babs@ursa-major.spdcc.com (Babs Woods) (11/28/90)
Someone on rec.food.cooking requested a recipe (well, a crepe- type
thing was described but it was) for wrapping around her left-over
veggies and such. Here is a recipe for Peking Doilies, along with a
few other pan breads that people may also be interested in. One is
right off of a label. A useful note is that the doilies are very much
like flour tortillas, although usually much thinner, and you could
probably substitute doilies for flour tortillas.
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Various chinese cookbooks
Peking doilies
1-3/4 C all-purpose flour
3/4 C boiling water
2 t sesame oil
Slowly add boiling water to flour, mixing in a bowl with a
wooden spoon. As soon as your hands can stand the heat, knead the
dough smooth. Knead for at least 3 minutes, then cover with a wet
towel and set aside for at least 1/2 an hour.
Form the dough with your hands into a cylinder about 12 inches
long.
Roll it evenly on a lightly floured board, making it exactly
12" long.
Cut this roll evenly into 1" sections (using a ruler as a
guide).
Stand each of the section on end and roll them between the
palms of your hands into stubby cylinders.
Flatten the cylinders with your hands into round cakes.
Brush one side of each cake evenly (and well) with sesame oil or
other vegetable oil.
Put one cake on top of another, oiled sides together, and
flatten smoothly with the palm of your hand.
Roll these pairs of cakes into flat, thin pancakes. They must
be rolled FIRMLY and EVENLY to keep uniform thinness and the same size
(about 7" across, when done. No larger.) Frequently rotate and turn
over the cake pairs while rolling them flat.
Heat an UNGREASED skillet or griddle to medium high heat. Pan
fry the pairs still together. They should take less than 1 minute to
get light brown spots on the hot side. Then brown the other side for
1/2 minute. Check the heat frequently, ensuring that it is neither too
high nor too low. Pull the cooked cakes apart. Pile them up, keeping
them covered to prevent the edges from drying out. Steam for 10
minutes to reheat and then serve them with fillings.
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Commercial Fleishman's Active Dry Yeast package label
Jan 18, 1986 expiration date
Russian pancakes (Bliny)
2-1/2C unsifted flour 2T sugar
3/4t salt 1 package Fleishman's Active Dry Yeast
1-1/2C milk 1/4C water
1/3C margarine 3 eggs, separated (at room temperature)
dairy sour cream caviar
Combine flour, sugar, salt and yeast.
Heat milk, water and margarine until very warm (120-130F). Add to dry
ingredients and beat 2 minutes at medium speed. Add egg yolks and
continue beating at medium speed 2 minutes. Cover; let rise until
doubled, about 50 minutes.
Beat egg whites until soft peaks form. Stir batter down. Fold egg
whites into batter. Let stand 10 minutes. Pour on lightly greased hot
griddle using about 1/4C batter for each bliny. Bake until puffed and
bubbly; turn and bake until nicely browned. Stir down batter
occasionally as it is used.
Serve each bliny topped with dairy sour cream and caviar.
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Chinese Dim Sum Recipes Madame Tuan-Hsi Shou
(Cookbook) Hilit Publishing Co, Ltd (C) 1983
(Weathervane Books) (Page 21.) [Instructions slightly altered.]
Peanut flavoured Stone Biscuit
24 biscuits
2C flour 3/4C cake flour 3T sugar
1/2t salt 1/2C peanut flour
For peanut flour, grind:
1/3C dry-roasted, non-salted peanuts
(or 1/3C almonds, or hulled sesame seeds)
1. Blend ingredients well. Mix with enough water to make a
hard dough. Knead until smooth and elastic, although not
perfectly so.
2. Spread stones in a large flat fry pan. Heat over high heat.
When stones are hot enough to immediately vaporize water
sprinkled on them, reduce the heat to medium.
(If you don't have stones, just follow the procedure with a
bare pan.)
3. Roll dough into a sausage, divide it into 24 equal pieces.
Flatten each piece in turn and roll it flat, into a circle
about 1/16" to 1/8" thick.
4. Place one by one on the hot stones (or pan), bake until
crisp and hard. They will puff up a little. (Do not turn.)
Should be browned in spots on the bottom, but not burnt, like
pita breads. Remove and let cool on a wire rack.
Note:
While making stone biscuits, you can blend stir-fried flour with
uncooked flour, or use sesame powder instead, as you like.
If you use a 2" round cutter, you can make quite a few more,
smaller, biscuits.