Mongolian
Crackers
From: Clark AFB Officers' Club
Makes: About 50
Dough
1 cup water (115°)
1 Tbsp. active dry yeast
1 Tbsp. vegetable oil
1 tsp. salt
2 ½ cups flour
Filling
½ cup vegetable oil
1 ½ cup flour
¼ tsp. salt
¼ tsp. ground black
pepper
1. Mix yeast and water.
Let dissolve for 5 minutes. Add salt and oil; stir, then add flour.
Mix all and set aside.
2. Heat oil over low heat
20 minutes. Pour into a bowl. Add salt, pepper & flour.
Mix with whisk. Cool.
3. Divide dough in half.
Spread dough out and pour half of filling onto dough.
4. Close dough over filling.
5. Roll dough out.
6. Fold like a jelly roll.
7. Roll out to coin thickness.
8. Cut into ½-1" strips.
5. Brush with egg white and
sprinkle with sesame seeds.
6. Place crackers on greased
pan. Bake 25 min. (or more) at 350° until golden.
Contributed by Noelle Weir
'80
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