Mandarin Shanghai Pancake

There are so many shanghai pancake recipes that i have tried making. Some turned out greasy and hard. I found this one from Kuali and it has been a keeper. Leaving fried pancake in a slow oven for a while will help to further cook the inside layers of pastry and remove some of the grease.



Ingredients:

Filling:

Use any ready-made red bean paste or lotus seed paste.

Skin:

Pastry A:

300g flour
125ml water
80g shortening

Pastry B:

85g flour
50g shortening


Method:

Combine ingredients for pastry a well toform a soft dough.

Mix ingredients for pastry b to form an oil dough.

Divide dough (A) into two equal portions.

Divide dough (B) into two equal portions.

Roll dough (A) flat.

Place dough (B) in the centre.

Fold dough (A) to cover up the oil dough (B).

Roll out into a rectangle.

Fold the sides to the centre again and roll out flat again into a rectangle.

Place 125g of paste in the centre. (i put the paste in plastic wrap and roll to the required size)

Cover up the paste with the sides of the pastry.

Deep-fry the pancake in oil till golden brown and leave in a preheated 300 f oven to finish the browning.

Cut into slices and serve when cold.


Serves