Bitter Gourd Flour Cake
1.
Add yeast and sugar to the flour and mix.
2.
Pour it while stirring the water until it becomes flocculent, then knead it by hand until the dough is smooth, and wrap it in plastic wrap for fermentation.
3.
During the dough, let's make the shortbread first, take an appropriate amount of flour, heat the pan, add the lard, pour it into the flour when the oil is hot, and stir while pouring it.
4.
Shred the bitter gourd, blanch it quickly, just a few seconds, and remove the water.
5.
Drain the water, add oyster sauce, sugar, shrimp skin, and shallot crisps. Be sure to make an appropriate amount. Stir well.
6.
Sprinkle some dry powder on the dough, knead the dough until exhausted, and divide it into several small doses.
7.
Roll it into a beef tongue shape and prepare the brush to apply the shortbread,
8.
Roll it up, move the two ends closer to the middle, squeeze it and roll it into a thick, thin round dough in the middle.
9.
Put stuffing
10.
Just like a bun, close the mouth down and form a pie shape, set them up one by one, cover with plastic wrap and let them stand for ten minutes.
11.
Pour oil into the electric baking pan. You can put more oil into the cake dough.
12.
Turn the dough frequently, and when it is in this state, turn the electric baking pan to a low heat and fry slowly. This is not easy to be colored too deeply. Let the cake heat up slowly, so that the crisping effect is good.
13.
The coloring effect of slow frying, beautiful
