Thousand layer pancakes

Overview

How to cook Thousand layer pancakes at home

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Ingredients

Steps

Add a spoonful of salt to the flour.
Mix well.
Divide it in half in the middle, add warm water to one half and cold water to the other half.
Stir separately into floccules.
Then mix together and knead into a smooth dough.
Cover with a damp cloth or plastic wrap and let rest for about twenty minutes.
Add a spoonful of flour, a small spoonful of allspice and cumin powder, and a pinch of salt.
Add two tablespoons of cooking oil.
Stir evenly to make a puff pastry.
Roll out the relaxed dough into a long, thin strip, about as thick as a wonton wrapper.
Then spread a layer of pastry evenly.
Use a knife to make some cuts like in the picture above.
Then fold the left and right sides inwards.
Fold it inward again and repeat the left and right overlaps.
Fold them in the same order as you would a quilt.
Then cover with plastic wrap and rest for ten minutes.
Use a rolling pin to gently press the dough.
Then gently roll it into a 2-3mm thick dough, brush the surface with a little cooking oil or spray a thin layer of water.
Sprinkle the white sesame seeds and gently roll them with a rolling pin until the sesame seeds are firmly pressed into the dough.
Place a silicone mat on the grate of the steamer. If not, brush a thin layer of oil on the grate. Place the dough in and cover the pot to steam for about a quarter of an hour.
Heat a pan and coat with a thin layer of oil.
Place the steamed dough in the pan and cook both sides until golden brown.
Crispy and soft pancakes are here.
Layered, crispy on the outside and soft on the inside, the pancakes are rich in texture and are a good choice for breakfast.