Photograph of the finished Guokui

China · Bánh bột nhiều lớp áp chảo nhân thịt

Guokui

1 hr 20 min Hands-on time + 1 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 800 g
  • Photograph of Pork Pork 1 kg
  • Photograph of Spring onion Spring onion 200 g
  • Photograph of Sichuan peppercorns Sichuan peppercorns 24 g
  • Photograph of Red chilli powder Red chilli powder 32 g
  • Photograph of Oil Oil 320 ml
  • Photograph of Roasted white sesame seeds Roasted white sesame seeds 80 g
  • Photograph of Ginger Ginger 80 g
  • Photograph of Salt Salt 24 g

Method

  1. 1 Knead the flour with warm water until it forms a soft dough, then let it rest for 1 hour until it is very pliable.
  2. 2 Mix minced meat with chopped scallions, crushed roasted Sichuan peppercorns, chili powder, and ginger to make the filling.
  3. 3 Roll the dough into long sheets, spread the filling on them, and roll them into long strands.
  4. 4 Twist the strands into a spiral shape, then flatten them into round cakes 1 cm thick.
  5. 5 Rolling, twisting, and flattening is how you create dozens of layers inside the pastry.
  6. 6 Pan-fry in a thin layer of oil for 5 minutes on each side, then sprinkle with sesame seeds and press to make the pancake golden brown and crispy on both sides.

With an appliance

  • Oven 1 hr 20 min

    Replace step 6: pan-fry both sides for 3 minutes, then bake at 220 degrees for 12 minutes until the inside is puffed up.

Start cooking