Тези хрупкави, луковични палачинки са необичайни, тъй като те са палачинки, направени с твърдо, омесвано и валцовано тесто, а не като тънка, излята тесто. Все пак те са леки като въздух и не са мазни, особено ако ги запържите в растително масло, а не в традиционната мас.
These delicate, bulbous pancakes are unusual because they are made with a firm, kneaded and rolled dough, rather than a thin, poured batter. Nevertheless, they are light as air and not greasy, especially if you fry them in vegetable oil instead of traditional oil. Source: Martha Stewart Living, April 2005. Makes 2 dozen. 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 tablespoons toasted sesame oil; 7 scallions, green parts only, thinly sliced; coarse salt. For the soy dipping sauce: 1/2 cup soy sauce; 1/4 cup rice wine vinegar; 2 tablespoons toasted sesame oil; 1/2 teaspoon crushed red pepper flakes; 1/2 teaspoon toasted sesame seeds; 1 teaspoon sugar. Instructions: 1. Stir together flour, salt, hot water, and 1 tablespoon vegetable oil. Transfer to a lightly floured surface. Knead dough until smooth and elastic, 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, leaving remaining pieces covered while you work. Brush with sesame oil; sprinkle with 1 teaspoon salt. Roll each circle into a tight cylinder; pinch ends to seal. Press to flatten. Coil each cylinder around itself to form a spiral (with seam side down); press end to seal. Cover with plastic wrap; let stand 20 minutes (or up to 5 hours). 3. Place spirals on a lightly floured surface. Gently flatten. Roll into 4-inch circles; arrange between pieces of parchment 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, flipping once, until golden, 2 to 3 minutes per side (add more oil if necessary). Drain on paper towels. Season with salt. (To reheat, place in a 200-degree oven.) Cut into wedges and serve with sauce.
27.04.2023 @ 07:09
These delicate, bulbous pancakes are unusual because they are made with a firm, kneaded and rolled dough, rather than a thin, poured batter. Nevertheless, they are light as air and not greasy, especially if you fry them in vegetable oil instead of traditional oil. Source: Martha Stewart Living, April 2005. Makes 2 dozen. 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 tablespoons toasted sesame oil; 7 scallions, green parts only, thinly sliced; coarse salt. For the soy dipping sauce: 1/2 cup soy sauce; 1/4 cup rice wine vinegar; 2 tablespoons toasted sesame oil; 1/2 teaspoon crushed red pepper flakes; 1/2 teaspoon toasted sesame seeds; 1 teaspoon sugar. Instructions: 1. Stir together flour, salt, hot water, and 1 tablespoon vegetable oil. Transfer to a lightly floured surface. Knead dough until smooth and elastic, 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, leaving remaining pieces covered while you work. Brush with sesame oil; sprinkle with 1 teaspoon salt. Roll each circle into a tight cylinder; pinch ends to seal. Press to flatten. Coil each cylinder around itself to form a spiral (with seam side down); press end to seal. Cover with plastic wrap; let stand 20 minutes (or up to 5 hours). 3. Place spirals on a lightly floured surface. Gently flatten. Roll into 4-inch circles; arrange between pieces of parchment 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, flipping once, until golden, 2 to 3 minutes per side (add more oil if necessary). Drain on paper towels. Season with salt. (To reheat, place in a 200-degree oven.) Cut into wedges and serve with sauce.