Hand Cake

Hand Cake

1. Mix the flour into a dough according to the ratio of 1 catty of flour 6 taels of water, blanching 30% of cold water and 70% of the dough, knead it well, wake up and set aside.

2. Make a dose of the awake dough.

3. Use the oil to make the noodles, and roll the finished ingredients into rectangular pancakes.

4. Touch the oil, sprinkle dry flour, sprinkle salt, and sprinkle chopped green onion on the rolled pancakes.

5. Stretch the evenly spread noodles and fold them into long strips like a fan.

6. Roll the stacked long strips into a single roll into a green body.

7. Put the finished green bodies in a plastic bag and put them in the box one by one.

8. Fry at 180 degrees on the frying table until golden brown.

9. The finished product.

Tips:

1 The rolled dough should be stretched when stacking and rolling. The rolled dough is originally thin. Adding the two steps of "stretching" and adding the "pressing" during frying, you can fry a layer Here comes a layer of cake thin as a cicada's wings.

2 After touching the oil, sprinkle a small amount of dry flour so that it can lock in the oil and be fragrant but not greasy.

3 Putting a plastic bag on the finished green body can not only prevent chaffing, but also prevent the green bodies from sticking to each other.