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Name: Chinese Pancakes #2
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 2 c Flour; 3 tb Oil for brushing; 1 c Boiling water

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INGREDIENTS

2 c Flour
3 tb Oil for brushing
1 c Boiling water

Servings

INSTRUCTIONS

Measure the flour into a large bowl and add the boiling water gradually as you stir with chopsticks or a wooden spoon until the mixture resembles lumpy meal. Press the mass into a large ball. Dust your work surface with flour and turn the dough out onto it. Knead it, pushing with the heels of your hands and turning it, for 5 minutes, until it is no longer sticky. Dust lightly with flour whenever necessary. Cover with a damp cloth and let it rest for 30 minutes. Flour the work surface again and knead the dough another 5 minutes until it is soft and smooth, dusting with flour when necessary. Shape the dough into a log, cut it in half lengthwise, and then roll each half back and forth with your palms to form a sausage shape about 15 inches long. Cut each sausage into 1-inch pieces and stand them up on their edges on a floured surface. Brush 1 side of a piece of dough with oil and press this side onto another piece; then roll into a double pancake measuring about 6 inches in diameter. Repeat until you have made 15 double pancakes. Doubling is to cut the pan baking time and effort in half. Heat a heavy skillet over low heat until hot. Place a pancake in the center and "bake" it for about 1-1/2 minutes, until the surface puffs into a bubble and the bottom is speckled with small light brown spots. Flip and bake the other side about 45 seconds. These pancakes should be soft and slightly chewy. The crucial point in making them is the heat level; if the pan is too hot the pancakes will be covered with large burned spots and if it is not hot enough the pancake will dry out in cooking. Be careful to bake only 1-1/2 minutes and test for light brown spots, and youll have a perfect pancake. ake. Remove the double pancake to a plate while you put another one into the skillet; then peel off the finished top one to give you 2 individual pancakes. Fold each one to make a half moon and place on a plate. Repeat the baking, peeling and folding until all 30 pancakes are made, lowering heat if pancakes are browning too fast. Steam the folded pancakes on a heatproof plate for 5 minutes before serving them. You may make them hours or days in advance, and you can freeze them. Wrap tightly in plastic for refrigerating or freezing. Reheat by steaming 10 to 15 minutes until soft and resilient. EASTMAN@SOLSTICE.JPL.NASA.GOV REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.

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Chinese Pancakes #2

2 c Flour
3 tb Oil for brushing
1 c Boiling water

Measure the flour into a large bowl and add the boiling water gradually as  you stir with chopsticks or a wooden spoon until the mixture resembles  lumpy meal. Press the mass into a large ball.     Dust your work surface with flour and turn the dough out onto it.  Knead  it, pushing with the heels of your hands and turning it, for 5 minutes,  until it is no longer sticky. Dust lightly with flour whenever necessary.  Cover with a damp cloth and let it rest for 30 minutes.     Flour the work surface again and knead the dough another 5 minutes until  it is soft and smooth, dusting with flour when necessary. Shape the dough  into a log, cut it in half lengthwise, and then roll each half back and  forth with your palms to form a sausage shape about 15 inches long. Cut  each sausage into 1-inch pieces and stand them up on their edges on a  floured surface.     Brush 1 side of a piece of dough with oil and press this side onto another  piece; then roll into a double pancake measuring about 6 inches in  diameter. Repeat until you have made 15 double pancakes. Doubling is to cut  the pan baking time and effort in half.     Heat a heavy skillet over low heat until hot.  Place a pancake in the  center and "bake" it for about 1-1/2 minutes, until the surface puffs into  a bubble and the bottom is speckled with small light brown spots. Flip and  bake the other side about 45 seconds. These pancakes should be soft and  slightly chewy. The crucial point in making them is the heat level; if the  pan is too hot the pancakes will be covered with large burned spots and if  it is not hot enough the pancake will dry out in cooking. Be careful to  bake only 1-1/2 minutes and test for light brown spots, and youll have a  perfect pancake. ake.     Remove the double pancake to a plate while you put another one into the  skillet; then peel off the finished top one to give you 2 individual  pancakes. Fold each one to make a half moon and place on a plate. Repeat  the baking, peeling and folding until all 30 pancakes are made, lowering  heat if pancakes are browning too fast.     Steam the folded pancakes on a heatproof plate for 5 minutes before  serving them. You may make them hours or days in advance, and you can  freeze them. Wrap tightly in plastic for refrigerating or freezing. Reheat  by steaming 10 to 15 minutes until soft and resilient.    EASTMAN@SOLSTICE.JPL.NASA.GOV    REC.FOOD.RECIPES    From rec.food.cooking archives.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (418g)
Recipe Makes: 1 Servings

Calories: 1092
Calories from Fat: 26 (2%)

Amt Per Serving		% DV

	Total Fat 2.9g	4 %
	Saturated Fat 0.5g	2 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 1.2g
Cholesterol 0mg		0 %
Sodium 9.6mg		0 %
Potassium 322.2mg		8 %
Total Carbohydrate 228.9g		67 %
	Dietary Fiber 8.1g	32 %
	Sugars, other 220.8g
Protein 31g		44 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1092

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