Beijing's "thousand-layer cakes" have been cooked in the past, including steamed, fried, and baked. There are flavors such as salt and pepper sesame paste, osmanthus white sugar and assorted fruit ingredients. In short, there are both sweet and salty, but nowadays, most of the thousand-layer cakes are steamed.
According to the old people, a long time ago, most of the thousand-layer cakes were sold along the street with carriers, but now they have been listed as a snack in Beijing. It has a long history. According to research, it existed in Beijing during the Yuan Dynasty and has a history of more than 700 years.
The method of "Thousand Layer Cake" is very simple. It is made from half-baked noodles. The one I made today is a steamed pancake. It uses sesame paste, salt and pepper and oil as the starting fillings. The taste is salty, so it is called the "peppermint and sesame sauce pancake". It can be eaten as a snack or a staple food. It tastes similar to Beijing sesame sesame cakes. However, because it is steamed, it does not have the crispy feeling like sesame cakes. It tastes like sesame paste rolls. The specific practices are as follows;
Salt-pepper and sesame sauce pancake
By DinaGoodwin
Recipe Recommendations
- flour 500 grams
- dry yeast 5 grams
- sesame paste 30 grams
- peanut oil 或色拉油50 grams
- pepper 5 grams
- cumin 2 grams
- salt 10 grams
- cooked sesame 5 grams
- qingshui 300 ml
- salty and fresh
- steamed
- several hours
- senior
Steps for Salt-pepper and sesame sauce pancake
1
Main raw materials.
2
Add dry yeast to flour and mix well.
3
Combine dough with warm water.
4
Cover with plastic wrap and ferment for 30 minutes.
5
Heat the pan, put the pepper and cumin into the roast, roast and cool.
6
Saute 60 grams of flour until done and set aside.
7
Put the cooled pepper and cumin into the cooking machine.
8
Beat until powder.
9
Then pour into the sesame paste that has been squeezed with oil.
10
Add salt to the sesame paste.
11
Then add cooked flour.
12
Stir well and set aside.
13
Remove the slightly fermented dough and roll it with a rolling pin into a rectangular dough sheet with a thickness of 0.5 cm.
14
Spread the combined salt and pepper sesame paste mixture onto two-thirds of the dough.
15
Fold one-third of the blank space of the dough to the left, and pinch the seam firmly with your hands after folding.
16
Then use a rolling pin to roll it slightly left and right, and fold it again.
17
Fold it three times according to this method.
18
Trim the folded surface into a circle.
19
Put it in the steamer, relax for 10 minutes, apply a layer of water on the surface with a brush and sprinkle with sesame seeds.
20
Put cold water on the steamer.
21
After boiling the water, steam for 15-20 minutes over high heat.
22
Remove it and dry it for a while before cutting it into slices.
23
Characteristics of this cake: it is huge, the cake layer is soft, it is strong and slightly salty, and it is very delicious.Salt-pepper and sesame sauce pancake Make Tips
1. The consistency of the salt and pepper sesame paste should be just right. If it is too thin, it will leak oil easily; if it is too thick, it will be difficult to spread evenly.
2. The layering method for this flatbread is the same as the lamination technique for puff pastry; simply fold it three times.
3. This flatbread is a semi-leavened type. It does not require a long fermentation period; you can make it once it has puffed up slightly. The purpose of placing it in cold water is to allow it to proof for a while; the texture is best when it has expanded slightly.
4. Using this method, you can make Sesame Paste Osmanthus Sugar Thousand-Layer Pancakes, as well as Assorted Fruit Osmanthus Thousand-Layer Pancakes. For the fruit version, mix lard, flour, and fruit to create a filling, and wrap it inside the dough to form the layers.