Leavened Brown Sugar Flatbread
If you are unsure about the amount of water when kneading dough, add it gradually and adjust the dough's softness as needed. When pan-frying the flatbread, you can also skip the oil; place the edges of the dough against the side of the pan, and once both sides are golden brown, the edges will be fully cooked.
Story
This beloved traditional Chinese homemade flatbread is a cozy, comforting staple with a soft, fluffy interior and a subtle sweet richness from brown sugar, perfect for a warm breakfast or a casual afternoon snack.
Ingredients
medium-gluten flour
300 g
eggs
50 pieces
yeast
4 g
warm water
115 g
corn oil
20 g
milk powder
25 g
brown sugar
120 g
flour (for mixing with brown sugar)
40 g
Instructions
1
Step 1
Put flour into a container, then add eggs, milk powder, yeast, corn oil and warm water.
2
Step 2
Stir with chopsticks until the mixture forms a cotton-floss-like texture, then knead by hand into a smooth dough and place it in a warm place to ferment.
3
Step 3
Let the dough ferment until it expands to 2 to 2.5 times its original size; when you pull open the dough, the inside should have a honeycomb texture. The fermentation time is not fixed, and it depends on the fermentation level of the dough.
4
Step 4
Take out the dough, knead it evenly to expel air, divide it into dough portions of about 50g each, roll them into round balls, then cover with plastic wrap and let them rest for 10 to 15 minutes.
5
Step 5
Mix flour into the brown sugar and stir thoroughly; this reduces the fluidity of the brown sugar to prevent it from flowing everywhere when eating and burning your mouth.
6
Step 6
Take a rested dough portion, roll it into a wrapper that is thicker in the middle and thinner at the edges, then place an appropriate amount of brown sugar filling on it.
7
Step 7
Pinch the opening tight just like when making steamed buns, and make sure there are no gaps!
8
Step 8
Then flip over the dough cake with filling, place the sealed side face down, and gently press it flat.
9
Step 9
Heat an appropriate amount of cooking oil in a flat-bottomed pan, then place the pre-shaped dough blanks in the pan one by one.
10
Step 10
Cook over low heat until both sides turn an even golden brown, then remove and serve.
11
Step 11
A crispy-on-the-outside, soft-on-the-inside fermented brown sugar pancake is now ready, it is absolutely delicious when eaten hot!
