🍎 Hand-Wrapped Apple Pastry Rings

🛒 Ingredients:

• 1 apple (cut into thick rings, core removed)

• 1 sheet of hand cake or pastry dough

• 1 egg (for egg wash)

• Black sesame seeds (for topping)

👩🍳 Instructions:

1. Prepare the Dough Strips
   Cut the hand-grasping cake or pastry sheet into long, even strips about 1–1.5 cm wide.

2. Slice the Apple
   Slice the apple into thick round slices and carefully remove the core to form ring shapes.

3. Wrap the Apples
   Take one dough strip at a time and gently wrap it around each apple ring until fully covered.

4. Add the Finishing Touch
   Place the wrapped apple rings on a parchment-lined baking tray. Brush each with egg wash and sprinkle generously with black sesame seeds.

5. Bake
   Preheat your oven to 180°C (356°F). Bake the rings for about 15 minutes, or until golden brown and puffed.

6. Serve Warm
   Let cool slightly and enjoy the crispy layers and sweet apple center. Perfect with tea or as a light dessert!

   

• Make Hand-Grasped Pancake (手抓饼) at home:

  Ingredients

  • 2 cups (250g) all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup (180ml) hot water
  • 2 tablespoons vegetable oil (plus extra for cooking)
  • 1/4 cup chopped scallions (optional)
  • 2 tablespoons softened butter or lard (for layering)

  Instructions

  1. Make the Dough:

  • In a mixing bowl, combine the all-purpose flour and salt. Gradually pour in hot water while stirring with a spoon or chopsticks.
  • Once the dough begins to come together, knead it on a lightly floured surface until smooth and elastic (about 8–10 minutes).
  • Cover the dough with a damp cloth and let it rest for 30 minutes.

  2. Prepare the Layers:

  • Divide the dough into 4 equal portions and roll each portion into a smooth ball.
  • Roll out one ball into a thin, round sheet using a rolling pin. Brush the surface with a thin layer of softened butter or lard and sprinkle with chopped scallions (if using).

  3. Create the Layers:

  • Roll the sheet of dough into a tight log, then roll the log into a spiral (like a cinnamon roll).
  • Flatten the spiral gently with your palm, then use the rolling pin to roll it out into a thin pancake (about 6–8 inches in diameter). Repeat for the remaining dough portions.

  4. Cook the Pancakes:

  • Heat a non-stick skillet or frying pan over medium heat and add a small amount of oil.
  • Place a pancake in the skillet and cook for 2–3 minutes on each side, or until golden brown and crispy. Flip occasionally to ensure even cooking.
  • Repeat with the remaining pancakes, adding more oil as needed.

  5. Serve:

  • Stack the pancakes and lightly crush them with your hands (optional) to separate the layers, giving them the characteristic "hand-grasped" texture.
  • Serve warm as a snack or side dish. These pancakes are great plain or paired with dipping sauces, fried eggs, or fillings like ham and cheese.

  • Premade Pancake dough:

  • make several dough in advance, flatten and separate using parchment papers, frozen in freezer. Take one and wait for a few minutes for it to defrost. Use when needed. 
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