To make a Chinese style roll, the first and the most important thing is, of course, the wrapper, which is very very thin.
(1) Boil a pot of water, let cool for 2 minutes. Slowly add 2/3 cup hot water into 2 cup all purpose flour, blend well, and form a dough. Cover, let sit for 1 hour. Knead to have a smooth dough.
(2) Roll dough into a long cylinder, cut into 16 small doughs. Press each small dough with palm, and roll dough flat. Brush oil on each dough, stack four doughs and roll them together as thin as possible.
(3) Heat fry pan under medium-low until the pan is very hot. Place rolled wrapper dough in the pan, cover. When some bubbles appear on the surface of wrapper, turn it over and cover again until new bubbles appear (don't overcook). Transfer hot wrapper on the plate, let cool a little bit and then separate the four layers (each layer is one wrapper). Serve warm.
This lunch, I made stir-fried onion roll:
Pie crust is my favorite, an easy and neat procedure to get tasty dessert.
(1) In a mixing bowl, blend 1/4 cup cake flour and 3/4 cup all purpose flour;
(2) Cut 4 tbsp soft butter in small portions and sprinkle evenly over the flour mixture;
(3) Mix with dough blender to have all flour covered with butter;
(4) Sprinkle ice water (I put some ice cubes in the water to maintain the temperature) one tbsp at a time on the flour mixture, shake the bowl to help mealy flour absorb the moisture, totally, 5 tbsp ice water is required;
(5) Although the dough doesn't look like a real dough, with bits and pieces and don't fully hold together, don't hesitate, stop, put down the bowl, and transfer into zipper sandwich bag, press out gas, and seal the bag;
(6) Quickly form the "dough" into a ball and pat into a flat disk, chill in the fridge for at least 30 minutes (I chilled them overnight).
(7) Roll pie crust flat and thin, cut into six portions, wrap cranberry pie filling in each portion, make a cut on the top.
(8) Bake at 375F for 35 minutes.