This recipe is handed! Crispy on the outside and soft on the inside, the stall [pancakes] family version [Genki Breakfast Series 1]

Cooking Instructions

1. High gluten flour, water, salt, yeast, and lard are put together, pay attention to this step! Because each brand of high-gluten flour absorbs different amounts of water, do not pour all the water at once, you can pour more than half of it first, and then increase it appropriately according to the dough situation when stirring

   

2. Stir with chopsticks, this dough has a large water content, so you don't need to knead it with your hands. The dough is stirred to the point that it feels almost the same: it will not be very difficult to stir the chopsticks and pull them up, but the chopsticks will get the dough on them, and the dough on the chopsticks will fall slowly under the influence of gravity. If it takes a lot of effort to pull the dough with chopsticks, add some more water. If you pull it up, the dough on the chopsticks will fall off quickly, so add an appropriate amount of flour. Probably like this
   , after the
   dough is stirred, put it in the oven or ferment it through hot water, about 35°C for about 35 minutes.

   

3. During the dough fermentation process, we can prepare the leek egg filling. At this step, everyone prepares the filling. The filling should not contain too much water. Because the water content of the dough is already very large.

   

4. When the fermentation time is up, remove it from the oven. Grease your hands and boards in advance, and you need a lot of them. Then don't choose the kind of oil that has a flavor, such as rapeseed oil. It will affect the taste.

   

5. After greasing your hands, divide the whole dough directly on the cutting board. You don't need to knead the dough, just divide the dough. I've divided it into 4 dough agents here.

   

6. Pour a small amount of oil into the pan and heat it on the lowest heat. At the same time, take out a dough, tidy it up a little, flatten it with your hands and make it bigger, then put the leek egg in the middle of the dough, and wrap the dough together with the technique of wrapping buns. Once wrapped, throw it directly into the pan and then press the cake large and thin with your hands.
   
   This must be noted, after wrapping the dough, throw it directly into the pot and shape it in the pan.
   
   Turn it over according to the size of your own fire and the situation of the cake in the pot (I don't provide here to say that it must be turned over in a few minutes, because the fire power of each stove is different, so you can see it according to the actual situation). If it is brown, you can turn it over, fry it until brown, and then turn it over.
   If you want to eat crispy, you can fry it for a while, and if you want to eat soft, you can fry it for a while. Everyone adjusts it appropriately according to their favorite taste

   

7. Serve after frying. The crust in the middle is relatively thin, and the crispy shell is fried, and the leek eggs inside are visible. Very tasty!

   

8. The next day, I made a spicy cabbage meat filling, I was afraid of getting tired of eating pure meat, and I paired it with some spicy cabbage, and it was just right to eat!
   
   Everyone can make stuffings as they like, such as pork vermicelli, dried plum vegetables, capers and meat foam, and eggplant

   

9. Nice and delicious!!
   
   Let's do it!
   
   If you have any questions, please send a private message or comment ❤️

   

10. 2024.12.14 I made pancakes again, and I made three kinds of fillings, all of which were very delicious!!
    
    What other delicious fillings everyone commented!! Learn from each other