How to Make Layered Pancakes?

Layered Pancake recipe
The Layered Pancake is a specialty from Baicheng, Jilin Province.It features a local snack.. This pancake is made by fermenting dough and then steaming it.It has a pale color, soft texture, salty and fresh taste with multiple layers that can be easily separated. Originally just sold at food stalls, it has now become a popular household snack. Ingredients:500 grams of flour
, 300 grams of yeast starter , 50 grams of peanut oil, 5 grams of five-spice powder , 6 grams of salt, 10 grams of baking soda.
Steps:
1. Mix the yeast starter with water and let it sit until it's ready for use. Then combine this with flour to make a dough. Let it rest for 15 minutes before adding in baking soda mixed with water and knead until well combined, then let it rest again for another 15 minutes.
2. Knead the dough evenly into a rope, divide it into about 100-gram portions, flatten them out to form rectangular sheets. Brush one side lightly with oil, sprinkle salt and five-spice powder on top, roll up tightly from one end, seal the ends, press down to form a flat shape, then roll again.
3. Place this shaped dough in an oiled tray and steam over high heat for 20 minutes before removing and cutting into triangular pieces.
Sweet (Savory) &>
Makes 500 grams of low-gluten flour, a little sugar (salt)
, condensed milk
, oil
, water as needed.
Steps:Those who like mango can add mango puree.
4. Roll up the dough, then roll this rolled dough into a cylindrical shape. Place both ends of the roll in the center and press them tightly together to form a round cake.
5. Use an rolling pin to gently roll out this cake until it's as thick or thin as you like; thicker cakes are crisp on the outside and soft inside, while thinner ones are crispy all through.6. Heat a non-stick pan over low heat, add some oil, wait for the oil to be heated up before placing the pancake in. Gradually fry until fully cooked, then cut into pieces with a knife. Throughout
the frying process, pay attention to the heat; use low heat so that the color of the pancake is golden brown and the outside is crispy while still tender on the inside. Features: simple ingredients, easy preparation, crunchy texture, layer upon layer, salty or sweet according to your preference, suitable for main meal too. Rice flour 500 grams, baking soda as needed.
Steps:
1. Mix rice flour with water and oil until a dough is formed, knead the dough thoroughly until it's very elastic and smooth to ensure good texture.
Split the dough into several small portions according to your preference, sprinkle remaining flour on the work surface to prevent sticking, then use a rolling pin to roll out each piece into thin rounds (the thinner, the better).
2. Spread oil evenly over these sheets, sprinkle salt and sugar (or honey) along with condensed milk. Those who enjoy
mango
can add mango puree.
3. Roll up each sheet tightly, then roll this rolled dough into a cylindrical shape again, place both ends together to form a circle.
4. Use an rolling pin to gently flatten the cake, adjust thickness according to your taste; thicker pancakes are crispy on the outside and soft inside, thinner ones are equally crunchy all around.Fry in a well-heated panon low heat until golden brown, then cut into pieces with a knife once done.During the fryingprocess, use low heat to ensure the pancake is evenly colored and both inside and out are cooked through.Features: simple materials, easy preparation, crunchy texture, multiple layers, taste can be salty or sweet as per preference, suitable for main meals too. Rice flour1000 grams, 250 grams of old dough starter
, 25 grams of peanut oil , baking soda in moderation. Steps:Pour rice flour onto a work surface, add the yeast starter and enough warm water to form a dough. Let it rise until it has doubled in size; then mix in appropriate amount of baking soda solution, knead well and let rest briefly. 2. Roll the dough into long strips, cut each 100-gram piece into thin strips, roll them out again into wide rectangular sheets, brush one side lightly with oil, sprinkle dry flour to prevent sticking, then stack from left to right. 3. Fold both ends tightly around this stack and flatten to form a slightly oval pancake, press a diamond pattern on the surface of the dough using the back of a knife.4. Steam in a steamer for about 20 minutes once steam is present; take out, slice down through the center and gently tap to separate layers before serving on a plate. Three-River's Layered
Oil Pancake
is famous for its many layers, fine threads, light and not greasy, a well-known snack in Northern Shaanxi.The main ingredients are white flour
and pork lard.
Roll out the dough after kneading, cover with a thin layer of flour to prevent sticking, then spread on some lard and powdered Sichuan pepper. Roll it back into strips, cut into finer pieces, roll each piece into a 3-ounce round cake.
Steam these cakes in layers, first place one thin sheet at the bottom, then arrange them, topped with another thin layer before serving.
After steaming, stack and serve on a dish to enjoy with sweet syrup or pickles, extremely delicious and flavorful. Ingredients: flour, fresh milk, fermented dough (old dough), baking soda