Teach You the Technique to Make 10-Layer Breakfast Pancakes from Home – Soft and Chewy, Delicious Even When Cold
Breakfast pancakes have many recipes, with fluffy dough and crispy, dead surface, different textures, each with its own characteristics.
Today's recipe uses the method of boiled dough plus oil dough. The oil dough is specially made with cornmeal, which is more distinct in layers and richer in texture compared to ordinary oil dough pancakes. The pancake skin is crispy and the inside is fragrant and soft, very delicious, highly recommended!
Actually, I prefer to eat scallion pancakes rather than steamed buns. Scallion pancakes don't need to ferment, they are easy and quick to make. If I want to eat them in the morning, I can quickly knead the dough. Secondly, scallion pancakes are crispy and tender on the outside and soft on the inside, with a better texture than steamed buns. That's why, whenever I don't know what to eat in the morning, I knead a lump of dough and simply make a pancake. Especially this one made with boiled dough, it is soft and elastic, and remains soft even after it cools down. My son loves to put one in his backpack every time he goes to school, saying he doesn't need to buy snacks when he's hungry.
Cornmeal oil dough has a rich aroma and distinct layers. Once you try it, you'll love it. If you like eating pancakes, you must try it!
Cornmeal Oil Dough Thousand Layer Pancake
Ingredients: Main materials: Flour 200g Salt 2g Boiling water 140g Egg 1
Accessories: Oil 30g Cornmeal 60g Salt to taste
Method:
Prepare all the ingredients.
Put flour and salt into a large bowl, pour in boiling water and quickly stir with a chopstick.
After the dough is slightly cooled, it shouldn't be too hot to the touch, knead it into a smooth dough, cover it with a damp cloth and let it rest for 20 minutes or more (the dough should be slightly wet and soft, which is key to the texture of the pancakes).
Add the ingredients from the accessories, put the cornmeal into a bowl, add salt.
Heat the oil very hot (smoking) and stir until it becomes oil dough and set aside.
Take out the rested dough and knead it smooth, cut it into 4 equal parts.
Take one portion and place it on a dry work surface, roll it out thinly.
Cut it into several pieces, pay attention when cutting that the bigger the piece gets the bigger it will be towards the back, the last piece will be the biggest.
Evenly spread the cornmeal oil dough on top.
From one end, fold the first piece into the middle, and fold the two sides into the middle.
Repeat this action until all the dough pieces are folded up.
The last piece is the largest and completely wraps it up, pull the edges down to completely wrap the inner dough, without exposing the oil dough.
Press the corners of the dough into round balls. Cover with plastic wrap and let it rest for about 10 minutes.
Place the round balls on a work surface, press them flat with your hand, then roll them into a pancake shape, don't make it too thin, or it will make all the layers stick together.
Brush the rolled pancake dough with egg liquid.
Preheat the electric pancake pan, fry the pancake until both sides are golden brown and ready to come out.
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