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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Process 2 cups flour and baking powder in a food processor. With motor running, add 2/3 cup cold water; process until dough forms (about 40 seconds). | 2. Transfer to a plate and set aside. Add remaining flour and salt to food processor, and with motor running, add 2/3 cup boiling water; process until dough forms (about 30 seconds). | 3. Return reserved dough to food processor. Pulse until both doughs come together (about 35 seconds). Transfer to a lightly floured work surface and knead until smooth (4 minutes). Transfer to a greased bowl, cover. Let sit at room temperature for 2 hours. | 4. Halve dough. Using a rolling pin, roll 1 dough half into a 10 inch x 20 inch rectangle. Brush with 1 tbsp canola oil and half the sesame oil. Sprinkle with half the scallions, half the chile flakes, and half the white pepper. | 5. Beginning with one long side, tightly roll dough like a jelly roll. Cut roll crosswise into 3 pieces, slightly stretch each piece and starting from one edge, coil piece horizontally tucking the end underneath. | 6. Using your hand, gently flatten coil into a disk. Using a rolling pin, flatten into a 5 inch circle. | 7. Repeat with remaining pieces and second dough half. Follow above instructions for the following ingredients: 1 tbsp canola oil, remaining sesame oil, scallions, chile flakes, and white pepper. Let pancakes sit for about 10 minutes. | 8. Heat oven to 200 degrees F. Heat 2 tsp canola oil in a 10 inch nonstick skillet over medium heat. Add 1 pancake to skillet. Cook, swirling skillet and turning once, until golden and crisp (about 10 minutes). | 9. Transfer to a baking sheet and place in oven to keep warm. Repeat with remaining oil and pancakes. Cut into wedges to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	4	cups		2313.12	506.4216	37.604	8.9744
baking powder	1	tablespoon		7.314	3.8226	0.0	0.0
water	2/3	cup		0.0	0.0	0.0	0.0
kosher salt	1	tablespoon		-	-	-	-
water	2/3	cup	boiling	0.0	0.0	0.0	0.0
canola oil	1/3	cup		642.3733	0.0	0.0	72.6667
sesame oil	2	tablespoons	toasted	240.44799999999998	0.0	0.0	27.2
scallion	1 1/2	cups	sliced	48.0	11.01	2.745	0.285
red chile flake	1	teaspoon	crushed	-	-	-	-
white pepper	1	teaspoon		7.104	1.6466	0.2496	0.0509

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.