Exclusive Pumpkin, Fragrant Beans, and Pepper-Salt Guokui

Mucuna powder, Sichuan pepper powder, an appropriate amount of salt.

Pour in an appropriate amount of low-erucic acid rapeseed oil.

Knead into a fragrant bean, pepper, salt, and oily pastry.

The risen pumpkin dough.

Full of honeycomb tissue.

Take out the dough and roll it into a ball.

Roll it into a thin sheet and sprinkle a thin layer of salt.

Spread with fragrant bean, pepper, salt, and lard.

Make a cut downward from the center of the circle, and roll it up along one side of the cut.

Roll down continuously from the center of the circle.

Pinch the seal tightly.

Press down from the small head.

Roll it into a dough disk about 0.8 centimeters thick.

Brush oil on the electric griddle, place the dough inside, and let it rest for 20 minutes. Brush a layer of oil on top as well.

The dough has visibly thickened. Cover it with a lid and heat the top and bottom plates.

About 5 minutes or so, flip it over.

Use a toothpick to poke countless small holes on the cake. Cover it with a lid, and continue to cook the other side for another four to five minutes.

Flip it over and poke small holes with a toothpick.

Flip it over and cook for about one minute.

Golden on both sides, crispy on the outside and soft on the inside.

Serve with homemade Doubanjiang, perfectly ready for the table.

Finished product.