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Peking Doilies Recipe
|Water||310 Milliliter (1 1/4 Cup)|
|All-purpose flour||500 Milliliter, sifted (2 Cup)|
|Sesame oil/Other oil / a combination of the two||2 Fluid Ounce|
Serving size: Complete recipe
Calories 2343 Calories from Fat 564
% Daily Value*
Total Fat 64 g98.5%
Saturated Fat 9.2 g45.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 10 mg0.4%
Total Carbohydrates 382 g127.2%
Dietary Fiber 13.5 g54%
Sugars 1.3 g
Protein 52 g103.3%
Vitamin A Vitamin C
Calcium 7.5% Iron 128.9%
*Based on a 2000 Calorie diet
2 Form the dough into a long roll 1 1/4 inch (3 cm) in diameter. Cut into 1/2 inch (1 cm) thick slices. Flatten to1/4 inch (0.5 cm) thickness and brush one side of half the rounds with a little oil. Place one unoiled round on top of the oiled side of another. Dust each pair with flour and roll out to a very thin pancake, about 4—5 inches (10-12 cm) in diameter. Roll from the center, turning the pancake a little after each roll to ensure a perfect circle of even thickness.
3 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.
4 Transfer to a platter, separate the two halves and keep covered with a towel until all pancakes are ready. Peking doilies can be made in advance, kept in the refrigerator and reheated by steaming for 8-10 minutes.