How to Make Laminated Flatbread Sandwich | Flaky & Soft DUI JIA with Layers | 对夹 油酥烧饼 |【Rice Killer】

A Duijia is a unique flatbread with a crispy, flaky exterior and a multi-layered, savory filling inside, perfect for making sandwiches. In the place where I grew up, it’s a common practice to enjoy two Duijia with a simple tomato and egg soup to start the day. As a young student, a Duijia was the perfect after-school treat, filling my hungry stomach and lifting my spirits.😄
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This recipe yields 8-9 flatbreads.
【Ingredients】
For the Dough
400g all-purpose flour
4g salt
180g water of room temperature
40g corn oil
For the Pastry
50g millet flour (buy pre-made millet flour or grind millet into powder)
33g corn oil
1/2 tsp Sichuan pepper powder
Stuffing
1 long green pepper (100-150g)
1 chili pepper (optional)
A handful of cilantro
120g dried tofu curd smoked
1 pinch salt
1 tsp soy sauce
1 tsp dark soy sauce
2 tsp mirin
a drizzle of toasted sesame oil
【Steps for Making Stuffed Flatbread】
1. Mix the flour and salt evenly, then gradually add 180g of water, stirring the flour into a shaggy dough.
2. Add 40g of corn oil, and knead into a dough. Cover and let it rest for 15 minutes.
3. Knead the dough again until smooth. Cover and let it rest for 30 minutes, or refrigerate overnight. If refrigerated, let it resume room temperature before using.
4. Grind 50g of millet into a fine powder using a grinder or buy pre-made millet flour.
5. Heat corn oil to 150°C (about 300°F).
6. Add corn flour and Sichuan pepper powder into the hot oil, stir until evenly combined, and set aside to cool.
7. Prepare the filling. Dice the green pepper, cilantro, or other vegetables, and dried tofu into small cubes.
8. Mix the diced ingredients with the seasoning and set aside.
9. Lightly oil or dust a work surface, knead the dough briefly and roll it into a rectangular thin sheet about 1-2mm thick.
10. Spread the pastry mixture evenly over the thin dough sheet.
11. Roll up the dough sheet into a long strip from one end.
12. As shown in the video, cut out two 1.5cm small rolls (A) and one 4.5cm large roll (B).
13. Roll B flat, stack the two A rolls on top of B, and press flat.
14. Using both thumbs and forefingers, wrap B around, pinch it tight, and remove the excess dough from the tip (C).
15. Place the sealed side down, and roll the wrapped dough into a round flatbread about 5cm in diameter or 0.5cm thick.
16. Cut out another A and B, stack A and C on top of flattened B, and repeat steps 13-15 until all dough is used.
17. Heat enough oil in a skillet over medium-low heat, and pan-fry each flatbread until slightly golden on the surface. Each side takes about 2 minutes.
18. Preheat the oven to 220°C, place the pan-fried flatbread on the middle-upper rack, and bake for 5-8 minutes until the surface is golden and puffs up.
19. Slice open a flatbread to form a pocket, fill it with the prepared filling, and it’s ready to serve. You can also add vegetarian sausage or other ingredients of choice.
Enjoy!
Rice Killer
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对夹是一种内含多层油酥的烧饼。它外壳酥脆，内部是柔软的层次，最适合夹着内陷做三明治。在我的老家，人们习惯吃2个对夹配一碗简单的番茄蛋花汤做为一天的开始。而对于少年时的我，1个对夹慰藉我放学后的碌碌饥肠。
【材料】
面饼部分
400g中筋粉
盐4g
180g室温水
40g玉米油
油酥部分
50g小米面（可以购买现成的小米面，或用小米磨碎成粉）
33g玉米油
1g花椒粉
填充馅料
1个长青椒
1个辣椒（可选）
香菜1把
豆腐干100g
1tsp盐
1tsp酱油
1tsp老抽
2tsp味淋
少许香油
【操作步骤】
1. 面粉，盐，搅拌均匀，分次加入180g水，将面粉搅拌成面絮
2. 加入50g玉米油，揉成面团。密封松弛15分钟
3. 再次揉面，形成光滑分面团，密封松弛半小时，或放入冰箱松弛过夜，第二天使用时再稍微回温、揉匀即可
4. 将50g小米用研磨器磨成细粉，与花椒粉混合（也可以直接购买磨好的小米面粉）
5. 玉米油加热至3成热（150度）
6. 玉米油浇在小米面上，混合均匀，放凉备用
7. 制作填充馅料：将青椒等蔬菜和豆干切成小丁
8. 把调料和切好的小丁拌匀备用
9. 面板上刷一层薄薄的油，再次稍微揉面，将揉好的面团擀成长方形的薄层，约1-2mm厚
10. 把油酥均匀的抹在薄面皮上 11. 从一边把油酥面皮一点点卷起，形成一个长条面卷
12. 按视频中的做法，切出2个1.5cm的小卷(A)和1个4.5cm的大卷(B)
13. 把B擀平，两个A叠放在B上，并按扁
14. 使用左右手的拇指和食指一起，将B包起来捏紧，揪掉多余的面团C
15. 收口处朝下，将包好的面团擀成直径5cm或0.5cm厚的圆饼
16. 再切一个A和一个B，将A和C叠放在擀平的B上，重复13-15的步骤，直到做完全部的饼胚
17. 平底锅中加足量的油，中小火，将饼胚表面煎至金黄。每面需要煎45秒到1分钟
18. 220度预热烤箱，把煎过的饼胚放入预热好的烤箱，中上层，烤5-8分钟，直至表面颜色变深，稍微鼓起
19. 取一个饼，从中间剖开，形成一个口袋，将馅料填充进去，就做好了。也可以加入自己喜欢的素火腿等。
希望你喜欢~😍
Rice Killer