Chicken Butter Finger Cake
1.
Remove the fat from the belly and under the skin of the fat chicken and wash it;
2.
Put it in a wok, add a little water, and cook slowly;
3.
Boil until the water evaporates, and the fat is slowly refined into fat, until it becomes a fat residue;
4.
Filter it while it's hot (I used a piece of kitchen paper) to make it into a clear, transparent, light yellow grease.
5.
Mix flour and cold water to form a uniform dough, and cover with a damp cloth for 20 to 30 minutes. It is softer than dumpling dough, it is soft and easy to handle, and it tastes more chewy;
6.
Scallions, chopped green onions for later use
7.
Roll out the good dough into a pancake;
8.
Spread a layer of chicken fat evenly;
9.
Sprinkle evenly with salt, pepper powder and chopped green onion;
10.
Roll up bar
11.
Roll up from the two ends to the middle, into a wishful shape, pay attention to the winding inside;
12.
Stack the two "Ruyi" heads;
13.
After pressing it gently, roll it into a pancake, and use a little effort while rolling to avoid breaking the outer layer of the dough;
14.
Heat a pan, add the remaining chicken fat, add the cake dough, and fry on a medium-low heat. If there is too little chicken, you can add some salad oil.
15.
Fry until golden and cooked on both sides;
16.
Use a spatula to push in from the edge of the cake base and push it into a loose shape. If you want to be more fragrant and crispy, and have enough chicken fat, add a proper amount of chicken fat and fry for a while.
Tips:
The amount of flour depends on the family's appetite. In my family, 100g of flour is usually enough for a breakfast, but the larger appetite is only 150g, right? The amount of water is based on 1/2 of the amount of flour. Add more water to soft noodles; cakes made with cold water and noodles have a chewy texture, while warm water and noodles have a soft texture, depending on your taste.
