Easy Mandarin Pancakes
|All purpose flour||2 Cup (32 tbs), unsifted|
|Boiling water||3⁄4 Cup (12 tbs)|
|Sesame oil/Salad oil||2 Tablespoon|
Measure flour into a bowl and mix in water with a fork or chopsticks.
Work dough several minutes until it holds together, then knead on a lightly floured board until smooth and satiny (about 10 minutes).
Cover and let rest at room temperature for 30 minutes.
Roll dough into a 12-inch-long log.
Cut into 12 equal pieces and keep covered.
To make each pancake, cut 1 piece of dough exactly in half.
Roll each half into a ball and flatten slightly.
Roll each ball on a very lightly floured board to a round 3 inches in diameter.
Brush sesame oil lightly on top of one round and cover with another round.
Press the 2 rounds lightly but firmly together.
Place the double round on a lightly floured board and roll out, from center to edges, until 7 or 8 inches in diameter (don't worry if rounds are not perfect).
Turn frequently, brushing board lightly with flour as needed.
Repeat procedure until you have 2 or 3 pancakes; then cook before making more.
Heat a wide frying pan over medium-high heat, then place a pancake on the ungreased surface.
Turn about every 15 seconds until cake is blistered by air pockets, turns parchment color, and feels dry.
Cake should not brown, but a few golden spots won't hurt.
If overcooked, cake becomes brittle.
Remove from pan and carefully pull the two halves apart and stack them on a plate.
Keep covered as you cook remaining cakes.
Serve warm; or let cool, wrap airtight, and refrigerate or freeze for later use.
To heat for serving, thaw if frozen.
Line a flat-bottomed steamer with a towel dipped in water and wrung dry; stack pancakes inside and fold towel over pancakes.
Cover and steam over simmering water for 5 minutes.
Fold hot pancakes in half, then in half again, and arrange in a serving basket.
Since they dry out quickly, serve just a few at a time and keep remainder covered.