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Thursday, December 26, 2013

Pancake ala Cina (Chinese Pancakes/Peking Doilies)


In Indonesian & English

Bahan
285 gr Terigu+ekstra utk taburan                -  240-250 ml Air panas
2 sm Minyak wijen, ½ st Garam

Directions
-   Mskkan terigu di dlm wadah bsr, tambahkan minyak wijen & air secara bertahap. Aduk dng menggunakan sendok kayu/spatula hingga air menyatu. Uleni adonan hingga lembut & tidak bergumpal (± 8 mnt). Tutupi wadah dng lap lembab, biarkan selama 30-60 mnt.
-   Ltkkan adonan di meja kerja bertabur sedikit terigu, uleni lagi 5 mnt. Btk adonan bulat panjang (± 45X2½ cm). Potong setiap ± 2½ cm (akan didptkan 18 potongan). Bentuk tiap potongan menjadi bola. Ambl 2 bh bola, celup selintas bagian bawah dari bola pertama kedlm minyak wijen. Ltkkan bola yg pertama tsb diatas bola kedua. Tekan sedikit kmd gilas keduanya bersamaan menjadi lingkaran berdiameter ± 15 cm. Hati2 utk tidak menggilasnya hingga ketepian karena akan menyatukan kedua pancake nantinya (susah utk dikupas). Prosedur ini penting krn adonan tetap lembab & akan dpt dibuat lebih tipis tanpa resiko akan membuat pancake masak berlebihan.
-   Pnskan wajan rata dng api sangat kecil. Mskkan pancake ganda & masak hingga sisi bawahnya kering. Balik & masak sisi satunya lagi. Angkat dari wajan, kupas/pisahkan kedua pancake & sisihkan. Ulangi prosedur hingga adonan hesep: click pada link)abis.
-   Kukus pancake bila hendak menghangatkannya lagi. Dapat juga dng cara membungkus pancake dng aluminium foil berlapis 2, kmd masukkan bungkusan ke dlm pan berisi 2½ cm air mendidih.
-   Kegunaan pancake tipis ini adalah sebagai pembungkus hidangan Bebek Peking Panggang (resep: click pada link).

Ingredients
285 gr Flour+extra for dusting                     -  240-250 ml hot Water
2 tbsp Sesame oil, ½ tsp Salt

Directions
-   Put the flour & salt into a bowl; stir in 1½ tsp of sesame oil & hot water gradually. Use a wooden spoon/spatula to mix them until the water is fully incorporated. Knead the dough until smooth with no lumps (± 8 minutes). Cover the bowl with a damp towel; let it rest for 30-60 minutes.
-   Put the dough in a floured working surface & knead it for 5 minutes. Shape the dough into a long roll (45 cm X 2½ cm). Cut the roll into ± 2½ cm equal segments (will get 18 segments). Roll each one into a ball. Take 2 of the balls; dip only the bottom side of the 1st ball into the sesame oil. Place the oiled side on top of the 2nd ball. Press balls a bit & then roll them together into a ± 15 cm circle. Be very careful, not to seal the edges by rolling it to the very end. It`s important to roll double pancakes this way coz the dough will remain moist & U`ll be able to roll them thinner but avoid the risk of overcooking them later.
-   Heat a flat pan over a very low heat; put in the double pancake & cook it until it dried on one side. Flip it over & cook the other side. Remove from the pan; peel the double pancakes apart & set them aside. Repeat the procedure until all of the dough balls have been cooked.
-   Steam the pancakes to reheat them, or U can wrap them tightly in a double sheet of foil & put them into a pan consisting 2½ cm of boiling water.
-   Use the pancakes as a Roasted Peking Duck (recipe: click on the link) wrapper.

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