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Peking Doilies

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Ingredients
  Water 1 Cup (16 tbs)
  Flour 1 Tablespoon
  Peanut oil 1 Tablespoon
Directions

1. Boil water; then gradually add to flour, blending with a wooden spoon. Transfer the dough to a board and knead until soft (do not work it too much). Cover with a damp towel and let stand 15 to 20 minutes.
2. Flour the board lightly. Roll and pull out the dough to form a long thin cylinder, about 2 inches in diameter.
3. Cut the cylinder crosswise in 1/2 to l inch slices (or pinch off walnut-size pieces and roll into balls; then press into 1/2- to 1-inch disks).
4. Flatten slices or disks with the palm of the hand until they're about 1/4 inch thick. Then lightly brush their tops with oil.
5. Stack the slices in pairs, with their oiled surfaces touching. (This makes it possible to separate them easily after they're cooked.) Dust the outside surfaces lightly with flour.
6. With a rolling pin, roll each pair into a thin round cake, about 4 1/2 inches in diameter. (Work lightly and evenly from the center, rolling each as paper-thin as possible. Turn each pancake pair over to check the edges for uniform thickness.)
7. Heat an ungreased (6-inch) skillet over medium-low heat. Add one pancake pair at a time and cook about 1 minute on each side to brown lightly. (Some cooks like to work with rolling pin and board near the stove so they can roll out the second pancake while the first one cooks.)
8. As soon as each pair is done, tear it apart to separate the doilies. Then stack the doilies and cover with a damp cloth until ready to serve.

Recipe Summary

Cuisine: 
Chinese

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