Maotai sauce pancake powerful

Published Sep 7, 2023 at 23:48pm ET

The so-called household routine means that we can always see it at our daily table. In the north, sesame sauce pancakes are so common. However, ordinary people seldom cook their own food, it is more in the supermarket staple kitchen, snack stalls, restaurants, waiting to be bought home. Maotai pancakes are absolutely home in my family. For example, for three days in a row, my staple food is it. The crisp pancakes were broken off and large pieces of sauced beef were put on them. They tasted good. If there is no sauced beef, mix a cold dish such as chicken shredded with sesame sauce, stir-fry a green dish, preferably add some garlic sausage, which is also a beautiful meal. Of course, my familys sesame sauce pancakes must be homemade. Clean, rest assured, as little oil as possible, delicious. What is impossible with an oven?

Food Material List

1 Bakery ingredients:
2 Plain flour 200g
3 water 110g
4 Quick-drying yeast 12 spoons
5 salt 2G
6 Berry sugar 12 spoons
7 Maotai paste filling:
8 Pure sesame paste 50g
9 Sesame oil 10g
10 salt 2G
11 seed powder of Chinese prickly ash 1 spoon
12 Surface decoration:
13 Fried white sesame 20g
14 Honey or maltose 1 spoon
15 water 1 spoon

Operational steps

1 Mix the flour, salt, fast-drying yeast and sugar in the cake mixture evenly, add water and knead into dough. Put the dough on the board and knead it forcefully for 10 minutes until it becomes smooth and elastic (according to the water absorption of the flour, water in the formula should be added as appropriate until it becomes soft dough). Cover the dough with a fresh-keeping film or a wet cloth and let it relax for 20 minutes at room temperature.
2 Pure sesame sauce, sesame oil, salt and pepper powder are mixed to form a sesame sauce filling, making the sesame sauce become a flowing form as shown in the figure. If the sesame sauce is dry, you can add some more oil to dilute it.
3 When the dough is laid still, it is rolled out on a board sprayed with anti-sticking powder to form a large thin dough.
4 Pour the sauce stuffing on the dough and scrape it flat with a scraper so that the sauce stuffing is evenly spread on the dough.
5 Roll it up from one end of the dough. Roll the dough as thin as possible and roll it as many times as possible.
6 Roll it to the end and pinch it tightly at the closure. The steps of dough rolling are very important. The more circles the dough is rolled, the more layers the cake is prepared.
7 Cut the rolled dough into 6 parts (the number of rolls must be more, if the rolls are not enough, each layer of dough and mayonnaise will be too thick, when cut, mayonnaise will flow out of the cross section).
8 For each cut dough, knead the cross sections at both ends with your hands so that the paste filling is not exposed.
9 After pinching, rest and relax for 15 minutes.
10 Put the dough on the table and press it flat with your palm.
11 Then roll it into a round cake shape with a rolling pin.
12 Mix 1 teaspoon of honey and 1 teaspoon of water. Dip the honey water with a brush and brush each cake with a thin layer.
13 Press the honey-washed side in the white sesame to make the dough covered with white sesame.
14 Place the sticky sesame side up on the baking tray. Place it in a preheated oven at 180 C. and bake for 18 - 20 minutes until the surface turns yellow and crisp.
15 The freshly baked pancakes are most delicious and crisp. When you open the pancakes, you can see the layers clearly. The more layers of pancakes, the better they taste.~

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