Peking Duck Pancakes

🥘 Ingredients

• cooking oil
  1 tablespoon
• flour
  360 g
• water
  230 g

1. 1

   Mix flour and water (just boiled) in a stand mixer until it forms a soft, smooth dough.

   flour: 360 g, water: 230 g
2. 2

   Keep the dough in the bowl. Cover the bowl with a lid and leave to rest for ⏱️ 30 minutes at room temperature.
3. 3

   Briefly knead the dough again. Divide into 16 pieces.
4. 4

   Flatten each piece with the palm of your hand into a small disk. Brush the top of one disk with a layer of cooking oil , then place another disk on top. Repeat to pile up every two dough pieces.

   cooking oil: 1 tablespoon
5. 5

   With a rolling pin, flatten one pair of disks until they measure about 18cm/7in (flip several times to ensure that two pieces of dough are evenly rolled out). If necessary, lightly oil the surface and the rolling pin to avoid sticking.
6. 6

   Heat up a frying pan over medium heat. Transfer the rolled pancakes into the pan. Cover with a lid. As soon as air pockets appear, flip over to cook the other side. Be attentive and adjust the heat if needed. When the pan is too hot, the pancakes will burn easily. If it's not hot enough, it will take longer to cook and the pancakes will be drier. It should take no more than ⏱️ 2 minutes to cook both sides.
7. 7

   Transfer the cooked pancakes onto a plate. Cover with a kitchen towel immediately to keep them soft and pliable.
8. 8

   To be efficient, follow a good workflow to cook the rest of the pancakes: While waiting for one pair to cook, roll out another pair. When the first pair is done, the second pair should be ready for the pan.
9. 9

   As soon as you finish cooking, separate all the double pancakes into single pieces (Don't delay this step as they'll become difficult to separate once cooled).