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From: book <email@withheld.com>
Subject: Re: AmTK1618 MooShuPancake
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Thanks for this recipe--yep, same recipe.
As I said, I do recommend it: it's good, it's fun, it uses clever
techniques. (And who knew Hoisin was such a good substitute for plum
sauce.)
But at 7.5 oz flour and 3/4 cup water, the dough is almost a batter. For
example, for easily kneadable pizza, pita, flatbread, or focaccia dough,
I use 11 oz flour with 3/4 cup water.
So if you try it, you might be prepared with an extra 3 oz flour or so,
in case you can't deal with the sticky mess I experienced.
On Thu, 14 Jul 2016 22:51:01 -0400, ghubbard wrote:
> On 14 Jul 2016 10:48:32 GMT, book <email@withheld.com> wrote:
>
>>I recently tried the Moo Shu Pork recipe and I can recommend it. I
>>subbed ground pork which I thought was too greasy, but still good
>>flavor.
>>
>>The problem was the pancakes--they specified 7.5 oz flour and 3/4 cup
>>water. This is about 212 g of flour and 177 g of water, or about 83%
>>hydration. This makes a very sticky mess which is impossible to knead.
>>Even no-knead bread is about 70-75% hydration, and regular kneadable
>>bread is about 57% hydration.
>>
>>Does anyone know if the recipe on their web site is different?
>
>
> Not sure if the same but here is the complete recipe from the site.
> Haven't checked my book yet.
> ....................................
>
>
> Why this recipe works:
>
> Making Mandarin pancakesthe traditional wrapper for mu shu pork
> fillingmay sound daunting and time-consuming, but we discovered that
> theyre remarkably easy, thanks to the hot water thats used to make
the
> dough. Using hot water is important for two reasons: It makes the dough
> less sticky because the starches absorb hot water more quickly than cold
> water, and it makes the dough easier to roll out because the gluten
> proteins dont coil as tightly, and thus dont snap as much when
rolled
> out. As for the pork and vegetable filling, the prep can be done while
> the dough rests. We brine sliced pork tenderloin in soy sauce, which
> keeps it tender and moist, while sherry, sugar, ginger, and white pepper
> punch up the flavor. Rehydrated shiitake mushrooms provide a pleasantly
> chewy texture, and their soaking liquid adds depth to our stir-fry
> sauce. We also add cabbage and sliced bamboo shoots to bulk up the
> vegetable portion of the meal.
> less Serves 4
>
> We strongly recommend weighing the flour for the pancakes. For an
> accurate measurement of boiling water, bring a full kettle to a boil and
> then measure 3/4 cup.
> Ingredients
>
> Pancakes 1 1/2 cups (7 1/2 ounces) all-purpose flour 3/4 cup boiling
> water 2 teaspoons toasted sesame oil 1/2 teaspoon vegetable oil
> Stir-Fry 1 ounce dried shiitake mushrooms, rinsed 1/4 cup soy sauce
> 2 tablespoons dry sherry 1 teaspoon sugar 1 teaspoon grated fresh
> ginger 1/4 teaspoon white pepper 1 (12-ounce) pork tenderloin,
> trimmed, halved horizontally, and
> sliced thin against grain
> 2 teaspoons cornstarch 2 tablespoons plus 2 teaspoons vegetable oil
> 2 eggs, beaten 6 scallions, white and green parts separated and
> sliced thin on
> bias
> 1 (8-ounce) can bamboo shoots, rinsed and sliced into matchsticks 3
> cups thinly sliced green cabbage 1/4 cup hoisin sauce
>
> Instructions
>
> 1. FOR THE PANCAKES: Using wooden spoon, mix flour and boiling
> water in bowl to form rough dough. When cool, transfer dough to lightly
> floured surface and knead until it forms ball that is tacky but no
> longer sticky, about 4 minutes (dough will not be perfectly smooth).
> Cover loosely with plastic wrap and let rest for 30 minutes.
>
> 2. Roll dough into 12-inch-long log on lightly floured surface and
> cut into 12 equal pieces. Turn each piece cut side up and pat into rough
> 3-inch disk. Brush 1 side of 6 disks with sesame oil; top each oiled
> side with unoiled disk and press lightly to form 6 pairs. Roll disks
> into 7-inch rounds, lightly flouring work surface as needed.
>
> 3. Heat vegetable oil in 12-inch nonstick skillet over medium heat
> until shimmering. Using paper towels, carefully wipe out oil. Place
> pancake in skillet and cook without moving it until air pockets begin to
> form between layers and underside is dry, 40 to 60 seconds. Flip pancake
> and cook until few light brown spots appear on second side, 40 to 60
> seconds. Transfer to plate and, when cool enough to handle, peel apart
> into 2 pancakes. Stack pancakes moist side up and cover loosely with
> plastic. Repeat with remaining pancakes. Cover pancakes tightly and keep
> warm. Wipe out skillet with paper towel. (Pancakes can be wrapped
> tightly in plastic wrap, then aluminum foil, and refrigerated for up to
> 3 days or frozen for up to 2 months. Thaw wrapped pancakes at room
> temperature. Unwrap and place on plate. Invert second plate over
> pancakes and microwave until warm and soft, 60 to 90 seconds.)
>
> 4. FOR THE STIR-FRY: Microwave 1 cup water and mushrooms in
> covered bowl until steaming, about 1 minute. Let sit until softened,
> about 5 minutes. Drain mushrooms through fine-mesh strainer and reserve
> 1/3 cup liquid. Discard mushroom stems and slice caps thin.
>
> 5. Combine 2 tablespoons soy sauce, 1 tablespoon sherry, sugar,
> ginger, and pepper in large bowl. Add pork and toss to combine. Whisk
> together reserved mushroom liquid, remaining 2 tablespoons soy sauce,
> remaining 1 tablespoon sherry, and cornstarch; set aside.
>
> 6. Heat 2 teaspoons oil in now-empty skillet over medium-high heat
> until shimmering. Add eggs and scramble quickly until set but not dry,
> about 15 seconds. Transfer to bowl and break eggs into 1/4- to 1/2-inch
> pieces with fork. Return now-empty skillet to medium-high heat and heat
> 1 tablespoon oil until shimmering. Add scallion whites and cook,
> stirring frequently, until well browned, 1 to 1 1/2 minutes.
> Add pork mixture. Spread into even layer and cook without moving it
> until well browned on 1 side, 1 to 2 minutes. Stir and continue to cook,
> stirring frequently, until all pork is opaque, 1 to 2 minutes longer.
> Transfer to bowl with eggs.
>
> 7. Return now-empty skillet to medium-high heat and heat remaining
> 1 tablespoon oil until shimmering. Whisk mushroom liquid mixture to
> recombine. Add mushrooms and bamboo shoots to skillet and cook, stirring
> frequently, until heated through, about 1 minute. Add cabbage, all but 2
> tablespoons scallion greens, and mushroom liquid mixture and cook,
> stirring constantly, until liquid has evaporated and cabbage is wilted
> but retains some crunch, 2 to 3 minutes. Add pork and eggs and stir to
> combine. Transfer to platter and top with scallion greens.
>
> 8. Spread about 1/2 teaspoon hoisin in center of each warm
> pancake. Spoon stir-fry over hoisin and serve.
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