Mandarin Pancakes 薄餅

🧂 Ingredients

• 200 g All-purpose flour
• 75 ml Hot water

  (approx. 95˚C or 200˚F)
• 50 ml Room temperature water
• 2 tbsp Oil

Instructions

• 1 In a mixing bowl, measure 200 g of all-purpose flour
• 2 Gradually, add 75 ml of hot water to the flour and stir until clumpy
• 3 Add 50 ml of room temperature water to the mixture and stir until the mixture is
  cool enough to be kneaded by hand
• 4 Knead until you can form a ball. Cover the mixing bowl and let it sit for 15
  minutes
• 5 Knead for approx. 5-10 minutes until dough is smooth
• 6 Poke a hole through the centre
• 7 Pull evenly to make a ring
• 8 Make a cut on the ring
• 9 Roll into a log-shape
• 10 For 16 cm or 6 ½” pancakes, cut each piece into 25 g pieces
• 11 Shape them into round pieces and press with the palm of your hand
• 12 Pour 2 tbsp oil into a dish. Use a brush to brush the oil on the tops of each
  piece of dough
• 13 Stack 2 together and press together with your fingers keeping them in-line with
  each other. Make sure that there is oil between the 2 piece of dough
• 14 Use a rolling pin to roll them out into approx. 16cm or 6 ½” diameter pancakes.
  Repeat for all the dough
• 15 In a non-stick pan, heat to medium-high heat and place the pancake in the pan
• 16 When little brown spots start to form, flip the pancake over
• 17 When brown spots form on the other side, it is cooked and remove from heat.
  Repeat for all the pancakes
• 18 Take each piece and separate into the 2 pieces
• 19 You can fold each piece while warm and set aside. You can keep them in the
  fridge for a few days
• 20 Steam on high heat for 4 minutes

Nutrition Info