-
Place the un-sifted flour
in a mixing bowl.
-
Make a well in the center
and add the boiling water, stirring rapidly with a fork.
-
Knead the dough well on a
lightly floured surface until it is smooth and firm.
-
Return the dough to the
mixing bowl, cover and leave to stand for 1 hour.
-
Knead the dough briefly on
a lightly floured surface and roll into a sausage 4 cm in
diameter.
-
Pull it apart with your
fingers to make about 40 equal sized pieces.
-
Roll the pieces between
your hands to make smooth balls, making sure that they are all the
same size.
-
Lightly oil the fingers
and palms of your hands and flatten each ball until it is 5 mm
thick.
-
Brush the top with sesame
oil.
-
Place one piece of dough
on top of another, oiled sides facing, and roll out into a pancake
about 15 cm across.
-
Heat the frying pan and
brush the bottom with sesame oil.
-
Add the paired pancakes to
the skillet one at a time.
-
Cook over a medium heat
for 30 seconds, turn and cook the other side for 30 seconds.
-
Pull the paired pancakes
apart with your fingers to make two thin pancakes.
-
Place them on a large
piece of foil, one on top of the other, oiled side up.
-
Wrap them in the foil and
steam for 30 minutes.
-
Serve as an accompaniment
to
Peking Duck.
-
Any pancakes left over can
be wrapped in foil and kept in the refrigerator for up to three
days.