How to Make Multi-Layered Cakes Soft? Someone Says Boiling Water and Oil Make More Layers, But the Method is Incorrect
Today we'll teach you how to make pancakes. Let's count with our fingers – think about all the pancakes you've had before: hand-torn pancakes, peanut sugar pancakes, imperial beef pie… sweet or savory, and today's list includes this new egg yolk multi-layered pancake.
Salty, crispy, and multi-layered. Just looking at the rich layers when you cut it makes your mouth water. If you like, you can tear it apart to taste its layers.
Salty Egg Yolk Multi-Layered Big Pancake
by: Dragon Wind in the Sweat Cat
Ingredients:
Dough: New Liang Jing Zhuang Xuehua Powder 200g Fine Sugar 5g Yeast 2g Milk 140g Salted Egg Yolks 3
Oil Paste: Low-gluten Flour 25g Oil 25g Sichuan Pepper Powder 1 spoon Salt 1.5g White Sesame Seeds Appropriate Amount
Instructions:
01 Weigh 200g of New Liang Jing Zhuang Xuehua Powder into the food processor
02 Add yeast, white sugar, and milk and mix into a smooth dough
03 Cover with plastic wrap and place in a warm place to proof until doubled in size
04 Cut 3 salted egg yolks into small pieces, coat with a little sorghum wine, and steam until smooth, then beat into a fine powder for later use
05 Place the dry ingredients for the oil paste in a bowl and mix with vegetable oil. Heat the vegetable oil in a pot and pour it onto the dry powder, stirring until cool
06 After proofing, take out the dough, deflate it, and roll it into a large square sheet, evenly spreading the oil paste, sprinkling with egg yolk powder
06 Divide the edges of two sides into four equal parts
07 Fold the two sides towards the middle, and flip it up, and repeat this process, using the last edge to wrap it around, and press and shape it into a round cake
08 Brush a layer of water on the surface and sprinkle with white sesame seeds, then roll it into a 6-inch diameter, 1cm thick round cake
09 Place a piece of vegetable oil paper on the steaming rack, place the large cake with sesame seeds facing up, and put it in the steamer for 15 minutes
09 After proofing, turn to pure steaming at 110 degrees for 20 minutes, or put it on a pot of boiling water to steam for 15-20 minutes
10 After steaming, take it out of the pot, heat a little oil in a non-stick pan, and put the steamed cake on both sides to make it golden brown, and take it out to cut and eat
Finished Product
Tips
1 Once the pancake is steamed, heat the oil on medium heat and fry until both sides are golden brown, half a minute to check, don't fry it to burn.
