Five-Spice Sesame Pancake

First, make the flaky dough. Put all-purpose flour in a bowl, add salt and five-spice powder, without stirring. Heat the cooking oil until it slightly smokes, pour it into the bowl, and quickly stir evenly. Let it cool and set aside.

Next, make the dough. Add yeast powder to water that is slightly warmer than hand temperature, and stir until dissolved.

Add all-purpose flour, baking powder, and powdered sugar into a bowl and mix well. Evenly pour the yeast water into the bowl, first stir evenly with chopsticks, then knead by hand until shaped. It is normal for the dough to be sticky; the dough for the sesame cake is relatively soft, so there is no need to rush to knead it smooth. Cover and let it rest for five minutes.

After resting, sprinkle a small amount of dry flour on the surface to prevent sticking, then knead the dough again. This time, the dough will be smoother. Cover and rest for another five minutes, then knead once more. The dough is kneaded a total of three times.

The kneaded dough does not need to rest; roll it out directly into a rectangular thin sheet (my cutting board is small, so I rolled it in two batches) and evenly spread the oiled pastry on the surface.

Roll up from bottom to top along the narrow edge, then tidy and even out before cutting into 10 equal pieces. The recipe makes 10 baked pancakes.

Pinch both ends of each piece tightly, fold the ends toward the center, rotate and shape the dough into a round shape, and place it down with the pinched ends facing down.

Brush each dough surface with a layer of sugar water (5 grams of white sugar dissolved in 40 grams of warm water), press it with your hand after coating it with white sesame seeds, roll it into a round cake and place it on a baking tray. The baking tray should be brushed with oil in advance to make both sides of the biscuit crispy.

Select the 'Fermentation' mode on the Gaobike 80S convection oven, set the temperature to 38 degrees, and ferment for fifteen minutes, just until the flatbread has slightly puffed up.

I divide the sesame cake into two trays for baking, so I choose the convection oven mode. I preheat the Gaobike 80S flat convection oven to 230°C, bake for 10-12 minutes, spray a layer of water mist on the surface before putting the cake into the oven, and take it out once the surface is colored to your satisfaction.

Once taken out of the oven and cooled until it's not hot, it can be eaten. Both layers are evenly colored, and the whole house is filled with the aroma of baked pancakes...

The color is golden yellow, so beautiful. I feel like I could open a shop to sell sesame seed cakes~

The bottom is also very crispy, crispy on the outside and soft on the inside. One bite makes it crumble, really fragrant.