Baked pancake
Overview
Single pancake is a common pasta in the north. It is moderately thick, tough and chewy. It can be eaten alone or with vegetables, green onions and miso. It is a representative food of our Shandong people. My husband’s cheeks hurt from chewing after eating it, which shows that this biscuit is really tough.
Tags
Ingredients
Steps
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Pour 300g flour into the basin, pour boiling water and knead 1/2 of the flour into crumbs, and use cold water to knead the remaining flour into crumbs.
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Knead the two kinds of flour together into a dough for 30 minutes.
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Take out the dough and knead it again.
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Cut the kneaded dough into small pieces, slightly larger than dumplings.
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Flatten a dough stick and use a brush to apply a layer of corn oil on one side of the dough.
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Take another facial agent and stack it on the oiled facial agent just now, and press it with a little force.
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Roll and rotate the rolling pin to roll the dough into pancakes.
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Put the rolled out pancake into the preheated pan (close the upper heating plate and only open the lower heating plate)
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When the pancake puffs up, turn the pancake over and continue cooking
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The pancake is done when you see small flowers forming on both sides.
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Uncover the pancake from the middle while it's still hot.
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The pancakes are as thin as cicada wings and are soft and chewy in your mouth.
