Sauce-flavored pancake

2024-08-15 11:25:31 Sichuan cuisine

Ingredients

Flour 300g
Warm water 200 grams
Pepper powder 1 small spoon
Sichuan Doubanjiang 10g
Soybean Doubanjiang 10g
Garlic Chili Sauce 10g
Cumin powder 1 small spoon
Sesame powder [fried sesame seeds crushed into crushed sesame seeds with a rolling pin] 1 tablespoon
White sugar half a spoonful
Oil 30ml
Eight anise 1 piece
Zanthoxylum bungeanum 20 capsules
Sesame seeds half a spoonful
Chopped green onion Appropriate amount

Steps

1. 1. Put the flour into a basin, add warm water and use chopsticks to stir the water into small pieces. Knead into a shaped dough, cover and let stand for 10 minutes.Knead until smooth and cover for 20 minutes.

2. 2. Put the oil in the wok, immediately add the peppercorns and star anise and heat over low heat until the seasoning changes color and becomes fragrant. Take it out, put the Sichuan bean paste into the oil, and heat over low heat. Slowly stir-fry until the aroma and red oil are released. Pour in the soy bean paste and garlic chili sauce and stir-fry until the aroma is released. Add half a bowl of water and bring to a boil.

3. 3. Add sugar, cumin powder, and 1 tablespoon sesame powder, heat over medium-low heat, and cook until it resembles gruel, then turn off the heat.

4. 4. Divide the dough into 2~3 parts according to the size of the pot. Roll one part into a large sheet. Sprinkle with pepper powder first, then pour oil, and roll the dough into a thin sheet. Fold the four corners respectively until the center of the dough sheet is covered with cooking oil.

5. 5. Use a knife to cut the 4 corners of the dough piece. Do not cut it. If it is connected in the middle, fold each piece together to form a multi-layered dough pancake. Knead.

6. 6. Stack the dough pieces together and roll them out directly into a thinner pancake. The pancake should be rolled out to a circle larger than the pan.

7. 7. Heat enough oil to cover the bottom of the pan, put in the rolled out flatbread, put all sides into the pan, and let the pancake Because it is large and piles into natural wrinkles, bake both sides of the cake into golden brown over medium heat.