The multi-layered texture of A mille-layer pancake makes it an irresistible delicacy. Its outer crust is crispy, while the filling inside is rich and diverse. With every bite, you can taste the varying thicknesses of the pancake layers and experience the interplay of textures. The sweet ingredients, such as honey or chocolate sauce, sandwiched within add an extra element of allure to this pancake dish. Whether enjoyed as a preferred breakfast option or paired with afternoon tea, layered pancakes are sure to satisfy cravings and bring pleasure.
Ingredients for A mille-layer pancake
| Flour | 600g |
| Yeast | 6g |
| Salt | 4g |
| Spinach powder | 15g |
| Salt and pepper powder | 3g |
| Edible oil | 20g |
| Sesame | 6g |
Steps:
1.First, let’s prepare the ingredients. Take a large bowl and add 300 grams of flour, 3 grams of yeast, 2 grams of salt. Gradually add warm water at 30 degrees Celsius while stirring. Add water slowly, stirring the flour until there are no dry patches in the bowl. Then knead the dough by hand and cover it with a plate. Let it ferment for an hour in a warm place.
2.Next, make spinach dough. Prepare a small bowl and add 300 grams of flour, 15 grams of spinach powder, 3 grams of yeast, and 2 grams of salt. Use chopsticks to mix the spinach powder and flour evenly. Then add warm water gradually, adding a small amount each time. Stir the flour until there are no dry patches in the bowl, then knead it into a dough. Cover it with a lid and let it ferment for an hour in a warm place.
3.In a bowl, add a spoonful of flour and 3 grams of seasoned salt. Heat some oil until it reaches 70% heat and pour it into the bowl, mixing well to make an oil paste. Make sure the oil paste is not too thick, it can be slightly runny.
4.After fermenting for an hour, open the dough and you will notice that it has doubled in size and there are many air bubbles on the surface, indicating that the dough has fermented well.
5.Sprinkle some flour on the cutting board, take out the dough, and knead it repeatedly to release the gas. Shape the dough into a long strip. Cover it with plastic wrap to prevent the dough from drying out or forming a crust. Then take out the fermented spinach dough and knead it into a long strip as well. Cut it into 6 equal-sized pieces. Roll each piece into a round dough. Cover them with plastic wrap for a second round of fermentation, preventing the dough from shrinking or cracking.
6.Take half of the plain dough and divide it into one large and four small dough balls. Knead each ball into a round shape and cover them with plastic wrap for later use. Once all the dough is prepared, we can start making the pastry.
7.Take the large round dough, flatten it, and roll it into a thin piece with a thicker center and thinner edges, trying to make it as round as possible. Roll the remaining small dough into thin pieces with a thicker center and thinner edges, keeping them aside.
8.Once all the dough is rolled out, brush a layer of oil paste on the large dough, sprinkle some sesame seeds, place a spinach dough piece on top, brush it with oil paste and sprinkle sesame seeds again. Then place a small plain dough piece on top, repeating the process.
9.After placing all the layers, fold the large dough to wrap around all the smaller dough pieces. Seal the edges to prevent filling from spilling out.
10.Preheat a pan and place the prepared pastry inside. Cover the pan and steam for 15 minutes.
11.After 15 minutes, the pancake will be steamed and cooked. Remove the pancake from the steamer. Preheat the electric griddle in advance, brush it with cooking oil, and place the pancake on the pan for 30 seconds. Once one side is set, flip it over and cook the other side, flipping multiple times over low heat. Cook for approximately 3 minutes until both sides are golden and crispy. Then, remove the pancake from the griddle.
Tips
1.When kneading the dough, gradually add water instead of adding too much at once to prevent the dough from becoming too hard to handle. In winter, you can use warm water to ensure the temperature is suitable.
2.When applying oil paste, evenly spread it over the entire dough without leaving any blank areas.
3.After rolling out the dough each time, let it relax for a while. This will make the pastry more tender.
The A mille-layer pancake has a rich texture, with a crispy outer layer and a delicious, juicy filling that makes it irresistible. It can be enjoyed as a main dish and can also be paired with other ingredients and seasonings to create different flavors and styles. Whether at a family gathering or a friends’ dinner, the thousand-layer pancake is a must-try delicacy.