How to make Thousand Layer Hand-torn Pancake

People who can cook are actually very attractive, so if a boy wants to pursue a girlfriend, being able to cook is definitely a huge advantage. Try making this Thousand Layer Pancake first.

1. 500g all-purpose flour, one-third of which is boiled in water. The ratio of water to flour is 1:1.

2.1 Knead the dough into a dough that is softer than dumpling dough, which is soft but not sticky. Key tips: (The dough should be softer to ensure the taste. Boiling the dough with boiling water can also increase the softness of the pancake, just like the soup base for making bread. Adding eggs can ensure that the pancake is both soft and chewy, but you can also omit eggs)

3.2 Add an egg and a teaspoon of salt to the flour

4.1212 Cover with plastic wrap and let it rest for 40 minutes, knead twice in the middle until the dough is smooth

5. Add 80g flour, 20g sesame seeds, 5g five-spice powder and 10g salt to a 2121 bowl.

6. Heat about 100g of oil in a pan (you can add some peppercorns to enhance the flavor). Heat it until it smokes, then let it dry for a while and slowly pour the juice into the bowl in batches. Key tips (be sure to let the hot oil cool for a while, otherwise the high oil temperature will cause the flour paste to fall off)

7. How much oil exactly? The consistency should be as shown in the picture

8.1 Roll the dough into a thin sheet (not too thick or too thin, about 2mm. If it is too thick, the layers will not be clear. If it is too thin, it will fall apart easily after being wrapped with oil puff pastry)

9.2 Divide the dough into the size you like, sprinkle with dry starch, and knead it into a round shape.

10. Spread the pastry evenly

11. Start stacking, one layer on top of another

12. Fold until there is a little dough left, and wrap it with the key tips before (this will prevent the oil in the dough from leaking out)

13. The puff pastry stands up

14.1 The last bit of dough left

15.2 Roll up from one end, stretching and rolling (this will make the pancake thinner)

16. Press the rolled dough on top (this also prevents the pastry from leaking out)

17. Let the dough rest for another 10 minutes so that it is easier to roll into pancakes.

18. At this time, preheat the electric baking pan and knead the dough into pancakes.

19. Pour a proper amount of oil into the preheated electric baking pan. If you want it to be crispy, add more oil.

20. After putting the pancake in, wait until the crust is colored and peeled, then turn it over, cover the pancake maker with the lid and heat both sides.

21. Heat for a while until the color turns slightly yellow, then open the lid and pour a little oil, this will also make it more crispy (you can also choose not to add)

22. Turn it over again in the middle and poke holes in the pancake with a spatula (this way the oil will seep into the pancake and increase the crispy taste)

23. Wait until both sides are golden brown before serving

24. Cut into small pieces. As the name suggests, hand-torn cakes should be torn by hand to eat. This is how they are delicious.

Maybe you have eaten Thousand Layer Pancake in a big hotel, or maybe you have also eaten it in a food stall. But I believe that since you know the recipe well, the taste of the food you make yourself will definitely be much better than those made in these places.