Hand Cake

Name: Hand Cake
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 350g Zhongyu Multi-purpose Wheat Core Flour; 2 trees Green onions; 6g salt; 2g Thirteen incense; 50g lard; 200g Hot water; Some Vegetable oil

by I have dried shrimp

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Every day, steamed buns, steamed buns, and fried dough sticks are always greasy. Today I will teach you another very popular breakfast: hand cakes. Shouzhaobing, formerly known as green onion cake, originated in Taiwan. The freshly baked pie has thousands of layers, the outer layer is crispy, the inner layer is soft, and it smells good, making people can’t wait to grab it and eat it. Although the hand-made biscuits made outside are very fragrant, they are always worried about unhygienic. In fact, you can make simple but delicious finger cakes at home. Prepare flour and oil, you can easily make it, and the taste is guaranteed to not lose to the stalls outside!
For breakfast, brush with a layer of soybean paste, add a slice of lettuce, fry an egg, and then fry a roll of sausage, with a cup of hot milk or soy milk, juice, oh! Time-saving and delicious breakfast. A few days ago, I posted a circle of friends. The ones I like, I want to eat, and those who want recipes are arranged in a row! For you, I quickly write recipes and send them to you that you can make at home.

Ingredients

350g Zhongyu Multi-purpose Wheat Core Flour
2 trees Green Onions
6g Salt
2g Thirteen Incense
50g Lard
200g Hot Water
Some Vegetable Oil

Hand Cake

1. Prepare hot water, noodles, and two scallions that have been washed and dried. (Onions need to be chopped up with small chives. Let cool in boiling water to 80-90 degrees. After the noodles are blanched with hot water, they will be soft and sweet on the outside. If you like the chewy texture, you can half hot water and half cold water, no water. After adding it at a time, there is a little left to see the softness and hardness of the noodles. Add an appropriate amount)

2. Pour hot water while stirring with chopsticks to form a flocculent shape. Let it sit for a while without burning your hands and knead it into a smooth dough. Cover with plastic wrap and let it wake up for 20-30 minutes.

3. When the dough wakes up, knead into a smooth dough and divide it into three or four portions.

4. Knead the dough again and roll it into a very thin and very thin rectangle. If the dough is sticky, remember to sprinkle dry flour on the kneading pad to prevent sticking, melt the lard in water, and use a brush to evenly brush a layer of lard on the dough.

5. Sprinkle a little thirteen incense and 1~2g salt evenly, and then sprinkle a layer of green onion.

6. Roll up from bottom to top.

7. Cut the cylindrical dough from the middle, leaving the head 2-3cm uncut to facilitate the next roll, with the two cut sides facing up.

8. Roll the dough into a round shape, press it down with your hands, and roll it out again into a thin round cake. Because there is water in the onion, there will be a little stickiness when rolling out the crust, remember to sprinkle a small amount of dry flour evenly several times to prevent sticking.

9. After the electric baking pan is heated, pour in an appropriate amount of vegetable oil and spread it evenly, and put in the dough.

10. Bake one side until golden, turn it over and pour in some vegetable oil and bake it until both sides are golden.

11. Give it a close-up, and watch this layer of light and translucent! I usually make some biscuits and freeze them in my free time. When I have breakfast, I just take them out and place them in the baking pan for a few minutes, which is convenient and time-saving.

12. If you freeze it in the refrigerator, you can put a layer of plastic wrap, a cake base, and a layer of plastic wrap, and a cake base. Remember to cover the top layer with plastic wrap.

13. This is what it looks like when it is frozen and taken out.

14. Hurry up and do it! It's very simple, but I wrote a little more detailed. I don’t need to say that everyone has eaten it! Don’t drool, hurry up and make it for your family!

Tips:
Zhongyu multi-purpose wheat core powder adopts advanced technology and equipment. In the production process, the wheat core essence is extracted through precise ratio matching and scientific moisture adjustment, which has the original natural yellowish color of wheat. The protein content is high and the gluten quality is good, so it is especially suitable for home cooking, so that the color, aroma and taste of the pasta are perfectly presented.