CHINESE PANCAKES

Since i know some of you overly keen home cooks will remain unconvinced of mycontention that ready-made is not always inferior and can see you frantically searching the internet for a good pancake recipe，you need look no further.

Makes 12 pancakes

INGREDIENTS

132g high-gluten flour，plus extra for dusting pinch of salt

70-100ml boiling water

1 teaspoon sesame oil

1.Place the flour and salt in an electric stand mixer fitted with the dough hook With the machine running，slowing pour in enough of the boiling water until a dough begins to form.Continue to knead for 5 minutes

2.Transfer the dough to a floured work surface and knead by hand for 5 minutes，at which point you should have a silky soft dough that is shiny but doesn’t stick to your hands.Cover the dougl with a damp cloth and leave to rest at room temperature for 1 hour

3.Divide the dough into 25g portions and roll each one into a ball

4.Flatten one of the balls and roll out into a 7cm-diameter circle.Brush the top lightly with sesame oil

5.Repeat the process with a second dough ball，then place that circle on top of the first one

6.Roll out this double-layered pancake until lmm in thickness-or even thinner if you dare！

7.This is an optional stage，which you can skip if you want a completely steamed finish to your pancakes.Place the double-layered pancake into a warmed wok（preferably nonstick）and heat through until it begins to bubble up then turn over and heat again to the same stage.It is essential to keep the heat under control to prevent burning the pancakes

8.Remove the pancake from the wok and separate the 2 layers，leaving you with 2 pancakes，each one lightly toasted on one side Pile them up，cooked-side down，on a plate

9.When required，steam the pancakes in a bamboo basket over a high heat for 4 minutes

CHEFS TIP

The prepared/toasted pancakes can be stored in a freezer for 1 month without any noticeable detriment to the quality

hancheng

See author's posts