【Beijing】Peanut butter pancakes

【Beijing】Peanut butter pancakes

Overview

Shaobing is a staple food that we people love to eat, and it is not an exaggeration to say it is a snack. Crispy on the outside and tender on the inside, plus the fragrant seasonings, you can eat two or three of them in addition to vegetables. If you want to make sesame seed cakes with multiple layers, you can learn a trick from me to ensure that they are tender, delicate and fragrant, with too many layers to count. You can add salt and pepper, sesame paste, chopped green onion, or peanut butter according to your taste, each has its own flavor.

Tags

Ingredients

Steps

  1. Put flour, yeast and cold water into a basin. If it’s cold in winter, you can use warm water

    【Beijing】Peanut butter pancakes step 1

  2. First use chopsticks to stir into a fluffy shape, then knead it into a smooth dough by hand, cover it with plastic wrap or a damp cloth, and ferment in a warm and humid place

    【Beijing】Peanut butter pancakes step 2

  3. When the dough is 2.5 times its original size, lift it up and the dough will become finely porous

    【Beijing】Peanut butter pancakes step 3

  4. While waiting for the dough to rise, you can cut the ham sausage into fine pieces and set aside, and prepare the peanut butter

    【Beijing】Peanut butter pancakes step 4

  5. Take out the risen dough, knead it into a ball and let it sit for about 10 minutes. Roll it out into a rectangular thin dough about 3 mm thick, and spread peanut butter on it

    【Beijing】Peanut butter pancakes step 5

  6. Sprinkle ham flakes on top

    【Beijing】Peanut butter pancakes step 6

  7. Roll up from the bottom up, stretching the dough while rolling to make the dough thinner. Roll it into a roll and seal it tightly, then cut it into equal parts, any size

    【Beijing】Peanut butter pancakes step 7

  8. Take a portion of the dough roll and roll it up starting from one end, stretching it out as you go

    【Beijing】Peanut butter pancakes step 8

  9. Disk it into a small dough pancake, press the edge under the pancake, and then press it with your hands to make it thinner

    【Beijing】Peanut butter pancakes step 9

  10. Several noodles have been processed

    【Beijing】Peanut butter pancakes step 10

  11. Pour a little olive oil into the frying pan. Do not wait for the oil to heat up. Put the dough into the pan

    【Beijing】Peanut butter pancakes step 11

  12. Fry over low heat until the bottom side is golden brown, then flip and fry the other side

    【Beijing】Peanut butter pancakes step 12

  13. When the bottom is golden and set, pour a little water, cover, and simmer over low heat for about 3 minutes. The specific time depends on the size and thickness of the dough

    【Beijing】Peanut butter pancakes step 13

  14. When you hear the sizzling sound, open the lid of the pot and let the excess water vapor evaporate. The dough will become golden and crispy again, and it is ready to serve

    【Beijing】Peanut butter pancakes step 14

  15. Crispy on the outside and soft on the inside, so fragrant

    【Beijing】Peanut butter pancakes step 15

  16. Stacked layer by layer, it can also be eaten and played as a snack

    【Beijing】Peanut butter pancakes step 16