Homemade Recipe for Thousand Layer Pancake
Ingredients:
Dough part:Rice flour of medium gluten content 300 grams, yeast 2 grams, sugar 10 grams, salt 3 grams, corn oil 30 grams, water 160 grams Sesame paste part: peanut
paste 90 grams,sesame seeds 15 grams, salt 2 grams, medium gluten rice flour 30 grams, five-spice powder 2 grams Decorations: honey 5 grams, dark soy sauce 2 grams, a little water
Method:1. Knead the dough ingredients into a ball and knead for an extended period. preferably with a bread machine or a stand mixer until it reaches an extensible state.
Extensible dough should be rolled out without tearing, ensuring many layers without revealing the sesame paste.
2. Allow the risen dough to rest for 20-30 minutes while preparing the sesame paste part; I used peanut paste instead of regular sesame paste.Mixed all the sesame paste ingredients and stirred until well combined. Adjust the amount of flour based on consistency, achieving a spreadable yet non-fluid state. 3. Roll out the rested dough into a thin sheet according to the size of your workspace or how many layers you wish to achieve; there is no strict requirement for thickness.4. Apply all of the prepared sesame paste evenly, leaving one side untouched.
5. Roll up the sheet and fold as shown in the diagram, press down gently, then let it rest for 15 minutes.6. Roll out the dough into a thin square; you can see the sesame paste through the layers, but make it thinner to increase layering without letting the paste leak out. 7. Roll up and tightly wrap the dough into eight pieces.8. Seal both ends of each piece by pinching them shut, tucking the sesame paste inside, and shaping the seam downwards slightly flattened.9. Repeat this process for all pieces.
10. Prepare a glazing mixture with honey, dark soy sauce, and salt; thin it out if necessary with a little water.
11. Heat a wok or deep fryer without preheating to 365°F (180°C), cook for 20 minutes while checking the browning occasionally.
12. Place sesame seeds on top of each pan-fried dough.
13. Ensure ample coverage with sesame seeds.
14. Gently press the dough to make the sesame seeds adhere better.
15. Place the finished sesame pancakes in a wok or fryer basket.
16. Cook for 20 minutes at 365°F (180°C) without preheating, checking the baking process periodically.
17. Once done, crispy on the outside and soft inside, ideal for snacking; adding beef or other fillings enhances it further.
18. Tasty to eat plain or with added fillings like beef.Tips: 1. A wok or fryer is more efficient than an oven as it has less heat loss, making the process faster and more energy-efficient.
2. The dough must be allowed to rise.
Now, your sesame pancake is ready!
Isn't it simple?
Give it a try at home for nutritious breakfast!
The frying pot does not need to be preheated; set it to 180 degrees, for 20 minutes. Press the start button.
When time is up, the sesame paste flatbread is ready. You can check the baking progress at any time during the middle of baking.
It has a crispy exterior and a fluffy interior; it tastes great eaten on its own.mutton or whatever filling you prefer is even better.
Tip:
1. The frying pot heats up faster and more efficiently than an oven,oven resulting in both speed and energy savings.
2. Make sure the dough has proofed properly.
This completes the sesame paste layered flatbread! Isn't it very simple?
Give it a try at home; it's nutritious for breakfast!Enjoy your homemade breakfast! Enjoy it!
