1. Put the flour in the basin, mix the noodles with warm water, and stir with chopsticks. The dough is relatively soft. Stir it into a dough for ten minutes and then continue to stir evenly, knead it into a smooth dough for half an hour.
2. Finely chop the Pixian bean paste, and set aside the sweet noodle sauce and garlic chili sauce.
3. Put oil in a wok, low heat, add star anise and prickly ash to fry the fragrant, remove, leave the oil. Pour in the sliced Pixian bean paste and stir-fry the red oil, add the sweet noodle paste and garlic chili sauce, and fry until fragrant. Add half a small bowl of water, add sugar, cumin powder, and cooked sesame powder. Bring to a boil. Stir fry a few times. Close After the fire is out, the sauce is ready.
4. Hao Hao dough is divided into two parts, and you can also divide it into three parts if you like to eat especially thin ones. Roll out into thin slices, sprinkle with pepper powder, and smear some oil.
5. Cut the dough into consecutive nine-square grids.
6. Press one by one and fold together.
7. Roll into a big pancake
8. Preheat the electric baking pan, pour in an appropriate amount of oil, put the cake in and bake until golden on both sides. Spread a layer of sauce, sprinkle with white sesame seeds and chopped green onions, and the Tujia sauce-flavored cake is ready.
9. Take out, cut into pieces, and serve.
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