Hengshui Shoe Sole Pancake
A traditional snack from Hengshui, shaped like a shoe sole, crispy outside and soft inside, with rich aroma of Sichuan pepper and cumin.
Ingredients
8 items- All-purpose flour 500g
- Warm water 300ml
- Salt 5g
- Sichuan pepper powder 10g
- Cumin powder 5g
- Cooking oil 50ml
- White sesame seeds 30g
- Cooking oil as needed
Nutrition
Steps （6 steps）
Place 500g flour in a bowl, gradually add 300ml warm water (about 40°C), stir into flakes, then knead into a smooth dough. Cover with plastic wrap and let rest for 30 minutes.
Make oil pastry: Mix 50ml oil, 10g Sichuan pepper powder, 5g cumin powder and 5g salt in a bowl, stir well.
Roll rested dough into a 0.5cm thick rectangle, spread oil pastry evenly, roll up tightly into a log, pinch the seam closed.
Cut log into portions of about 80g each. Pinch the ends closed, roll each vertically into an elongated oval (shoe sole shape). Brush surface with water and coat with sesame seeds.
Heat a flat pan or electric griddle with a little oil, cook over medium-low heat, about 3-4 minutes per side until golden and crispy. Press with spatula to hear crisp sound.
Let pancakes cool on a wire rack for 1 minute to maintain crispness. Can be served with meat slices or vegetables.
Tips
Adequate resting makes dough softer; adjust oil pastry seasoning to taste; avoid high heat to prevent burning outside without cooking inside.
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