Thursday, 1 November 2007

Mandarin Pancake 荷葉餅

Mandarin pancake 荷葉餅 is a famous wrapper for peking roasted duck but I wrap it with char siew. It is ver easy to make it and taste good too. The main concept to get soft pancake is not to pan fry it too long or it may turn out hard.

Source: Euphocafe, chinese cookbook

2 cups flour
3/4 cup hot boiling water
2 tbsp oil
1. Place flour in a big bowl, pour in hot boiling water and stir it constantly with chopsticks. When it is slighlt cool down, knead it to a smooth dough.
2. Cover and rest the dough for 15 minutes.
3. On a floured surface, roll ot dough 3/4 cm thick, cut it out in circles (about a small bowl size. Repeat.
4. Brush the under circle dough surface and stick it on another dough circle. Roll it out to a bigger dough.
5. Pan fry it on a preheat non-stick pan for seconds and turn it to another side and pan fry it for second.
6. Dish out, seperate the pancake when it is still hot. Served with char siew or any fillings you like.
1. Don't pan fry it too long or you will get hard pancake, it is already cooked when you pour in hot boiling water.
2. If you use normal pan, oiled a bit surface to prevent sticking.

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