Yilan Silk Pancakes

Yilan Silk Pancakes

　　Yilan Silk Pancakes

　　Making Method:

　　1. Place 650g of flour on the work surface, combine with a solution made of salt and 325g of warm water, and knead into a warm-water dough.

　　2. Scald the remaining 100g of flour with 50g of boiling water, then let it cool.

　　3. Knead these two doughs together into one dough, kneading thoroughly and evenly, then let it rest for 40 minutes.

　　4. Roll the rested dough into a long strip. You can start by tossing the dough: hold both ends of the dough, lift it off the work surface, and let it stretch out. Gently shake and pull the strip to lengthen it. Once elongated, shake and tug the dough up and down. When the dough falls, quickly cross your hands in a forward motion to twist it into two rope-like strands. Then, with your right hand holding the other end of the dough, continue shaking and pulling to lengthen it, then twist it in the opposite direction. Repeat this stretching process over a dozen times until the dough loses its elasticity. Place the thick strip on the work surface, sprinkle with some dry flour to prevent sticking, and knead it well (use your right hand to roll and strengthen the strip on the work surface). Pick up both ends with both hands, bring them together, hold with the left hand, insert your right middle finger into the fold, and gently pull both ends in the opposite direction using the palm of your right hand. Once extended, place the right side of the strip on the work surface, lift the left side, sprinkle with flour, and stretch again, continuing until the strip is as thin as a pinky finger (sprinkle oil after each pull to prevent sticking and ensure evenness), then remove the twisted ends. Divide the silk-like strips into pieces weighing about 35g each, then coil each from one end into a round pancake shape, and let it rest briefly.

　　5. When the flat pan is heated to 70–80% hot, press the pancake pieces into rounds with a diameter of about 6.7cm and place them in the pan to cook. Lightly brush the pan with oil. Flip the pancake when it changes color, brush a bit more oil, and continue cooking until both sides turn golden brown. Remove with a spatula, wrap in a damp cloth, and before serving, break apart the pancake strands and arrange them on a plate.