Crispy on the outside and soft on the inside, five-spice puff pastry
Overview
This pancake doesn't look amazing, but it is very delicious. The skin is crispy when it is freshly baked. When you bite into it, the crunchy sound and fragrant taste will immediately whet your appetite. A large plate of pancakes was eaten by the family in a matter of seconds. It felt really good. A plate of crispy and fragrant pancakes paired with a bowl of thick broth will satisfy every bite. Or you can cut the pancakes open and add meat or eggs to enjoy. Children like to eat pancakes like this for breakfast. This is a method I learned from a pastry chef friend a few days ago. The focus is on the production and use of puff pastry noodles.
Tags
Ingredients
Steps
-
Prepare the pastry first. Preheat the wok after cleaning it. Pour in 60 grams of oil and heat it. When you see oil smoke in the pan, turn off the heat. The oil is very hot at this time. Pour the flour into the oil, add salt and thirteen spices, mix evenly, and the puff pastry is ready.
-
If you feel that the pastry dough in this state is not easy to spread, you can add a little oil and mix it into a thick paste.
-
After the pastry is ready, set it aside to prepare the dough. After the water is boiled, add it to the flour, while stirring, and mix it into dough. Let it cool for a while.
-
When the dough is not hot, knead it into a dough. The dough will be rough at first, but it will become smoother after being kneaded for a while. You can also use a chef's machine or kneading machine to replace the manual kneading process, which will save time and effort. The dough is ready to use when it has a smooth surface and a delicate interior.
-
Divide the dough into two parts, knead one part and roll it into a large rectangular piece, spread the previously made puff pastry evenly on the surface.
-
Then roll it into a long strip, and then break it into small pieces of uniform size.
-
Take a piece of dough, close both ends, and roll it into a long strip.
-
After that, it can be made into a round pancake or a square pancake. I tried it. The square pancake is easier to operate, the layers are more obvious, and the skin is crispier after baking. Fold the rolled strips up like a quilt, then roll them out again. Repeat it again later, and the cake will have many layers.
-
For round cakes, roll up the rolled strips, shape them and then roll them into round cakes. When rolling out the cake, press and roll it out so that the force is even.
-
Place the prepared pancakes in a pan over low heat and brown on both sides.
-
Then place it in a baking pan and bake it in the oven at 180 degrees for about 15 minutes. The baked pancake will puff up and the skin will be very crispy. Eat it hot and the taste and texture will be great.
-
Both the dough and pastry for making pancakes can be made in advance. The longer the dough takes to cook, the better it will be. If you want to eat puff pastry for breakfast, prepare all the ingredients at night, shape it in the morning, fry and then bake it, and it will be done in no time. If there is no oven, the pan will be fried directly. It needs to be cooked over low heat for a long time, and the pan needs to be covered with a lid in the middle. You can also add some oil to the pan and fry over low heat. The pancakes fried in a pan have a slightly different texture than those baked, and they are quite delicious.
