Bergy Dim Sum #7, Mandarin Pancakes
Total Time: 1 hr 30 mins
Preparation Time: 50 mins
Cook Time: 40 mins
Ingredients
- 2 cups all-purpose flour
- 3/4 cup boiling water
- 1 tablespoon sesame oil
Recipe
- 1 put unsifted flour in a bowl.
- 2 pour in all the boiling water at once stirring with the handle of a wooden spoon (or use your mixer with the bread paddle mix and knead for 5 minutes).
- 3 when the dough is cool enough to handle knead for 10 minutes (this step is not necessary if you used your mixer).
- 4 whether you do this by hand or with the mixer the mixture is ready when it is a smooth, soft dough.
- 5 cover the dough and let it rest for 30 minutes.
- 6 roll dough into a cylindrical shape and cut into 10 equal pieces.
- 7 keep covered with plastic wrap to prevent drying out.
- 8 take one slice at a time and cut in two equal pieces.
- 9 on a lightly floured board roll each piece into a 3" circle.
- 10 brush one side of one of the 3" circle pancakes with sesame oil, brush the oil right to the edge.
- 11 put the second 3 inch piece on top of the first and roll both pieces out into a pancake about 7 inches across.
- 12 they must be very thin.
- 13 cover with plastic as each is made.
- 14 when they are all rolled out heat a skillet or griddle, do not grease it.
- 15 put pancakes one at a time on the ungreased surface.
- 16 cook over low heat until pancake developes small bubbles.
- 17 turn frequently so that both sides are cooked (you'll see a few golden spots).
- 18 remove from pan and gently pull the two pancakes apart.
- 19 this should go very easy because of the sesame oil that you brushed between them.
- 20 pile the pancakes on a plate, put waxed paper between them and cover tightly with plastic wrap so they do not dry out.
- 21 these pancakes will keep several days in the refrigerator.
- 22 to reheat arrange pancakes in a steamer lined with a clean tea towel.
- 23 cover and put over simmering water for a minute or two.
- 24 to serve fold pancake into quarters.
- 25 the pancakes should be soft and pliable.
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