Sauce-flavored Mushroom Bacon and Dark Whole Wheat Layer Pancake

Overview

A piece of very fragrant bacon is used to make pancakes. Let’s continue to explore the various forms of bacon and pancakes. In fact, it is not advisable to roll the dough pancakes too thin, otherwise they will lose the fluffiness of the dough. Fortunately, although it is a little thin, you can still see some fluffy holes

Tags

• staple food
• pasta
• home cooking
• breakfast
• lunch
• dinner
• chicken essence
• cooked bacon
• dark whole wheat flour
• doubanjiang
• dumpling noodles
• fresh yeast
• ginger powder
• onions
• sugar
• sweet noodle sauce
• black mushroom
• minced garlic
• salt
• soy sauce
• water

Ingredients

Steps

1. 1 Fillings: 160 grams of cooked bacon, 45 grams of black mushrooms, 40 grams of bean paste, 10 grams of sweet noodle sauce, 4 green onions, appropriate amount of minced ginger, appropriate amount of minced garlic, appropriate amount of salt, appropriate amount of sugar, a little soy sauce, a little chicken essence.

   

2. 2 Soak the dried mushrooms in water until swollen.

   

3. 3 Cut into fine pieces.

   

4. 4 Wash the green onions and cut into chopped green onions.

   

5. 5 Peel the bacon, separate the fat and lean meat, and chop into cubes respectively.

   

6. 6 Heat the pot, add the bacon fat and stir-fry until the oil is released.

   

7. 7 Set aside the fried fat, add minced ginger and garlic to the oil and sauté until fragrant.

   

8. 8 Pour in the chopped mushrooms and stir-fry together with the fat until the mushrooms are fragrant.

   

9. 9 Add bean paste and sweet noodle paste, stir-fry until combined, add a small amount of water if it is dry.

   

10. 10 Pour in the lean bacon and stir-fry evenly.

    

11. 11 Add soy sauce, salt, sugar and chicken essence and stir-fry evenly.

    

12. 12 Finally, add the chopped green onion, stir-fry evenly, and turn off the heat.

    

13. 13 Transfer to a bowl, cool and set aside.

    

14. 14 Dough: 120 grams of dumpling flour, 30 grams of black whole wheat flour, 80 grams of water, 5 grams of fresh yeast.

    

15. 15 Dissolve fresh yeast with a little water.

    

16. 16 Pour into a large bowl with all dough ingredients.

    

17. 17 Knead the dough into a uniform dough, put it in a bowl and leave it in a warm place to ferment.

    

18. 18 The dough grows.

    

19. 19 Deflate, roll into a ball, and rest for 15 minutes.

    

20. 20 Roll out into a large square shape.

    

21. 21 Leave a blank space in the lower right corner, spread the fillings, and cut into 9 squares.

    

22. 22 Fold the blank dough upward.

    

23. 23 Fold the upper part down.

    

24. 24 Fold the right side toward the center.

    

25. 25 Fold the top edge toward the center.

    

26. 26 Fold the bottom edge toward the center.

    

27. 27 Continue folding to the right.

    

28. 28 Finally, fold the remaining two sides toward the middle.

    

29. 29 Turn over and tuck the folded edge underneath.

    

30. 30 Roll out into a cake shape and let rise for about 30 minutes.

    

31. 31 Preheat the upper and lower plates of the electric baking pan.

    

32. 32 Brush the base with oil and put in the proofed cake dough.

    

33. 33 Close the lid and heat the upper and lower plates.

    

34. 34 Uncover it after about 5 minutes, the surface will be slightly burnt.

    

35. 35 When both sides are golden brown, remove from the pan and allow to cool before serving.