Chinese pancakes

Venezuelan Chinese Bread is one of those breads that when you taste it while you wait for the main course, you get out of control and want to eat more. Its sweet and smooth flavor, with its particular aroma, make it addictive and you can eat many servings without realizing it; the ideal is to spread butter while it is very hot. But in addition to accompanying a dish of Chinese cuisine, it is excellent for a snack with coffee with milk or hot chocolate. Their preparation is simple and eating them even easier.

INGREDIENTS

• 15 grams of fresh yeast.

• 80 grams of sugar (if you want it sweeter you can add up to 100 grams of sugar)

• 580 grams of wheat flour.

• 250 ml of warm water or warm milk.

• 6 g of salt.

• 2 eggs (separate the white from one egg and reserve it to paint the breads)

• 57 ml of vegetable oil.

• Oven at 180 C

• Cook time: 20 to 25 minutes.

PREPARATION

In a container, dissolve the yeast plus one teaspoon of sugar and one teaspoon of wheat flour in the water or warm milk (250 ml). Rest for 10 minutes for the yeast to rise. In a bowl mix the sugar, a yolk and the complete egg, the salt, the oil and the reserved mixture of the activated yeast, beat with a mixer or by hand. In another bowl, place the wheat flour and add the previous mixture, and add by hand until all the flour absorbs the liquid. Bring the mixture to a surface and knead for 10 to 15 minutes. Until the dough is manageable, Divide the dough into portions of approximately 40 grams. Crush each portion by hand and gather the edges bringing them to the center to form a bun or a ball. Bolt them in a circular motion with your hollow hand. Grease the mold. Place the dough balls from the center of the mold towards the periphery. Cover with plastic wrap and leave to ferment for an hour and a half (90 minutes).

Preheat oven to 180/190 degrees. Brush the buns with the egg white that you had reserved.

Bake for 20 to 25 minutes depending on your oven.