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Ingredients : (makes
40 pancakes)
4 cups all-purpose flour
1 tablespoon sesame oil
1 1/2 cups boiling water
Method :
Use a mixing bowl to hold the un-sifted
all-purpose flour before making a well in the center. Add boiling water
and stir rapidly with a fork. On a lightly floured surface, knead the
dough until it is firm and smooth. Place the dough back to the mixing
bowl, cover and set aside to stand for an hour. Briefly knead the dough
again on a lightly floured surface and divide the dough into 4 portions.
Roll each portion into a sausage of 4cm in diameter. Use your fingers to
pull the long dough into 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 up a frying pan with the sesame oil
brushed at the bottom. 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 this pancake as an accompaniment
to
Peking Duck.
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