Peking Doilies (aka Mandarin Pancakes)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | Breads, Chinese, Loo | 6 | – enough f | |
INGREDIENTS
| 1 1/4 | c | Flour |
| 3/8 | c | Boiling water |
| 1/8 | c | Cold water |
| 2 | t | Sesame oil |
INSTRUCTIONS
Mix flour and boiling water. Add cold water and knead into a smooth dough. Let rest a few minutes. Roll out into a baguette and cut into six pieces. Use a rolling pin to flatten each piece into a 4" pancake. Brush each with a thin layer of sesame oil and place them together in pairs, oiled sides together. Roll each pair out until you have 6" pancakes. Heat a dry nonstick pan to medium-high. Drop in a pancake pair and cook until golden bubbles form on the underside, shaking the pan from time to time. Flip and repeat for the other side. Remove and separate pancakes. Fold into quarters and cover with a warm damp towel until serving time. This recipe may be doubled. Pancakes may be made ahead and reheated by steaming (but they're better fresh). Recipes posted to FIDO COOKING echo by Mike Loo, an excellent cook, between Dec 1, 1944 and Jul 31, 1995. Many are authentic Chinese recipes. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mikeloo.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 108
Calories From Fat: 15
Total Fat: 1.8g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 28mg
Carbohydrates: 19.9g
Fiber: <1g
Sugar: <1g
Protein: 2.7g