Maotai Xiang Pancake
Overview
There are many ways and flavors of sauce-flavored pancakes~
Tags
Ingredients
Steps
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Take 250 grams of snowflake powder, add 2 grams of salt, mix half with 70ml of boiling water, and the other half with 70ml of cold water to form a softer dough. Let it rest for 10 minutes, then knead until the surface is smooth, and then bake for 30 minutes (the amount here makes two cakes).
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Garnishes: 1 onion cut into cubes, 3-5 cloves of garlic, 2-3 slices of ginger, 1 green onion cut into sections.
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Put it into a food processor, add 1 spoon of Pixian bean paste, 2 spoons of sweet noodle sauce, 1/2 spoon of soybean paste, 1/2 piece of rose bean curd, 1 spoon of thirteen spices, and 1/2 small bowl of water (adjust the ingredients and dosage according to personal taste).
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Use a food processor to grind the ingredients together.
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Heat oil in a pan, pour in the sauce, stir-fry over medium-low heat until fragrant, add 1 tablespoon of sugar and 2-3 tablespoons of white sesame seeds and stir evenly.
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Dish out and let cool for later use (if you can’t finish it, you can keep it sealed and refrigerated).
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Divide the dough into small equal portions, roll it into a large sheet first, brush with a thin layer of oil (or pastry), roll it into a cake base, and then roll it into a large sheet larger than the pot.
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Turn the electric pan on high heat (the pan on medium-low heat), pour in a little more oil, and slowly put the large pancake rolled with a rolling pin in while making some wrinkles (to facilitate hanging the sauce later).
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Cover with a lid (to maintain moisture and prevent the biscuits from being too dry), fry for 1 minute, then flip over and cook until both sides are golden brown.
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Brush with sauce and sprinkle with sesame seeds and chives.
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Cut into small pieces while hot and serve on a plate.
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Crispy on the outside and tender on the inside, full of sauce 😊~
