*  Exported from  MasterCook  *
 
                              CHINESE PANCAKES
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Chinese                          Breakfast
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            All-purpose flour
      3/4   c            Very hot water (or more)
    2       tb           Sesame oil
 
   PUT THE FLOUR into a large bowl. Stir the hot water
   gradually into the flour, mixing all the while with
   chopsticks or a fork until the water is fully
   incorporated. Add more water if the mixture seems dry.
   Remove the mixture from the bowl and knead it with
   your hands until smooth. This should take about 8
   minutes. Put the dough back into the bowl, cover it
   with a clean, damp towel and let it rest for about 30
   seconds. After the resting period, take the dough out
   of the bowl and knead it again for about 5 minutes,
   dusting with a little flour if it is sticky. Once the
   dough is smooth, form it into a roll about 18 inches
   long and 1 inch 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 together into a
   circle about 6 inches 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 skillet or wok over a very low
   heat. Put the double pancake into the wok or pan and
   cook it until it has dried on one side. Flip it over
   and cook the other side. Remove from the pan, peel the
   pancakes apart and set them aside. Repeat this process
   until all the dough balls have been cooked. Steam the
   pancakes to reheat them, or you can wrap them tightly
   in a double sheet of foil and put them into a pan
   containing 1 inch of boiling water.
   
   KEN HOM  PRODIGY GUEST CHEFS COOKBOOK
  
 
 
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