Chinese focaccia with crunchy capers

Ingredients to make Cong You Bing

– 240 g 00 flour
– 170 g boiling water
– 1 teaspoon of fine salt
– 30 g Crispy Capers “La Nicchia”
– to taste extra virgin olive oil

Ingredients for the emulsion

– 40 g extra virgin olive oil
– 15 g 00 flour
– 110 ml

Place the flour, salt, boiling water and oil in a bowl. Mix well until the ingredients are well combined.

Transfer the dough to a lightly floured surface and knead it for 8/10 minutes until it is smooth.

Form a ball and transfer it to a bowl. Cover the bowl with cling film and leave to rest for 1 hour.

In the meantime, prepare an emulsion with water, oil and flour. Mix well with a whisk and set aside.

Once the rest time has passed, take the dough again, knead it for a couple of minutes, form a "snake" and divide it into 4 or 6 parts, but no more otherwise they will be too small.

Roll out each piece, first with your hands and then with the help of a rolling pin until it forms a rectangle.

Brush each rectangle with the emulsion. Then sprinkle the rectangle with “La Nicchia” Crispy Capers.

Wrap it from the long side to the short side.

At this point roll it up on itself to form a snail. Repeat the operation for all the pieces.

Crush each snail with your hands, and then with the help of a rolling pin create a disc with a thickness of 4/5mm.

Heat a crepe pan and cook your Cong You Bing with crunchy capers, 1 minute per side and every time you turn it you will have to brush it with the emulsion.

Repeat the operation until they are golden brown.

Now all you have to do is taste them

- Charmen -


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