Roasted Coconut Paste Crispy Pancake Recipe
This pancake looks like a shell. It has a crispy skin outside and soft and juicy stuffing inside.
Dough 1 Ingredients
30g beef tallow
Dough 2 Ingredients
150g white beef tallow
150g yellow beef tallow
125g coconut paste
38g low-gluten flour
7g custard powder
25g egg liquid
10g chicken powder
5g sesame oil
- Drop some water before wrapping with plastic wrap.
- Brush multiple layers of egg liquid to make the pancake is coated evenly.
Mix well all dough 2 ingredient - mix flour, white beef tallow, yellow beef tallow. Set aside.
For dough 1, pour flour into a circle. Add sugar, beef tallow, egg and water in the middle area. Stir until sugar melt.
Stir in flour. Knead into dough until smooth and tender.
Use a plastic wrap to cover the dough and let it rest for 20 minutes.
Use dough 1 to wrap dough 2.
Use a rolling pin to flatten the dough into a rectangle.
Fold the flat dough skin 3 times. Then flatten it again. Repeat the process 3 times.
Let it rest for 1 hour. Then flatten into pancake skin.
Use the rolling pin to flatten and set aside.
Add all stuffing ingredients into a bowl.
Mix well to make it as the stuffing.
Place the stuffing on the pancake skin. Brush with egg liquid.
Place another pancake skin on the stuffing.
Place the pancakes on a baking pan. Preheat the oven to 180 degrees. Roast until golden brown. Serve.