Peking Doilies (Aka Mandarin Pancakes)
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INGREDIENTS
- 2 ts Sesame oil
- 1 1/4 c Flour
- 3/8 c Boiling water
- 1/8 c Cold water
INSTRUCTIONS
Mix flour and boiling water. Add cold water and knead into a smooth dough. Let rest a few minutes. Roll out into a baguette and cut into six pieces. Use a rolling pin to flatten each piece into a 4" pancake. Brush each with a thin layer of sesame oil and place them together in pairs, oiled sides together. Roll each pair out until you have 6" pancakes. Heat a dry nonstick pan to medium-high. Drop in a pancake pair and cook until golden bubbles form on the underside, shaking the pan from time to time. Flip and repeat for the other side. Remove and separate pancakes. Fold into quarters and cover with a warm damp towel until serving time. This recipe may be doubled. Pancakes may be made ahead and reheated by steaming (but theyre better fresh). Recipes posted to FIDO COOKING echo by Mike Loo, an excellent cook, between Dec 1, 1944 and Jul 31, 1995. Many are authentic Chinese recipes. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mikeloo.zip
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (41g) | ||
| Recipe Makes: 6 - enough f | ||
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| Calories: 127 | ||
| Calories from Fat: 16 (13%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 1.8g | 2 % | |
| Saturated Fat 0.3g | 1 % | |
| Monounsaturated Fat 0.6g | ||
| Polyunsanturated Fat 0.8g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 0.9mg | 0 % | |
| Potassium 33.5mg | 1 % | |
| Total Carbohydrate 23.8g | 7 % | |
| Dietary Fiber 0.8g | 3 % | |
| Sugars, other 23g | ||
| Protein 3.2g | 5 % | |
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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: 127
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