Moo Shu Pancakes Recipes

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MOO SHU PANCAKES



Moo Shu Pancakes image

I went web-surfing to see if I could find a recipe for homemade pancakes to go along with Toni Gifford's Moo Shu Vegies #137090 because I wanted an authentic taste and due to a little web-surfing this is what I found. I don't know how authentic it is but I'm willing to give it a try. Thanks for the idea Toni and thanks to Tom Fitzmorris for posting it. I haven't made this yet so times are just a guesstimate but please feel free to change it.

Provided by Darlene28

Categories     Asian

Time 1h30m

Yield 40 pancakes, 6-8 serving(s)

Number Of Ingredients 4

2 cups bread flour
1 cup water, nearly boiling
1/8 teaspoon salt
1 teaspoon sesame oil

Steps:

  • Mix the salt into the flour with a fork. Pile the flour onto a clean counter and make a well in it with your fingers. Pour the oil into the well, followed by about half of the hot water. Mix the flour into the water and make into a dough, adding a little water at a time until you have a damp dough. Knead the dough for a bout 10 minutes or until smooth.
  • Divide the dough into 18- 20 balls of about equal size. Flatten and roll them out into discs about 2-3 inches in diameter. Brush the tops of half of these with a little oil and place the other half of these on top. Dust with a little flour and roll out into thin pizza like circles about 6-8 inches across. Stack with waxed paper in between the pancakes.
  • Heat a griddle or large ungreased skillet over medium-low heat. cook one at a time turning often until bubbles begin to form in the dough. Do not brown! With the tip of a knife seperate the pancake into two and place on a warm plate covered with a clean dampened towel mositened with hot water. Continue doing this until all the pancakes are done. Enjoy with Toni's Moo Shu Vegetables!

MOO SHU STYLE VEGETABLE PANCAKES WITH WATERCRESS SALAD AND MUNG BEAN SPROUTS



Moo Shu Style Vegetable Pancakes with Watercress Salad and Mung Bean Sprouts image

Provided by Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 23

2 eggs
3/4 cup milk
3/4 cup water
1 tablespoon canola oil
1 cup all-purpose flour
1/2 tablespoon black sesame seeds
2 tablespoons chives, chopped finely
1 tablespoon toasted orange rind
Pinch of salt
1/2 tablespoon canola oil
1/2 teaspoon sesame oil
1 head of broccoli
1 1/2 cups bean sprouts
2 oranges, sectioned
1/4 cup chopped cashews
1 carrot, finely julienned
1 tablespoon hoisin sauce
2 bunches watercress, stems removed
1 cup mung bean sprouts
1/2 cup garlic sprouts (optional)
Juice of 1/2 lemon
1/2 tablespoon canola oil
Salt and freshly cracked pepper, to taste

Steps:

  • Beat the eggs and add the milk, water and oil. Whisk in flour and strain through a fine mesh sieve. Add remaining ingredients and refrigerate for at least 1/2 hour.
  • Separate the broccoli into florets. Heat both oils together over a high heat and char the broccoli for approximately 4 to 5 minutes. Add remaining ingredients, ensuring that the hoisin sauce is the last, and stir fry for 30 seconds. Remove from heat and set aside.
  • Coat a nonstick 12 inch skillet with vegetable oil and put over a low flame. Ladle 1 ounce of crepe batter into skillet and tilt to spread to the edges of the pan. When surface is dry, remove the crepe and repeat this process to make 8 crepes.
  • Fill the crepes and roll them. Brown the crepes in a nonstick skillet, on all sides, adding a few drops of canola oil as necessary.
  • Toss salad ingredients together. Arrange 2 crepes on each plate and top with salad.

MOO SHU PORK POCKETS



Moo Shu Pork Pockets image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 39m

Yield 4 to 6 servings

Number Of Ingredients 24

1 pound ground pork
2 cups shredded cabbage (1/2 a 16-ounce package cole slaw mix)
A few pinches ground cayenne pepper
2 cloves garlic, minced
8 gingersnap cookies, ground in food processor
1/4 cup aged tamari soy sauce
1 tablespoon (1 turn around the pan in a slow drizzle) wok or vegetable oil
6 large (12-inch) flour tortillas
1 cup hoisin sauce
Shred up a pile of your favorite raw vegetables or
2 cups shredded cabbage
Shredded carrots
Fresh bean sprouts
Thinly sliced scallions
Cooked jasmine rice
Water
Salt
Duck sauce
Toasted sesame seeds
1 European seedless cucumber or 2 Kirby cucumbers, thinly sliced
1 small red bell pepper, seeded and thinly sliced
1/4 cup rice wine vinegar or white distilled vinegar
2 rounded teaspoons sugar
1 tablespoon soy sauce

Steps:

  • Combine the pork, cabbage, cayenne pepper, garlic, gingersnap cookies, and soy sauce in a bowl. Form mixture into patties. Heat a large, nonstick skillet over medium high heat. Add wok or vegetable oil to the pan. Cook patties 7 minutes on each side.
  • Heat tortillas on a nonstick surface over high heat for 30 seconds on each side. Paint the tortillas with hoisin sauce, leaving a 1-inch rim from edge. Pile shredded mixed veggies in center of tortilla and top with cooked pork patty. Fold the tortilla up on all four sides and wrap burger in a square package. Invert pork pocket and cut on diagonal. Serve pockets with jasmine rice sundaes and cucumber salad.
  • Scoop prepared jasmine rice onto dinner plates using an ice cream scoop. Top with duck sauce and toasted sesame seed "sprinkles". This is a great use for those packets of leftover duck sauce that clutter up your junk drawers in the kitchen and kids love the look of the technique.
  • Spread cucumber slices in a thin layer on double-ply paper towels. Roll paper towels up to squeeze water from sliced cucumbers. Transfer sliced cucumbers to a bowl and toss with sliced peppers.
  • Combine remaining ingredients in a small plastic container and shake until sugar dissolves, about 1 minute. Pour the dressing over the cucumbers, toss, and serve.

MOU SHU VEGETABLES WITH ASIAN PANCAKES



Mou Shu Vegetables with Asian Pancakes image

Looking for an Asian-inspired dinner? Then check out these pancakes made using Bisquick® Original baking mix, packed with sprouts, mushrooms and coleslaw - ready in 30 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 12

Number Of Ingredients 11

1 tablespoon vegetable oil
1 bag (16 ounces) coleslaw mix
1 bag (8 ounces) fresh bean sprouts
1 package (8 ounces) sliced mushrooms
1 tablespoon grated gingerroot
3 tablespoons hoisin sauce
1 1/4 cups Bisquick™ Original baking mix
1 1/4 cups milk
1 egg
8 green onions, chopped (1/2 cup)
Additional hoisin sauce

Steps:

  • Heat oil in 4-quart Dutch oven over medium-high heat. Cook coleslaw mix, bean sprouts, mushrooms and gingerroot in oil about 10 minutes, stirring frequently, until vegetables are tender. Stir in 3 tablespoons hoisin sauce. Reduce heat; keep warm.
  • Beat baking mix, milk and egg in medium bowl with wire whisk or hand beater until well blended. Stir in onions.
  • Lightly grease 10-inch skillet; heat over medium-high heat. Pour a scant 1/4 cup batter into skillet; rotate skillet to make a thin pancake, 5 to 6 inches in diameter. Cook until bubbles break on surface; turn. Cook other side until golden brown. Keep warm while making remaining pancakes.
  • Spoon about 1/3 cup vegetable mixture onto each pancake; roll up. Serve with additional hoisin sauce.

Nutrition Facts : Calories 125, Carbohydrate 16 g, Cholesterol 20 mg, Fat 1, Fiber 2 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 270 mg

MANDARIN PANCAKES



Mandarin Pancakes image

Soft Mandarin pancakes are easy to make and serve as perfect wrappers for Moo Shu Pork.Also try these pancakes with Peking Duck.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Yield Makes 24 pancakes

Number Of Ingredients 4

2 cups all-purpose flour, plus more for work surface
1/2 teaspoon coarse salt
1 cup boiling water
2 tablespoons sesame oil

Steps:

  • Whisk flour and salt together in a large bowl. Gradually stir in boiling water until a dough forms. Turn dough out onto a lightly floured surface and knead until smooth, about 5 minutes. Return dough to bowl and cover with a damp towel; let stand 30 minutes.
  • On a lightly floured surface, roll out dough 1/4-inch thick. Using a 3-inch round cutter, cut out circles from dough. Working with 1 round at a time, gently brush one side of dough with sesame oil, using your fingertip or a small pastry brush; top with a second round. Using a rolling pin, roll both rounds together into a 6-inch circle. Cover with a damp towel and repeat process with remaining dough rounds.
  • Heat a medium nonstick skillet over medium heat. Add one pancake to skillet and cook, turning once, until lightly golden and dry, about 30 seconds per side. Remove from skillet and let cool slightly; separate into 2 pancakes. Repeat process with remaining pancakes. Pancakes can be made ahead and wrapped with plastic wrap; to heat, unwrap pancakes and steam in a steamer basket set in a saucepan with 1 inch simmering water until warm.

MOO SHU CHICKEN WITH MANDARIN PANCAKES



Moo Shu Chicken with Mandarin Pancakes image

This is a decidedly American version of moo shu chicken, but fast to make! The Mandarin pancakes, also called moo shu shells, can be found in almost any Asian market, but feel free to use flour tortillas. Keep in mind the moo shu shells are much thinner than a typical flour tortilla, and have a different (pasta-like) taste.

Provided by thedailygourmet

Categories     World Cuisine Recipes     Asian

Time 50m

Yield 5

Number Of Ingredients 17

¼ cup hoisin sauce
½ cup rice vinegar
2 cloves garlic, minced
1 tablespoon oyster sauce
1 tablespoon soy sauce
½ teaspoon toasted sesame oil
½ teaspoon Chinese five-spice powder
½ pound chicken tenders, sliced on the diagonal into thin strips
2 tablespoons sesame oil, divided
½ cup shiitake mushrooms, stemmed and thinly sliced
½ cup shredded napa cabbage
½ cup julienned carrots
½ cup julienned red cabbage
4 scallions, green parts only, thinly sliced
2 tablespoons water
1 large egg, beaten
10 Mandarin pancakes

Steps:

  • Mix hoisin sauce, rice vinegar, garlic, oyster sauce, soy sauce, toasted sesame oil, and Chinese five-spice powder together in a bowl. Add chicken strips and let marinate for 10 minutes.
  • Heat 1 tablespoon sesame oil in a large wok over medium-high heat. Add marinated chicken. Stir-fry until no longer pink in the center and juices run clear, about 5 minutes. Transfer chicken to a bowl. Wipe out wok.
  • Pour remaining tablespoon sesame oil into wok over medium-high heat. Add shiitake mushrooms, napa cabbage, carrots, red cabbage, and scallions; stir-fry until crisp-tender, about 3 minutes. Pour in water.
  • Pour beaten egg into vegetable mixture; stir-fry 1 to 2 minutes. Add cooked chicken and stir-fry to combine.
  • Heat pancakes according in a microwave oven until warmed, 30 seconds to 1 minute.
  • Divide stir-fry mixture between pancakes and fold over like a taco or wrap like a sandwich wrap. Serve.

Nutrition Facts : Calories 374.4 calories, Carbohydrate 43.4 g, Cholesterol 65.2 mg, Fat 13.9 g, Fiber 3.5 g, Protein 18.3 g, SaturatedFat 2.8 g, Sodium 869.4 mg, Sugar 6.3 g

MU SHU PORK AND MANDARIN PANCAKES



Mu Shu Pork and Mandarin Pancakes image

Make and share this Mu Shu Pork and Mandarin Pancakes recipe from Food.com.

Provided by Queen Dragon Mom

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 21

2 tablespoons soy sauce
1 tablespoon dry sherry
1 teaspoon hoisin sauce
1/2 lb boneless lean pork, shaved into very thin bite sized pieces
4 dried black mushrooms or 8 button mushrooms
2 cups finely-shredded napa cabbage
1 carrot, julienned
3 scallions, white and light green parts, slivered
1 cup bean sprouts
3 tablespoons peanut oil
2 eggs, lightly beaten with
1/2 teaspoon salt
3 garlic cloves, minced
3 teaspoons freshly-grated ginger
3 tablespoons chicken stock
2 tablespoons soy sauce
1 tablespoon dry sherry
2 teaspoons sesame oil
1 teaspoon sugar
hoisin sauce
Mandarin pancake (either purchased or make your own, see Mandarin Pancakes)

Steps:

  • Combine soy sauce, sherry and hoisin sauce in a bowl.
  • Add the pork, toss to coat evenly, cover, refrigerate and marinate for 30 minutes.
  • Meanwhile, soak the mushrooms in enough hot water to cover for 20 minutes (no soaking if using button mushrooms).
  • Drain and thinly slice.
  • Set aside on a plate, along with the cabbage, carrot and scallions.
  • Heat a wok or large skillet over medium-high heat.
  • Add 1 tablespoon of the peanut oil and swirl to coat.
  • Pour in the eggs, swirling and tilting the wok to form a thin film.
  • Cook just until the eggs are set and feel dry on top, about 1 minute.
  • Transfer to a platter, let cool slightly and cut into 1 inch strips.
  • Return the wok to high heat, and swirl in the remaining 2 tablespoons oil.
  • Add the garlic, and ginger, and stir-fry to release the aromas, about 1 minute.
  • Add the pork and stir-fry until lightly browned, about 2 minutes.
  • Add the reserved mushrooms, cabbage, carrot, bean sprouts, and scallions, along with the chicken stock, and stir-fry another 2 minutes.
  • Stir in soy sauce, sherry, sesame oil, and sugar, and cook, stirring until sauce boils, about 1 minute.
  • Add egg strips and mix well.
  • To serve, spread a small amount of hoisin sauce on a warm Mandarin Pancake.
  • Spoon about 1/2 cup mu shu mixture in center of pancake, wrap like a burrito, folding the ends to close, and serve.

Nutrition Facts : Calories 363.9, Fat 23.8, SaturatedFat 5.9, Cholesterol 144.1, Sodium 1420.2, Carbohydrate 13.7, Fiber 2.5, Sugar 5.8, Protein 18.3

MOO SHU CHICKEN



Moo Shu Chicken image

There is no need to order take-out when you can make this classic moo shu chicken at home. It is simple and bursting with flavor. Serve over rice or Chinese mandarin pancakes if desired.

Provided by Soup Loving Nicole

Categories     World Cuisine Recipes     Asian     Chinese

Time 50m

Yield 4

Number Of Ingredients 14

6 tablespoons cold water, divided
3 teaspoons sesame oil, divided
2 teaspoons cornstarch
1 pound chicken breast tenderloins, cut into thin strips
2 tablespoons hoisin sauce
2 tablespoons oyster sauce
2 teaspoons soy sauce
2 teaspoons vegetable oil, divided
2 eggs, beaten
3 cups shredded cabbage or coleslaw mix
1 (4 ounce) can sliced shiitake mushrooms, drained
2 cloves garlic, minced
1 tablespoon sherry
3 green onions, chopped

Steps:

  • Whisk 2 tablespoons water, 2 teaspoons sesame oil, and cornstarch together in a large bowl. Stir in chicken and set aside.
  • Whisk remaining 4 tablespoons water, 1 teaspoon sesame oil, hoisin sauce, oyster sauce, and soy sauce together in a separate bowl. Set aside.
  • Heat 1 teaspoon vegetable oil in a skillet over medium heat. Add eggs and cook 3 minutes; flip and cook until firm and set, about 3 minutes more. Transfer to a cutting board and slice into thin strips.
  • Add chicken mixture to the same skillet over medium-high heat. Cook chicken for 6 minutes; flip and cook until chicken is golden brown and juices run clear, about 6 minutes more. Remove from heat and set aside.
  • Heat remaining teaspoon vegetable oil in a large skillet over medium-high heat. Add cabbage, shiitake mushrooms, garlic, and sherry. Cook until cabbage starts to wilt, about 2 minutes.
  • Add chicken, eggs, and sauce mixture to cabbage mixture. Cook and stir until sauce has thickened, about 5 minutes. Toss in green onions and serve immediately.

Nutrition Facts : Calories 319.1 calories, Carbohydrate 17.4 g, Cholesterol 156.6 mg, Fat 13.8 g, Fiber 2.3 g, Protein 30.3 g, SaturatedFat 2.8 g, Sodium 585.4 mg, Sugar 3.3 g

MANDARIN PANCAKES



Mandarin Pancakes image

These thin pancakes are typically used for wrapping moo shu pork or Peking duck. They're made with a hot water dough, which makes them very easy to roll out. Stacking two disks of dough, rolling them out, cooking them, then carefully peeling them apart lets you make pancakes that are half as thin as a single pancake would be - and prepared in nearly half the amount of time.

Provided by J. Kenji López-Alt

Categories     finger foods, pancakes

Time 30m

Yield 12 large pancakes or up to 20 smaller pancakes

Number Of Ingredients 4

2 cups plus 2 tablespoons/280 grams all-purpose flour, plus more for dusting
1/3 cup plus 2 tablespoons/100 milliliters boiling water
1/3 cup plus 2 tablespoons/100 milliliters cold water
Vegetable oil or roasted sesame oil, for brushing

Steps:

  • Place flour in a medium bowl. Add the boiling water in a thin stream while stirring with chopsticks or a wooden spoon. It helps to set the bowl in a heavy saucepan lined with a dish towel to keep it stable, or a friend stabilize the bowl as you do this. Add the cold water in a thin stream, continuing to mix the whole time. Stir the mixture until it turns into a shaggy ball, then dump the ball out onto a lightly floured work surface.
  • Knead the dough with your hands until it forms a smooth ball, about 5 minutes. Cover the dough ball with a damp dish towel and let rest at room temperature for at least 30 minutes or up to a couple hours.
  • Roll the dough into a log roughly 10 inches long, then cut it in half crosswise. Line up the two small logs, then section each one in 6ths to form 12 pieces (for approximate 8-inch pancakes); in 8ths for 16 pieces (for approximate 7-inch pancakes) or in 10ths for 20 pieces (for approximate 6-inch pancakes).
  • Roll two pieces into smooth balls between your hands, working with one piece at a time. Then, using a rolling pin or wine bottle, gently roll each of the two pieces into circular disks about 1/4-inch thick. (You'll cook two pieces at a time and proceed through the end of Step 7 before rolling out the remaining balls.)
  • Brush the top of one disk with a thin, even layer of oil, then stack the second disk on top. Using a rolling pin, roll the stacked disks into a 6- to 8-inch circle. The size will depend on the number of balls you made in Step 3.
  • Heat a cast-iron, carbon steel, or nonstick skillet over medium until a drop of water flicked onto the surface immediately bubbles and evaporates (about 2 minutes), then add the rolled, stacked disk. Let cook on one side until blistered and browned in spots, about 1 minute. Flip and cook until second side is blistered and browned. Sometimes the pancakes will bubble up with steam as they cook, preventing the second side from making good contact with the pan. You can gently press down on them with a flat spatula if this happens.
  • Remove the cooked disk, then carefully peel it apart into two thin pancakes while still hot. Transfer to a plate and cover with a clean dish towel.
  • Repeat Steps 4 through 7 for the remaining dough balls, adjusting heat as necessary to make sure the pancakes brown in spots but don't blacken. Finished pancakes should be served while still warm. To store leftovers, place the pancakes on large squares of plastic wrap or aluminum foil, then roll them up like a jelly roll and refrigerate. Reheat covered in the microwave, or briefly heat one at a time in a hot, dry skillet.

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2022-01-11 Moo shu chicken with pancakes is a healthy and low-calorie dish full of egg flavor and tender chicken breast. The secret to the chicken breast’s smoothness is the addition of a little beaten egg and cornstarch when marinating. This is a family-friendly dish. Moo Shu Chicken Recipe I use chicken breasts for this recipe. Chicken breasts are easier to cut into strips and …
From trychinesegoodies.com


MOO SHU CHICKEN WITH PANCAKES - THERESCIPES.INFO
Moo Shu Chicken With Pancake. - trychinesegoodies.com great trychinesegoodies.com. Jan 11, 2022After the egg wrapper is cold, cut it into strips. Add oil and garlic, and stir for 30 seconds. Add chicken breast, don't turn or stir for 1 minute. Add carrots and wood ear mushrooms, stir for 1 minute. Add cabbage, stir for 30 seconds. Add the sauce ...
From therecipes.info


MU SHU VEGETABLES WITH PANCAKES - SARA MOULTON
2015-11-13 Directions. 1. Prepare or warm the pancakes and keep warm. Trim and thinly slice the scallions (about 1/2 cup); transfer them to a small bowl. Peel and Microplane-grate the ginger (about 1 tablespoon) and add to the bowl; press the garlic (about 1 tablespoon) into the bowl and stir to combine. 2.
From saramoulton.com


WHAT IS MOO SHU CHICKEN WITH PANCAKES - THESUPERHEALTHYFOOD
2022-06-09 Warm Moo Shu Pancakes: While vegetables sauté, stack moo shu pancakes, wrap in foil, and place in oven to warm until ready to use, about 10 minutes. Season Chicken: Roughly chop roasted chicken into bite- size pieces, or shred using 2 forks or tongs, and add to pan with vegetables over medium heat.
From thesuperhealthyfood.com


MANDARIN PANCAKES - JO COOKS
2021-02-01 Turn the dough onto a lightly floured surface, gather up all the shaggy dough and knead it until smooth, about 3 to 5 minutes. If the dough is too sticky, keep adding flour as needed, about a tbsp at a time. Cover with a clean towel and let it rest for ½ hour. Shape Pancakes: Shape the dough into a 16" log.
From jocooks.com


ASIAN PANCAKES (BEIJING PANCAKES) - LUNACAFE
2013-04-02 To fry the pancakes, heat an 8- or 10-inch, non-stick skillet over medium heat. Using a silicon brush, lightly coat the surface of the pan with the combine vegetable and sesame oil. Sauté one pancake at a time until barely golden …
From thelunacafe.com


MOO SHU CHICKEN WITH LOW CARB PANCAKES - I HEART UMAMI®
2021-03-25 Add the carrots and cucumbers. Season with a touch more salt and white pepper. Saute for 1 minute. Then add the mushrooms and bamboo shoots. Deglaze the pan with 2 tbsp stock and saute for 1 minute. Return the eggs and chicken to the pan, pour-in the sauce and toss to coat the sauce all over.
From iheartumami.com


CHINESE MANDARIN PANCAKE - CHINA SICHUAN FOOD
2014-09-04 Cover with wet towel and set aside for 20 to 30 minutes. Transfer the dough into a floured surface. Roll the dough into a long strip and then cut into 20 sections. Press each a little bit to a thick wrapper. Prepare two wrappers. Brush some oil on top of one wrapper, and also the bottom of the other one.
From chinasichuanfood.com


MOO SHOO PANCAKE RECIPES ALL YOU NEED IS FOOD
moo shu pancakes recipe - food.com I went web-surfing to see if I could find a recipe for homemade pancakes to go along with Toni Gifford's Moo Shu Vegies #137090 because I wanted an authentic taste and due to a little web-surfing this is what I found.
From stevehacks.com


RECIPE: MOO SHU VEGETABLES WITH PANCAKES & PLUM SAUCE - BLUE …
Wipe out the pan. Fill a small bowl with water. Heat the pan used to cook the vegetables on medium until hot. Working 1 pancake at a time, using your fingers or a brush, lightly moisten both sides of the pancakes with the water; add to the pan and heat 10 to 15 seconds per side, or until warm and pliable.
From blueapron.com


MOO SHU PORK WITH HOMEMADE PANCAKES RECIPE | YUMMLY
Moo Shu Pork with Homemade Pancakes Recipe | Yummly. 1 rating · 55 minutes · Serves 4. yummly . 586k followers. Pork Recipes. Asian Recipes. Cooking Recipes. Ethnic Recipes. Asian Foods. Oriental Recipes. Chinese Recipes. Noodle Recipes. Sauce Recipes. More information.... Ingredients. Meat. 1 lb Pork. Produce. 5 oz Bamboo shoots. 2 cups Bean …
From pinterest.com


~ HOW TO: MAKE MANDARIN-STYLE (MOOSHU) PANCAKES~
2012-11-09 In a large bowl, stir the flour and salt together. In the microwave, heat water to boiling. ~ Step 2. Add the boiling water to the flour. Using an ordinary tablespoon, stir the liquid into the flour until a wet, ragged mixture forms, about 1 minute. ~ Step 3. Gather the dough up and form into a rough looking ball.
From bitchinfrommelanieskitchen.com


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