Beijing Pancake

Beijing Pancake

1. Pour the powder in the basin.

2. Pour the water in two batches, and pour half of it first.

3. Stir the flour with your hands, then add the remaining water and knead it.

4. It doesn't matter if the dough is softer!

5. Add a little olive oil.

6. Knead it into the dough with your hands.

7. Look at the mention below.

8. Pick up the dough and throw it into the bowl, about forty or fifty times. (The purpose is to make the dough smooth)

9. Brush the dough with oil and wrap it in plastic wrap to wake up for half an hour.

10. Sprinkle flour on the mat.

11. Roll out the dough and grease it with oil.

12. Sprinkle with a layer of powder.

13. Put the filling, mine is bacon and hot sauce, use a spatula to cut a strip from the center to the side of the dough.

14. Fold along the incision.

15. Pinch your mouth tightly.

16. Then roll it out and put it in a pan with a little oil.

17. The two sides are golden and ready to be out of the pan. Pick up the pie with both hands and gently tap the pie from top to bottom in the middle of your hands to make the layer of the pie better.

18. Cut open and enjoy.

Tips:

The bacon hot sauce I used doesn’t use salt. If you make chopped green onion, you have to finish the oil and sprinkle with salt! The number of rolls determines the layer of the pie, and the dough is softer and softer and sprinkled with hand powder.