Title: Chinese Pancakes B1
Categories: Chinese Rice
Yield: 6 Servings
| 2 | c | FLOUR (APPROXIMATELY) |
| 3/4 | c | BOILING WATER |
| | | SESAME OIL |
Place flour in mixing bowl & make a well in the center.Add water,stirring
quickly w/ fork until a rough dough has formed. It shouldn't be too sticky
& you may not need all the water. Turn dough onto lightly floured
board,knead until smooth (10 min.),adding more flour if necessary Place
dough in mixing bowl & cover. Allow to rest 30 min. Moisten hands w/ sesame
oil. Pull off golf ball-sized pieces of dough & flatten them. Brush top of
each ball w/sesame oil,place another flattened ball on top. With rolling
pin roll pair of pancakes out together to form a 6-8 in. circle. Repeat w/
all dough. Place each set of pancakes on baking pan,bake in moderate
oven(325-350) for 1-2 min.,until 1 side puffs up. Repeat on other side.
Pull pancakes apart while still warm. Let cool. Fold each in 1/4's, place
on aluminum foil. Wrap each like package, place on rack over water. Steam
5-10 min. Temperature(s): HOT Effort: AVERAGE Time: 00:50 Source: MING'S
Comments: YORK ROAD; BALTIMORE Comments: TO BE USED W/ MOU SOU PORK