*  Exported from  MasterCook  *
 
                             MANDARIN PANCAKES
 
 Recipe By     : 
 Serving Size  : 24   Preparation Time :0:00
 Categories    : Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            All purpose flour, unsifted
      3/4   c            Boiling water
    2       tb           Sesame oil (more or less)
 
    Measure flour into a bowl and mix in water with a
   fork or chopsticks. Work dough several minutes until
   it holds together, then knead on a lightly floured
   board until smooth and satiny (about ten minutes).
   Cover and let rest at room temperature for 30 minutes.
   Roll dough into a 12 inch long log.  Cut into 12 equal
   pieces and keep covered.
    To make each pancake, cut one piece of dough exactly
   in half.  Roll each half into a ball and flatten
   slightly.  Roll each ball on a very lightly floured
   board to a round 3 inches in diameter.  Brush sesame
   oil lightly on top of one round and cover with another
   round.  Press the 2 rounds lightly but firmly
   together.  Place the double round on a lightly floured
   board and roll out, from center to edges, until 7 or 8
   inches in diameter (don't worry if rounds are not
   perfect).  Turn frequently, brushing board lightly
   with flour as needed.  Repeat procedure until you have
   2 or 3 pancakes; then cook before making more.
    Heat a wide frying pan over medium-high heat, then
   place a pancake on the ungreased surface.  Turn about
   every 15 seconds until cake is blistered by air
   pockets, turns parchment color and feels dry.  Cake
   should not brown, but a few golden spots won't hurt.
   If overcooked, cake becomes brittle. Remove from pan
   and carefully pull the two halves apart and stack them
   on a plate.  Keep covered as you cook remaining cakes.
   Serve warm; or let cool, wrap airtight, and
   refrigerate of freeze for later use.
    To heat for serving, thaw if frozen.  Line a
   flat-bottomed steamer with towel dipped in water and
   wrung dry; stack pancakes inside and fold towel over
   pancakes.  Cover and steam over simmering water for
   five minutes. Fold hot pancakes in half, then in half
   again, and arrange in a serving basket. Since they dry
   out quickly, serve just a few at a time and keep
   remainder covered.
  
 
 
                    - - - - - - - - - - - - - - - - - -