Peking Doilies Recipe
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Ingredients:
1 1/4 cups/ 310ml
2 cups/ 500 ml
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water
all-purpose flour, sifted
oil or sesame oil, or a combination of the two
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Method:
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In a pan, bring
water to a boil. Add flour, all at once, and
stir very quickly with a wooden spoon to
combine. Remove from pan and knead mixture on a
floured board until smooth, about 10 minutes.
Cover with a damp towel and let stand for 10
minutes.
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Form the dough
into a long roll 1 1/4 inch/ 3 cm in diameter.
Cut into 1/2 inch/ 1 cm thick slices. Flatten to
1/4 inch/ 0.5 cm thickness and brush one side of
half the rounds with a little oil. Place one
unoiled round on top of the oiled side of
another. Dust each pair with flour and roll out
to a very thin pancake, about 4-5 inches/ 10-12
cm in diameter. Roll from the center, turning
the pancake a little after each roll to ensure a
perfect circle of even thickness.
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Heat an ungreased
wok or griddle over low to medium heat. Bake one
pancake at a time for about 1 minutes on each
side or until lightly colored.
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Transfer to a
platter, separate the two halves and keep
covered with a towel until all pancakes are
ready. Peking doilies can be made in advance,
kept in the refrigerator and reheated by
steaming for 8-10 minutes.
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Makes 15-25
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