Happy cooking!

Thanks for giving it a try Maja! Yes, it sounds like they cooked a bit too long. That can cause excess moisture loss, making them drier and harder to separate. A shorter cooking time should help next time.

My troubles with them are probably due to my inexperience – I had a hard time separating them after they were cooked and they took too long to cook, so they were a little dry (already described in the instructions).

Will definitely try again 🙂

Wonderful to hear the recipe worked well for you, Frank!

I lived in Northern China for 20 years and dined in family homes most days. I’ve always seen them steamed and the best Beijing Duck Restaurants which don’t cut corners always steam them too. Its more authentic and they can be served warm. It might be easier for people at home to fry them if they don’t know the technique to steam them and I only mention it because I’ve been told many times in the West that I’m wrong for steaming them and they should be fried. I don’t think the translation “pancake” helps with that.

As I mentioned in the post, these pancakes (used for Peking duck and other dishes) can be cooked in either a steamer or a pan. In restaurants, they’re often made in bulk by machine and simply reheated in steamers on demand. But if you’ve ever dined in Northern Chinese homes, you’ll notice many home cooks make them in a pan. I chose to share the pan method because it’s simple, reliable, and works well even if you don’t have a steamer. Also, they’re not really “fried,” since no oil is added to the pan. Hope this helps!

Hi Erwin! I think you’re talking about the recipe for Bao Buns as these duck pancakes use no-yeast dough. I haven’t tested Tangzhong or Yudani method for bao buns. I assume they work with adjustment but I can’t be 100% sure.