Double-Layered Pocket Pancake
A Chinese recipe for double-layer pocket bread (双层口袋饼) made with a flaky oil-paste dough (油酥).
Ingredients
crispy oil paste
as needed
Instructions
1
Step 1
Mix flour with salt and thirteen-spice powder, then combine with hot oil to make the crispy oil paste and set aside.
2
Step 2
Mix the dough ingredients together, knead into a smooth, firm dough, and let rest for 5 minutes.
3
Step 3
Divide into 7 small dough portions.
4
Step 4
Take one dough portion, roll it into a round disc, spread with the crispy oil paste, and fold in half.
5
Step 5
Fold in half again.
6
Step 6
Press lightly with a rolling pin, then roll both sides thin. Spray with a little water, sprinkle with sesame seeds, and let ferment until it roughly doubles in size.
7
Step 7
Place the sesame-coated side down first.
8
Step 8
Cover the pan with a lid, pan-fry until both sides are golden brown, then remove from the pan.
9
Step 9
Serve with your favorite meat and vegetables.
10
Step 10
Stuff the fillings into the pancake and it is ready to serve.
11
Step 11
Final dish photo
