Ingredients for Scallion and Fresh Meat Thin Pancake:
– All-purpose flour: 350g
– Warm water: 175g
– Yeast: 3g
– Sugar: 10g
– Pork: 100g
– Scallions: to taste
– Small chili peppers: 3
– Soy sauce: 1 tablespoon
– Salt: a pinch
– Five-spice powder: a pinch
– Raw sesame seeds: to taste
– Dark soy sauce diluted with water: to taste
Steps for Scallion and Fresh Meat Thin Pancake:
1. Prepare ingredients according to the list.
2. Mix yeast, sugar, and water until dissolved.
3. Pour into all-purpose flour, knead into a smooth dough, and let it ferment until doubled in size.
4. Prepare filling: chop fatty and lean pork, scallions, and small chili peppers, then blend finely.
5. Add soy sauce, salt, and five-spice powder, and mix well.
6. Divide the fermented dough into 12 portions.
7. Take one portion, wrap the filling (avoid overfilling to prevent bursting when rolling), and seal like a baozi.
8. Roll into thin sheets: thinner for crispiness, but be cautious of tearing; moderate thickness for softer texture.
9. Cook in a pan (without oil) until both sides turn golden brown. (Brush one side with diluted dark soy sauce and sprinkle white sesame seeds for enhanced color.) Use a multi-functional pan with constant temperature; if using a gas stove, maintain low heat throughout.
10. Result: crispy, fragrant, and crunchy.
11. Extremely delicious.
12. Enjoy daily without tiring.
Cooking Tips for Scallion and Fresh Meat Thin Pancake:
1. Adjust water by 10g based on flour brand absorption.
2. Omit small chili peppers if avoiding spice.
3. Prevent sticking during rolling by dusting with flour or applying oil.
4. Cool cooked pancakes and freeze; reheat before serving. Frozen pancakes need only be cooked until done, not golden.
5. Keep unused dough covered to prevent drying.
Cooking requires skill; each dish has tips. Search ‘Hubei cuisine’ to view my recipes!
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