Hand Cake
1.
Add salt and water to the flour, knead into a smooth, non-sticky dough, cover and relax for 30 minutes.
2.
Put flour, green onion leaves, salt, five-spice powder and hot oil on the empty bowl and stir evenly
3.
Knead the loose dough smoothly, knead it into strips, and cut it into uniform size
4.
Each agent is rubbed into a long strip and brushed with a layer of oil to prevent sticking. Cover to prevent air drying.
5.
The loosened agent, squeeze it with your hands, and roll it out slightly with a rolling pin
6.
Spread a layer of shortbread, fold it in half, and close it together at the end.
7.
Start the operation from the first embryo in turn, and roll it into a pancake
8.
Moisten the oil in the pan, put in the raw embryos, and fry on medium heat until the color changes. Brush the surface with oil to lock the moisture. Fry until the color changes and turn it over
9.
Fry until slightly bubbling and turn over
10.
Beat in an egg and beat evenly. Turn it over.
11.
Quickly turn it over, moisten a little oil from the side of the pot, turn it over and turn off the heat.
12.
Brush with soybean paste or tomato paste, add lettuce and spring onions, roll up and serve
13.
Old people and children like it, very crispy
Tips:
Water temperature is very important, it can be up to 60 degrees.
The pastry is thicker and more crispy
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