[hubei] Sausage and Scallion Cake

[hubei] Sausage and Scallion Cake

1. Put the self-raising flour into the basin, add an appropriate amount of water, and make a smooth dough;

2. Ferment the mixed dough at room temperature and ferment to 1.5-2 times its size;

3. Steamed sausages in advance;

4. Put the fermented dough on a clean chopping board and knead it for 10 minutes;

5. Roll out the dough into strips, and evenly sprinkle salt, chopped shallots and chopped sausage on the surface;

6. Roll up the dough into a long strip from bottom to top;

7. Then twist the strip inward to form a disc, and press the end in the middle;

8. Roll it out into a big pie;

9. Put an appropriate amount of oil and a small amount of water in the pot;

10. Cover it, steam it with the moisture inside, then uncover it and fry it slowly;

11. Flip once or twice in the middle to fry both sides until golden brown;

12. Put it out, put it on a kitchen towel and cut it into pieces;

13. Ready to eat

Tips:

1. I use self-raising powder, without baking powder, and make it into a smooth dough and let it ferment at room temperature; 2. The sausage should be steamed in advance; 3. A small amount of water is added to the pancake to make it mature, and oil is added For the surface to fry until golden.