Maotai Xiang Pancake

Overview

The reason why Maotai Xiang Pancake is delicious is firstly its crust and secondly its sauce. Generally, hot noodles are used to make pancakes. The pancakes made this way will be soft and delicious, but the texture will be less strong, and the degree of blanching is also difficult to control. If the pancake is hot, the skin will be too soft and sticky. If it is not blanched enough, the pancake will be too hard and hard to chew. So this time I used leavened dough to make the pancakes. The advantages of yeast pancakes are: first, they are soft, second, they are strong, third, they are easy to digest, and fourth, they are easy to operate. It is much easier to make yeast pancakes when the weather is hot in summer. One hour of fermentation is usually enough. Moreover, the pancakes are not sticky and will not stick when rolled with a rolling pin, and they are not easy to break when pulled.

Tags

• snacks
• pasta
• home cooking
• cake
• all-purpose flour
• barbeque ingredients
• oil
• onions
• soybean paste
• white sesame
• yeast
• green onions

Ingredients

Steps

1. 1 Add yeast to the all-purpose flour and then add cold water to knead the dough. Be careful not to add the water all at once. Add it slowly so that you don't overdo it. Otherwise, if you add too much water, you will need to add flour, and the amount of yeast will not be enough, which will be very troublesome. Knead until it is light, hand light, basin light, and surface light, then cover it and place it in a warm place to ferment.

   

2. 2 Ferment at room temperature 25 degrees for 1 hour until the dough doubles in size.

   

3. 3 Chop the onion into small cubes.

   

4. 4 Clean the shallots and cut into minced pieces.

   

5. 5 Put oil in the pan. The amount of oil is a little more than usual for stir-frying. This will make the stir-fried sauce more fragrant and not too dry. After the oil is hot, stir-fry the onions first to bring out the fragrance. The onions can enhance the fragrance, sterilize and reduce the three highs.

   

6. 6 Spoon another 2 tablespoons of soybean paste and stir-fry. The soybean paste itself is salty, so there is no need to add any more salt, otherwise it will be too salty.

   

7. 7 Next, pour in the barbecue ingredients, stir-fry evenly and turn off the heat. The barbecue ingredients mainly include chili powder, cumin powder and sesame powder, which are very fresh and flavorful.

   

8. 8 Use a rolling pin to roll the fermented dough into a large rectangle. Because it is made from yeast, roll it out as thin as possible so that it is flavorful and delicious. Divide the dough into three equal parts, spread the fried soybean paste on two of them, and sprinkle with chopped green onions.

   

9. 9 Then fold the sauce-smeared cake skin, and pinch the edges tightly so that it will not be easy to open when frying the cake, and it will be neater. Apply a layer of oil on the surface of the cake, and then evenly sprinkle with white sesame seeds. First, it looks good, and second, the sesame seeds can make the cake taste more fragrant. Put oil in the pan, and when the oil is hot, put the cake in and fry it over low heat. Be careful to turn it over frequently and don't burn it. When both sides are golden, it can be taken out of the pan.