Mao Xiang Pancake uses dead dough, because the food made from fermented dough has no texture and is very sticky to make. The flour for making sauce-flavored pancakes should be all-purpose flour, which contains more protein. You can make sauce-flavored pancakes at home, and the method is very simple.

Maotai-xiang pancakes are a very popular street snack. They taste very crispy and delicious. So, should Maotai-xiang pancakes use leavened noodles or dead noodles? In fact, the Maotai-xiang pancakes are made from dead noodles. The Maotai-xiang pancakes made from dead noodles are more chewy. The flour used to make Maotai-xiang pancakes should also be all-purpose flour.

It is also very easy to make sauce-flavored pancakes. First, knead the flour into a dough and ferment it. While fermenting, make the sauce. Heat oil in a pot, first add Sichuan peppercorns and star anise and saute until fragrant, then pour in Stir-fry the bean paste and sweet noodle paste evenly, then add water and sugar and cook until thick.

Roll the fermented dough into a flatbread, sprinkle a little pepper on top, roll the dough a few more times, and make it as round as possible. Then roll it out to the same size as the pan, put it in the pan and bake it until golden brown on both sides, then brush it with spicy sauce and serve it out of the pan.