Ingredients Dough A: Flour: 100g Yeast: 1g Salt: 1g Warm water: 150g (adjust according to water absorption of flour) Dough B: Flour: 100g Eggs: 50g (adjust according to water absorption of flour) Boiled Black sesame, fennel: feel free to cook pan
From ingredients of Test A and Test B, knead two homogeneous doughs respectively.
The dough rises until it doubles in size.
Mix Dough A and B together and press them into dough sheets using a pasta machine.
Fold dough, then press it with a noodle press, repeat 4-5 times, and it will become very smooth. Sprinkle with dry powder to prevent sticking during pressing.
Knead pressed dough into a round dough and let it rest for 15 minutes.
Roll out dough into a suitable size cake base (not too thin) and use a toothpick to poke a few holes in surface of cake base.
Electric frying pan pancakes (I use Liren's, bottom heat, low heat, and pastry pie functions), don't need to be oiled, bake a total of three times, bake once on each side first, and flip 1 in middle for third time ~2 times. Cover it while baking and brush surface of each cake bud with a little water to prevent it from drying out.