Chinese pancakes for duck
Serve up your very own pancakes for crispy duck and your guests will be mighty impressed
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Difficulty and servings
Makes 16
Preparation and cooking times
Ready in 30 minutes plus 30 minutes resting
- Put the flour and sugar into a large bowl with 190ml boiling water and stir to a soft, sticky dough. If the mixture is very stiff add a splash of cold water. Bring the dough together and knead it until it's very smooth, adding more flour if you need to. Rest for 30 minutes.
- Roll it into a sausage and divide it into 16 pieces. Roll each piece into a little ball. Taking 2 balls at a time, flatten both, brush the top of 1 with sesame oil and sandwich them together with the oil in the middle. Roll out into a 8-10cm pancake (there will be 2 layers). Heat a non-stick frying pan, cook the pancakes on each side for 1 minute, they should puff up and just start to colour. Peel apart the 2 halves to give 2 thin pancakes. Keep the pancakes wrapped in a clean tea towel so they stay soft and warm.
Rolling pancakes
Traditionally you roll two flattened balls of dough together, but getting round pancakes from this method takes trial and error. To make neater circles you can roll the dough out to a couple of mm thick and stamp out circles with a cutter, brush these with sesame oil and sandwich together before rerolling. Do make sure that the dough is really smooth and that you roll it very thin. I also find that it's easier to pull them apart when they're almost too hot to handle.
Per serving
62 kcalories, protein 1.5g, carbohydrate 12.8g, fat 1 g, saturated fat 0.1g, fibre 0.5g, salt 0 g
Recipe from olive magazine, September 2009.
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http://www.bbcgoodfood.com/recipes/12168/
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Ingredients
- 250g plain flour
- 2 tsp caster sugar
- sesame oil
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Difficulty and servings
Makes 16
Preparation and cooking times
Ready in 30 minutes plus 30 minutes restingIngredients
- 250g plain flour
- 2 tsp caster sugar
- sesame oil
Per serving
62 kcalories, protein 1.5g, carbohydrate 12.8g, fat 1 g, saturated fat 0.1g, fibre 0.5g, salt 0 g
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18 November 2009
rianna 13 commented on this recipe
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