Original pastry pancakes

Overview

The preparation of this pastry pancake is somewhat similar to the method of making puff pastry pancakes, except that there is no filling inside. However, the pancakes have many layers and are also very crispy, and because they are made from yeast dough, they are easier to digest.

Tags

• staple food
• pasta
• home cooking
• old man
• breakfast
• cake
• corn oil
• flour
• rough dough

Ingredients

Steps

1. 1 Fermented dough

   

2. 2 Take 380 grams of dough (for the remaining steamed buns), deflate, roll into a ball, cover with plastic wrap and let it rest for about 10 minutes

   

3. 3 Use the dough time to make puff pastry: 100 grams of flour, 50 grams of corn oil, and an appropriate amount of salt

   

4. 4 Synthetic flocculent puff pastry

   

5. 5 Roll the risen dough into a large round cake

   

6. 6 Spread the pastry

   

7. 7 Wrap it up tightly

   

8. 8 Then roll it out

   

9. 9 Roll it up from one side

   

10. 10 Cut into sections and divide into doses

    

11. 11 Take a piece of dough and flatten it, put another small piece of dough in the middle and wrap it up

    

12. 12 Then press it slightly

    

13. 13 Pour a little oil into the pan and put the cake base

    

14. 14 Once one side is golden, turn it over

    

15. 15 Brown the other side, keeping the lid on

    

16. 16 Just sear both sides