Poultry Recipes - Peking Doilies

Ingredients

• 1 1/4 cups (310ml) water

• 2 cups (500ml) all-purpose flour, sifted

• oil or sesame oil, or a combination of the two 

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Method:

1. In a pan, bring water to a boil. Add flour, all at once, and stir very quickly with a wooden spoon to combine. Remove from pan and knead mixture on a floured board until smooth, about 10 minutes. Cover with a damp towel and let stand for 10 minutes.

2. Form the dough into a long roll 1 1/4 inch (3cm) in diameter. Cut into 1/2 (1cm) thick slices. Flatten to 1/4 inch (0.5cm) thickness and brush one side of half the rounds with a little oil. Place on unoiled round on top of the oiled side of another.

3. Dust each pair with flour and roll out to a very thin pancake, about 4-5 inches (10-20cm) in diameter. Roll from the center, turning the pancake a little after each roll to ensure a perfect circle of even thickness.

4. Heat an ungreased wok or griddle over low to medium heat. Bake one pancake at a time for about 1 minute on each side or until lightly colored.

5. Transfer to a platter, separate the two halves and keep covered with a towel until all pancake are ready. Peking doilies can be made in advance, kept in the refrigerator and reheated by steaming for 8-10 minutes.