Pancakes Recipes

Chinese Layered Pancakes | Asian Style Cooking Recipe



How to cook Chinese Layered Pancakes

Welcome to my Asian Kitchen. My name is Xiao Wei and my goal is to make your cooking simple and exciting. Ever since my Mother showed me how to cook at an early age, I have always had a strong passion for cooking. My family still live in Inner Mongolia, in the northern part of China, where I visit each year and learn new Asian/Chinese recipes.

Ingredients:
1000g Plain Flour
800ml Cold Water

Method:
1. Place the flour in a large mixing bowl
2. Add 2 Tbsp of oil, and then gradually stir in the water and mix, and then knead into a smooth dough, cover and leave to rest for 2 hours
3. Remove cover and knead the dough for 2 minutes, cover and leave to rest again for an hour
4. Divide the dough into 3 equal sized balls, place 2 of these balls in a bowl and cover to avoid getting dry
5. Dust a work surface with flour, place one of the dough ball on the work surface, roll it out to about 2mm thin pancake with a rolling pin
6. Spread 3 Tbsp of oil evenly over the dough
7. Start fold and roll this firmly from the nearest to you toward the furthest side until meets
8. Divide this into 3 equal sized pieces
9. Repeat step 5 to 8 with the other 2 pieces of the dough balls, and now you should have 9 pieces all together
10. Take one of the pieces, stretch to double the length, twist and roll from one end to the other, tuck the ends to the bottom
11. With a rolling pin, roll this out to a pancake at the thickness of about 5mm
12. Heat a little oil in a frying pan over low to medium heat, place the pancake in the pan, fry for 2 minutes each side until cooked through
13. While this is frying, prepare another pancake by repeating step 10 and 11
14. Remove the pancake when it’s cooked through from the frying pan, best serve with soup or stews

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