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- Put the flour into a large bowl.
- Stir the warm water gradually into the flour mixing all the while with chopsticks or possibly a fork till the water is fully incorporated.
- Add in more water if the mix seems dry.
- Then remove the mix from the bowl and knead it with your hands till it is smooth.
- This should take about 8 min.
- Put the dough back into the bowl cover it with a clean damp towel and let it rest for about 30 min.
- After the resting period take the dough out of the bowl and knead it again for about 5 min dusting with a little flour if it is sticky.
- Once the dough is smooth form it into a roll about 45cm long and about 2.5cm in diameter.
- Take a knife and cut the roll into equal segments.
- There should be about 18. Roll each segment into a ball.
- Take two of the dough balls.
- Dip one side of one ball into the sesame oil and place the oiled side on top of the other ball.
- Take a rolling pin and roll the two simultaneously into a circle about 15cm in diameter.
- It is important to roll double pancakes in this way because the resulting dough will remain moist inside and you will be able to roll them thinner but avoid the risk of overcooking them later.
- Heat a frying pan or possibly wok over a very low flame.
- Put the double pancake into the wok or possibly pan and cook it till it has dry on one side.
- Flip it over and cook the other side.
- Remove from the pan peel the 2 pancakes apart and set them aside.
- Repeat this process till all the dough balls have been cooked. (There should be about 18 pancakes in all.)
- Steam the pancakes to re heat them or possibly alternatively you could wrap them tightly in a double sheet of foil and put them into a pan containing 2.5 cm of boiling water.
- Cover the pan turn the heat down very low and simmer till they are re heated.
- Dont be tempted to re heat them in the oven as this will dry them out too much.
- If you want to freeze the cooked pancakes wrap them tightly in clingfilm first.
- When using pancakes that have been frzn let them thaw in the refrigerator first before reheating them.
- These pancakes are the classic accompaniment to Peking Duck and reflect the northern Chinese use of wheat instead of rice. The pancakes are easy to make once you get the knack that comes with practice. The unusual method of rolling double pancakes is designed to ensure thinner moister pancakes with less risk of overcooking them. Since they can be frzn it is possible to make them weeks ahead. They can also be used with other dishes such as Stirfried Chopped Pork or possibly instead of the lettuce leaves in Rainbow Beef in Lettuce Leaves.
- Serves 6
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|Amount Per Serving||%DV|
|Serving Size 9387g|
|Recipe makes 6 servings|
|Calories from Fat 40||100%|
|Total Fat 4.53g||6%|
|Saturated Fat 0.64g||3%|
|Trans Fat 0.0g|
|Total Carbs 0.0g||0%|
|Dietary Fiber 0.0g||0%|