Disse sprøde, løgne pandekager er usædvanlige, fordi de er pandekager lavet med en fast, knæet og rullet dej snarere end en tynd, hældte dej. Alligevel er de lette som luft og ikke for fedtede, især hvis du steger dem i vegetabilsk olie i stedet for den traditionelle svin.
As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
These crispy, savory pancakes are unusual because they are made with a firm, kneaded and rolled dough rather than a thin, poured batter. Yet they are light as air and not too greasy, especially if you fry them in vegetable oil instead of the traditional pork. Source: Martha Stewart Living, April 2005. Makes 2 dozen. Yield. Ingredients. For the pancakes: 2 cups all-purpose flour, plus more for dusting. 1/2 teaspoon coarse salt. 3/4 cup boiling hot water. 3 to 4 tablespoons vegetable oil. 3 teaspoons toasted sesame oil. 7 scallions, green parts only, thinly sliced. Coarse salt. For Soy Dipping Sauce: 1/2 cup soy sauce. 1/4 cup rice wine vinegar. 2 teaspoons toasted sesame oil. 1/2 teaspoon crumbled dried red chili. 1/2 teaspoon toasted sesame seeds. 1 teaspoon sugar. Directions: 1. Stir together flour, salt, hot water, and 1 tablespoon vegetable oil. Transfer to a lightly floured surface. Knead dough until soft and smooth, 10 minutes. Cover with plastic wrap; let stand 20 minutes. 2. Roll dough into a 16-inch log on a lightly floured surface. Cut into 24 pieces. Roll each piece into a 4-inch circle, keeping remaining pieces covered while you work. Brush with sesame oil; sprinkle with 1 teaspoon scallions. Roll each piece into a tight cylinder; pinch ends to seal. Press to flatten. Coil each cylinder around itself to form a spiral (seam side in); pinch end. Cover with plastic wrap; let stand 20 minutes (or up to 5 hours). 3. Place spirals on a lightly floured surface. Flatten gently. Roll out to 4-inch circles, stacking between pieces of floured wax paper. Let stand 20 minutes. 4. Meanwhile, for dipping sauce, whisk together all ingredients. (Makes about 3/4 cup.) 5. Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Cook pancakes, 2 or 3 at a time, turning once until golden, 2 to 3 minutes per side (adding oil as needed). Drain on paper
Mateo
27.04.2023 @ 07:08
As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
These crispy, savory pancakes are unusual because they are made with a firm, kneaded and rolled dough rather than a thin, poured batter. Yet they are light as air and not too greasy, especially if you fry them in vegetable oil instead of the traditional pork. Source: Martha Stewart Living, April 2005. Makes 2 dozen. Yield. Ingredients. For the pancakes: 2 cups all-purpose flour, plus more for dusting. 1/2 teaspoon coarse salt. 3/4 cup boiling hot water. 3 to 4 tablespoons vegetable oil. 3 teaspoons toasted sesame oil. 7 scallions, green parts only, thinly sliced. Coarse salt. For Soy Dipping Sauce: 1/2 cup soy sauce. 1/4 cup rice wine vinegar. 2 teaspoons toasted sesame oil. 1/2 teaspoon crumbled dried red chili. 1/2 teaspoon toasted sesame seeds. 1 teaspoon sugar. Directions: 1. Stir together flour, salt, hot water, and 1 tablespoon vegetable oil. Transfer to a lightly floured surface. Knead dough until soft and smooth, 10 minutes. Cover with plastic wrap; let stand 20 minutes. 2. Roll dough into a 16-inch log on a lightly floured surface. Cut into 24 pieces. Roll each piece into a 4-inch circle, keeping remaining pieces covered while you work. Brush with sesame oil; sprinkle with 1 teaspoon scallions. Roll each piece into a tight cylinder; pinch ends to seal. Press to flatten. Coil each cylinder around itself to form a spiral (seam side in); pinch end. Cover with plastic wrap; let stand 20 minutes (or up to 5 hours). 3. Place spirals on a lightly floured surface. Flatten gently. Roll out to 4-inch circles, stacking between pieces of floured wax paper. Let stand 20 minutes. 4. Meanwhile, for dipping sauce, whisk together all ingredients. (Makes about 3/4 cup.) 5. Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Cook pancakes, 2 or 3 at a time, turning once until golden, 2 to 3 minutes per side (adding oil as needed). Drain on paper