Sunday, 5 February 2012

Asian Pancakes

I wasn't sure about these pancakes at first, as they are considerably thicker than the ones you generally get from Chinese restaurants and take-outs. However, I had these with the  Asian- Inspired Crispy Chicken Salad with Pancakes and they worked really well. This recipe is from Ken Hom, but I found it from this blog.

Asian Pancakes
Makes 18
275g plain flour
250ml hot water
2tbsp sesame oil
1. Mix the flour and water together in a bowl, adding more water if the mixture seems too dry.

2. Knead the dough on a flour-dusted work surface for about 8 minutes, or until the dough is smooth and return to the bowl, covered with a damp tea towel to rest for 30 minutes.

3. Knead the dough for another 5 minutes. Roll into an 18 inch log and cut into inch-wide pieces to form 18 blobs.

4. Shape the pieces into balls and dip one side of half the pieces into the sesame oil, then pair up and sandwich the dry and oily blobs together, oily-side in and press together so there are 9 pieces in total. Roll the pieces into 6 inch diameter discs and dry-fry over a low flame for 1-2 minutes, or until the pancakes seem dry.
5. Once the pancakes are cooked and cooled, peel the pairs apart and reheat in the microwave for about 10 seconds on full power.

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