Thousand-layer cake with dumpling skin

Overview

I like to eat pasta, and I also like to read recipes. For the first time, I used the leftover dumpling wrappers to make mille-feuille pancakes. Forgive me for using a rolling pin for the first time, but the shapes came out in various shapes. Special reminder, if the dumpling skin is a little dry, you can sprinkle it with a little water in the second step to make it softer. I hope some friends can give me more advice so that I can learn more.

Tags

• staple food
• home cooking
• dumpling skin
• five spice powder
• salad oil
• salt and pepper

Ingredients

Steps

1. 1 Put the salt and pepper powder and five-spice powder into a bowl in a ratio of 2:1, add 2 tablespoons of salad oil and mix thoroughly. The first step is to brush oil on the chopping board, put the first layer of dumpling wrappers, and brush each layer with the prepared oil

   

2. 2 Place the dumpling wrappers in the number of layers you like. Do not brush the top layer with oil and roll it flat with a rolling pin.

   

3. 3 The third step is to roll up the rolled dumpling skin

   

4. 4 The fourth step is to roll it into a snail shape and put it aside to dry

   

5. 5 Flatten it with the palm of your hand and roll it flat again with a rolling pin until you can clearly see the layers

   

6. 6 The electric cake stall I used can hold three in one pot. I didn't use base oil. I brushed oil on the cake base halfway through. The pancakes come out very crispy.