Ingredients for Shaanxi snack Thousand-Layer Oil Cake: 200g flour.
Method for Thousand-Layer Oil Cake:
Step 1: One-third of the flour is scalded with boiling water, then mixed with cold water and the remaining flour to form a dough. Rest the dough for ten minutes.
Step 2: Roll out the dough into a sheet slightly thicker than noodles.
Step 3: Spread oil on the dough, sprinkle a little salt and a small amount of five-spice powder, I used thirteen-spice powder.
Step 4: Sprinkle a thin layer of dry flour, which is key to creating layers.
Step 5: Start folding from one end, similar to folding a fan.
Step 6: Demonstrate with paper.
Step 7: After all folds are made, coil vertically.
Step 8: Unfold the tail, place the dough on top, so it won’t fall apart when turning over.
Step 9: Press down with hands to flatten.
Step 10: Roll out again.
Step 11: Heat more oil in the pan until it’s about 80% hot, then place the dough in on medium-low heat.
Step 12: Flip when one side is golden brown.
Step 13: Remove when both sides are golden brown.
Cooking tips for Thousand-Layer Oil Cake: 1. Part of the dough is crispy due to scalding. 2. Layers made with a flat pan or electric griddle are not as good. 3. This recipe serves 26 portions, and Chinese cuisine is hard to quantify precisely, it’s just a matter of thickness.
There are tricks to making delicious dishes, and each of my recipes has its own little secret. You can search for ‘Shaanxi Snacks’ to directly view my recipes!
