Thousand-layer pancake

Dissolve the yeast fully in warm water of about 35°C, then slowly add it to the flour, stirring with chopsticks to form a shaggy dough while adding the yeast water.

Knead into a smooth dough by hand, cover with a lid or plastic wrap, and let it rise until it doubles in size.

Put cornmeal, five-spice powder, and salt into a bowl and mix well. Pour cooking oil into a pan and heat it, then pour it over the cornmeal to make an oily mixture.

Sprinkle a little flour on the cutting board, knead the air out of the dough by hand, and cut it into appropriately sized pieces according to the size of the dough.

Roll the dough into a long rectangular thin sheet, brush evenly with lard, and make four symmetrical cuts on both sides as shown in the picture.

As shown in the figure, start from one side, fold both sides toward the middle, then fold upward, and repeat folding until reaching the other side.

Fold the last two sides to seal the opening, then roll it into a dough disc of appropriate thickness.

Moisten the dough slightly with a little water, sprinkle white sesame seeds on it, and then roll it again to prevent the sesame seeds from falling off.

Pour water into the steamer, place the dough rounds in the steamer basket, and let them rest again.

Bring to a boil over high heat, then simmer over medium heat for 15 minutes, cover and let it sit for 2 minutes, then remove and let it cool slightly.

Pour a small amount of cooking oil into a frying pan and heat it, then place the steamed layered pancake in and fry until both sides are golden brown.

Cut into small pieces.