Soybean Paste Pancake

Ingredients

• 1 pound All-Purpose Flour (sifted, room temperature)
• 8 ounce Water (lukewarm (about 30°C))
• 1 gram Baking Powder (helps create bubbles for a softer dough)
• 3 gram Active Dry Yeast (instant, no proof needed)
• 15 gram Oyster Sauce (adds umami depth)
• 50 gram Soy Sauce (light soy sauce preferred)
• 15 gram Sugar (balances saltiness)
• 2 gram Cumin Powder (toasted for extra aroma)
• 30 gram Pixian Doubanjiang (Sichuan Bean Paste) (spicy fermented bean paste)
• 30 gram Onion (finely diced)
• 15 gram Ginger (minced)
• 15 gram Garlic (minced)
• 50 gram Soybean Paste (fermented, salty)
• 30 gram Barbecued Pork Sauce (adds smoky sweetness)
• 2 gram Chili Powder (adjust to heat preference)
• 1 gram Five‑Spice Powder
• 4 ounce Water (for sauce) (adds fluidity to sauce)
• 1 gram MSG (optional flavor enhancer)
• 30 gram White Sesame Seeds (toasted)
• 0.5 gram Soda Ash (Alkaline Water) (creates a light, airy texture)
• as needed tablespoon Vegetable Oil (for dough handling and pan‑frying)
• 20 gram Green Onions (thinly sliced for garnish)

Instructions

1. Prepare the Dough Base

   In a large mixing bowl combine 1 lb all‑purpose flour, 8 oz lukewarm water, 1 g baking powder, and 3 g active dry yeast. Stir until a smooth batter forms; the mixture should be soft and slightly bubbly.

   Time: PT5M

2. Rest the Dough

   Cover the bowl with plastic wrap or a damp cloth and let it rest at room temperature for 15 minutes. This allows the yeast to activate and the gluten to relax.

   Time: PT15M

   Temperature: 25°C

3. Make the Savory Sauce

   Heat a small wok over medium heat, add 1 tbsp vegetable oil, then stir‑fry 30 g Pixian doubanjiang, 30 g oyster sauce, 50 g soy sauce, 15 g sugar, 15 g minced onion, 15 g minced ginger, and 15 g minced garlic until fragrant and the oil turns red.

   Time: PT5M

   Temperature: Medium heat

4. Add Additional Flavorings

   Stir in 50 g soybean paste, 30 g barbecued pork sauce, 2 g chili powder, 1 g five‑spice powder, 2 g cumin powder, 4 oz water, and 1 g MSG. Cook for another 2 minutes, checking that the sauce is glossy and not too thick.

   Time: PT2M

   Temperature: Medium heat

5. Incorporate Sesame Seeds

   Remove the sauce from heat and fold in 30 g toasted white sesame seeds. Let the sauce cool to room temperature.

   Time: PT3M

6. Add Alkaline Water to Dough

   Dissolve 0.5 g soda ash in a tablespoon of warm water (alkaline water). Add this to the rested dough and knead for 1 minute until the dough feels elastic and slightly airy.

   Time: PT1M

7. Divide and Rest Dough

   Dust the work surface with flour, turn the dough out, and knead briefly to release air. Divide the dough into two equal portions, shape each into a ball, and let rest for 2 minutes.

   Time: PT2M

8. Roll Out Thin Layers

   On a floured board, roll each dough ball into a very thin sheet (about 1 mm). Brush lightly with oil, sprinkle a thin layer of flour, then fold the sheet over itself to create multiple layers (aim for 5‑6 layers). Repeat on the second piece.

   Time: PT8M

9. Second Rest

   Let the layered sheets rest for another 2 minutes, covered, to relax the gluten before cooking.

   Time: PT2M

10. Pan‑Fry the Pancakes

    Heat a non‑stick frying pan over medium‑high heat, add a thin film of oil. Place one layered sheet in the pan, cooking 1‑2 minutes per side until golden and crispy. Press gently with a spatula to ensure even browning.

    Time: PT10M

    Temperature: Medium‑high heat

11. Brush with Sauce

    Immediately after removing the pancake from the pan, brush a thin layer of the prepared soybean‑paste sauce over the surface. Sprinkle a few extra toasted sesame seeds and sliced green onions.

    Time: PT2M

12. Serve

    Cut the pancake into bite‑size wedges and serve immediately while the edges are crisp and the interior remains juicy.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

45 g

Fat

12 g

Fiber

3 g