Serve these popular Mandarin Chinese pancakes with Mu Shu Pork, Peking Duck or filled with sweet red bean paste.
BREAD RECIPE HELP
INGREDIENTS
2 cups all-purpose unbleached flour; spoon into measuring cup and level to rim
1 cup boiling water
INSTRUCTIONS
-Add the boiling water to the flour and mix with paddle attachment for about three minutes, or until the dough becomes smooth and elastic.
-You can also mix and knead by hand, if you want to. I DON'T want to.
-Make dough into a log that is about 1.5″ in diameter
-Cut dough into 16 equal portions
-Flatten the portions, with your hand, into disks, and cover with a kitchen towel.
-Take two disks and brush one of them with toasted sesame oil.
-Put the other disk on top, and press the disks together.
-Use a small rolling pin to roll the pancakes out very thin.
-Roll on one side, then flip pancake over and roll on the other side.
-Continue, in this manner, till all the pancake pairs are rolled out. You should have 8 sets of two pancakes. Keep them covered with a kitchen towel, so they don't dry out.
-Heat a dry frying pan till it is hot and place one pancake pair into the pan.
-Cook on one side, for about 30 seconds, and then flip over and cook the other side.
-Cook till the pancake puffs up…the steam created will separate the pancakes from each other.
-Flip the pancake pair again and cook till there are a few browned spots on each side.
-Remove pancakes from pan and place under a kitchen towel, to steam.
-Continue, in the same manner, till all the pancakes are cooked.
SERVE
When you are done, separate the pancake pairs by finding the edge of one, and gently pull them apart.
STORAGE
Keep cooked pancakes in a zip-top bag, so they don't dry out.
