Chinese Puff Pastry Pancake

Chinese puff pastry pancake is a specialty snack of the Tujia nationality. It is fragrant, spicy and not particularly spicy. It has a sweet taste and a crispy outside. The inside is soft and delicious. The appearance is similar to Italian pizza but it is different. In ancient times, this kind of food can only be eaten during the festival, but with the change of time, it finally became popular all over the country and became a unique Chinese street food that is rare in the public life.

Chinese puff pancake is delicious and easy to make. Grandma said that in addition to the sauce is very important, there are 3 skills to master. The first point is to knead the flour with warm water. The inner layer of the flour will be very soft even if it is cold. Second, when kneading the flour, add a small amount of baking powder to make the outer layer of the pancake fluffy, fragrant and crispy. The third point is that puff pastry is the key to layering and crisping. It will make the pancake layer more obvious, and the outside texture will be more crispy, even if it is cold, it is still delicious.

Chinese puff pastry pancake Ingredients:

• Ingredients for kneading flour: 252g flour, 160g warm water, 2g salt, 5g corn oil, 1g aluminum-free baking powder, 6g granulated sugar.
• Sauce Ingredients: 3 spoons of red oil bean paste, 2 spoons of soybean paste, 2 spoons of chili sauce, 1 spoon and a half of sugar, 1 spoon of oyster sauce, 1⁄2 spoon of allspice, half a bowl of water, 1/2 onion, 5 cloves of garlic, 6 chives, cooked Moderate amount of white sesame.
• Ingredients for pastry: 30g corn oil, 30g low gluten flour
• Ingredients for spreading: 2 g cumin powder, 1 g black pepper, 2 g pepper powder, a little MSG

Cooking steps:

1. We pour the kneading ingredients into the utensil first, and then slowly pour 160 g of warm water into the bowl and stir while pouring.

2. Then knead into dough, it doesn’t matter if it is not smooth. Let’s cover it with plastic wrap and let it relax for 15 minutes. The kneaded dough is soft and non-sticky. Different flours have different water absorption rates. If your kneaded dough is hard, you can add a little more water. If it is a little sticky, add a little flour.

3. After 15 minutes, you can easily knead the dough until it is smooth. After smoothing, continue to cover with plastic wrap and relax for 20 minutes.

4. During the dough relaxation, we will make the ingredients and cut the onions, garlic and chives into small pieces.

5. Then pour 3 spoons of red oil bean paste, 2 spoons of soybean paste, 2 spoons of chili sauce, 1 spoon of granulated sugar, a small spoon of spiced powder and half a bowl of water into the bowl and stir well.

6. Pour the right amount of cooking oil into the pan, chopped onion and garlic, stir-fry over medium and small heat.

7. Then pour the bowl of sauce into the pan, heat over medium heat and stir, and boil until bubbling, turn to low heat and boil slowly.

8. After boiling until the sauce is thick, pour in white sesame seeds and 1 spoon of oyster sauce, and cook on medium-high heat for about half a minute.

9. We pour the prepared sauce into a bowl and set aside. The amount of sauce made today is relatively large. If you can’t use it all at once, you can save it until the next time.

10. After the sauce is done, make the pastry portion, heat 30 grams of corn oil, and stir 30 grams of low-gluten flour evenly.

11. Then prepare the sprinkling portion. Pour 2 g of cumin powder, 2 g of pepper powder, 1 g black pepper and a little MSG into a bowl and mix well.

12. Spread a little flour on the kneading board to prevent sticking. Put the loose dough on the kneading board and roll it into a large sheet. It must be thin enough so that it will have more layers after rolling and the taste will be more natural. Warm reminder, if you are new to the operation for the first time, or if you don’t have a large enough pan at home, it is recommended to divide the dough into 2 to 3 portions and roll them into thin slices, which is easier to operate and improve the success rate.

13. Then spread the pastry evenly on the surface, be sure to spread it evenly, and then spread the sprinkles on the crust.

14. Then roll it up from the bottom up to be slightly tighter, squeeze the skin at the neck and the sides to prevent the pastry from leaking.

15. Roll up from left to right. After rolling, the tail end is stuffed at the bottom. Cover with plastic wrap and relax for 10 minutes.

16. After 10 minutes, roll it into a thin sheet again, and roll it as thin as possible to make it taste good.

17. Pour an appropriate amount of oil into the pan, heat over medium heat, heat the oil slightly for a while, and then put the crust into the pan. If the crust is a bit too large to spread out, you can wrinkle it a little, This is okay, then fry with medium and small fire.

18. After the other side of the crust is browned, turn it over, then turn to low heat to fry. In the subsequent frying process, turn it several times until it is crispy on both sides.

19. Finally, brush the prepared sauce, sprinkle with green onions and some cooked white sesame seeds, and enjoy.

20. Chinese puff pastry pancake cut into small pieces, you can start to eat, crispy and multi-layered, the sauce is beautiful, the taste is cool when it is cold.

Tips:

If you want to make delicious Chinese puff pastry pancake, do not replace the ingredients in the recipe at will. In addition, the flour used to make buns, dumplings, and noodles are all medium flour, which can be used to make this pancake.