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8
pancakesMedium
30 min
By Sasha Gill
Published 2019
The perfect marriage of chewy and flaky, this popular Chinese appetiser is a breeze to make at home. When frying the pancakes, use at least a teaspoon of oil for each one – this ensures they get scorched and golden in patches, otherwise they’ll be all chew and no flake!
Bring the vegetable stock to a boil, then add the salt and garlic powder and stir to dissolve. Sift the flour into a large heatproof bowl, then slowly pour in the hot stock. Stir with a wooden spoon until the dough starts to come together, then tip out onto a flour-dusted work surface. Let it cool slightly if it is still too hot to handle and then knead until you have a smooth, elastic ball of
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