Maotai Xiang Pancake

Add 300g flour to 160g water and knead into a ball, let it sit for a while

Put 10g cooked sesame seeds into a plastic bag, use a rolling pin to crush into sesame powder and set aside

10g sweet noodle sauce, 10g June sweet bean paste mixed

10g Pixian bean paste, chopped with a knife and set aside

Put an appropriate amount of vegetable oil in the pot (the amount you usually use for cooking), add star anise and Sichuan peppercorns, heat over low heat, stir-fry until fragrant, remove the Sichuan peppercorns and star anise

Pour in 10g of Pixian bean paste and stir-fry over low heat until fragrant

Pour in the other two sauces and continue to fry for a while, being careful if the oil flies out and splashes on your hands

Pour in 130g of water. The amount of water can be adjusted according to your preference. The sauce should not be too thick, otherwise it will be difficult to brush on the cake

After boiling, add sesame powder and cumin powder and stir

Add appropriate amount of sugar

Fry until it is like porridge, turn off the heat and set aside. My sauce was too dark in color, so I didn’t dare to put too much chili sauce

Take out the rested dough and divide it into two parts

$Maotai Xiang Pancake step 12$

Take one part and roll it into a dough sheet, brush it with a layer of vegetable oil and sprinkle with appropriate amount of pepper and salt powder

$Maotai Xiang Pancake step 13$

Cut four knives as shown in the picture

Stack it up from one end, as shown in the figure

I can’t describe it, just look at the picture

Pinch the sides tightly

Knead it into a round shape in the middle, with the edge facing downwards, and use a rolling pin to roll it into a round cake

Put it in the pot, it doesn’t matter if it’s not flat, some wrinkles are fine too

Fry over medium heat until both sides are golden brown, brush with the prepared sauce, and sprinkle with a layer of sesame seeds and chopped green onion

Cut into pieces

Load

Let’s eat

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