Title: PEKING DOILIES (AKA MANDARIN PANCAKES)
Categories: Chinese, Breads, Loo
Yield: 6 - enough f
1 1/4 c Flour
3/8 c Boiling water
1/8 c Cold water
2 ts Sesame oil
Mix flour and boiling water. Add cold water and knead
into a smooth dough. Let rest a few minutes. Roll out
into a baguette and cut into six pieces. Use a rolling
pin to flatten each piece into a 4" pancake. Brush
each with a thin layer of sesame oil and place them
together in pairs, oiled sides together. Roll each
pair out until you have 6" pancakes.
Heat a dry nonstick pan to medium-high. Drop in a
pancake pair and cook until golden bubbles form on the
underside, shaking the pan from time to time. Flip and
repeat for the other side. Remove and separate
pancakes. Fold into quarters and cover with a warm
damp towel until serving time.
This recipe may be doubled. Pancakes may be made ahead
and reheated by steaming (but they're better fresh).
