* Exported from MasterCook *
Chinese Pancakes
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------
2 cups all-purpose flour
1 tablespoon sesame oil
1/2 cup hot water -- to 2/3 cups
2 tablespoons sesame oil -- (to 4 T.) for brushing
Place flour in a large bowl and slowly mix in oil and water until you have a smooth dough.
Knead dough for about 5 minutes and let rest for about 10 minutes.
Roll dough into a thin rectangle and jelly-roll it into a tight rope shape. Cut rope into 12 equal pieces. Roll each piece into a round, about 7 inches in diameter.
Brush tops of pancakes with sesame oil and press 2 together, oiled side to oiled side.
Cook on a very hot griddle or tortilla press. Turn and cook the other side when the pancake starts to bubble and brown spots appear on the bottom.
Peel pancakes apart and fold each pancake in half with the oiled side in.
Wrap in a napkin or kitchen towel and place on a plate in a warm oven until served.
Makes 12.
These pancakes are traditionally brushed with hoisin sauce or plum sauce and used to wrap pieces of Peking [2favorite], scallion and cucumber.
Cuisine:
"Chinese"
Source:
"Flatbreads From Around the World: with toppings, fillings, and spreads by Donna Rathmell German, Bristol Publishing, 1994."
S(Formatted by Chupa Babi):
"Sept 2009"
Yield:
"12 pancakes"
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Per Serving (excluding unknown items): 106 Calories; 4g Fat (31.0% calories from fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1 Grain(Starch)
Nutr. Assoc. : 0 0 0 0
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