment, adding to it the following day. This process takes two extra hours.
- After the fermentation process is complete, prepare the dough for the Shaobing. Roll out the dough.
- Prepare the beef filling. Carefully select beef with the right balance of fat, lean meat, and tendon.
- Simmer the beef with dozens of secret spices until it's fall-apart tender.
- Chop the simmered beef and mix it with hot broth.
Step 2. Shaping and Baking the Shaobing
- Coat the rolled-out dough with sesame seeds.
- Bake the Shaobing in a specially designed oven, going through three stages of heat for shaping, browning, and crisping to achieve the perfect texture (crispy outside, tender inside).
Step 3. Assembling the Shaobing
- Stuff the prepared beef mixture into the Shaobing.
Step 4. Preparing the Tanmo
- Prepare the Tanmo (sweet soup, but savory in taste).
Read more: Crispy Salt & Pepper Shrimp: A Simple Chinese Prawn Recipe
Tips
- The old-style fermentation method (laian) results in a fluffier texture and subtle aroma.
- In old Ganxian tradition, Beef Shaobing must be eaten with Tanmo.
Nutrition
- N/A
FAQs
1. Can I make the Shaobing and Tanmo ahead of time?
Yes! The Shaobing can be made a day ahead and reheated. The Tanmo are best fresh, but can be made a few hours ahead and kept warm in a low oven.
2. What can I substitute if I don't have all the ingredients?
For the Shaobing filling, you can adjust the beef with other meats like pork or even mushrooms. If you lack sesame oil, a neutral oil will work. For the Tanmo, you can experiment with different types of flour, but all-purpose works best.
So, gather your ingredients and embark on this culinary adventure! With a little patience and these simple instructions, you'll be enjoying the delicious flavors of Grandma Hang's Beef Shaobing and Tanmo in no time. This treasured family recipe is a testament to the enduring power of simple, authentic food.