Spongy black sesame layered pancake


300 grams all purpose flour

1/2 teaspoon yeast

50 grams black sesame seed

1/2 teaspoon salt

2 tablespoons vegetable oil


1. Pour the flour and yeast in a large bowl, pour some warm water in the bowl, mix until crumbly


2. Knead, roll the dough into a ball, brush the dough with vegetable oil, cover the bowl with plastic wrap


3. Let the dough to rise, until doubled in size


4. Roll the dough to remove air bubbles, divide the dough into 7 small pieces and 1 large piece, roll each piece into a ball


5. Roll each dough down until thin and round


6. Pour the black sesame seeds and a pinch of salt in the food processor to process into black sesame powder


7. Brush the large crust with vegetable oil, dust with black sesame powder


8. Lay a small crust on the center, grease the crust with oil, dust with black sesame powder, repeat until there is only a small crust left, lay the last small crust on the top


9. Fold the edges of the large crust, pinch until firmed, put the pancake in a baking dish


10. Put the baking dish in the steamer, let the pancake to rise for 30 minutes, steam for 20 minutes, until cooked through, take out the pancake


11. Heat a fry pan over medium heat, grease the fry pan with vegetable oil, put the pancake in the fry pan, fry until two sides are golden


12. Slice the pancake into wedges, done