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Chinese Pancakes - No Egg or Milk

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)-
Carbohydrates (g)-
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Sift the flour and salt into a mixing bowl, add the water and mix until they form a dough. | 2. Knead lightly on a floured surface and divide into 12 equal pieces. | 3. Roll out into circles the size of tea plates. | 4. Lightly brush the surface of 6 circles with the oil on one side. | 5. Cover each one carefully with another circle and roll out gently. | 6. Fry the pancakes in a dry frying –pan or griddle over a medium heat for 3 -4 minutes, turning once, until firm but not too brown. | 7. Cool for a few minutes then peel the pancakes apart. | 8. They can be made in advance and stored in an airtight container until needed. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    plain flour 225 - - - -
    water 120 0.0 0.0 0.0 0.0
    sesame oil vegetable - - - -
    salt 1 pinch - - - -

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



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