So crispy pork floss corn pancakes
Overview
How to cook So crispy pork floss corn pancakes at home
Tags
Ingredients
Steps
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Mix the ingredients for the oil dough, knead it into a dough, cover it with plastic wrap, and let it rest for 15 minutes
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Mix the pastry ingredients, knead into dough, cover with plastic wrap, and rest for 15 minutes
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Divide into one dough ball and one dough ball
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Roll the dough into a long strip, divide it into 6 equal portions, and roll each into a round shape. Roll the pastry dough into a long strip, divide it into 6 equal portions, and roll each into a round shape
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Take a small dough ball, flatten it, put a small dough ball on it, wrap it up completely, and place it with the seam facing down
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Do all six in turn
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Take a package of small dough, place it with the seam facing down, flatten it with your hands, and then use a rolling pin to roll it into an oval shape
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Roll it up as shown, roll all 6 in turn, cover with a layer of plastic wrap, and let it rest for 10 minutes
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Flatten the rested dough roll and use a rolling pin to roll it into a long strip
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Roll it up, place it end-side down, cover with a layer of plastic wrap, and let it rest for another 10 minutes
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Take the risen dough roll in your hand, place it with the end facing up, hold the end with your thumbs, press hard, squeeze the two ends toward the middle, pinch the ends together, shape them into a round shape, place them with the ends facing down, and make 6 pieces in sequence.
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Flatten the wrapped small dough, then use a rolling pin to roll it into a round piece, put the meat floss corn filling, wrap it up, and flatten it with the seam facing down.
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Make two slits on the surface of the pastry with a sharp knife, brush with egg wash and sprinkle with white sesame seeds. Place in a preheated 180-degree oven and heat the middle rack up and down for 20 minutes.
