Tujia Sauce-flavored Biscuits

Tujia Sauce-flavored Biscuits

1. Put the flour in a basin, put warm water and use chopsticks to pour the water while stirring into small noodles (do not add the water all at once, because different flours have different water absorption properties)

2. Use your hands to combine the small noodles into a shaped dough, which may not be smooth, cover it and let it stand for 10 minutes and then knead it will be easy to knead smooth; cover the kneaded dough for 20 minutes

3. When making the noodles, you can make the sauce for the cake. Prepare all three kinds of sauces. Among them, the Sichuan bean paste is best chopped with a knife.

4. Put the wok into the oil, immediately add the pepper and star anise and heat it on a low heat until the seasoning changes color and smells and remove it. Just oil

5. Put the Sichuan bean paste into the oil in the pot and stir-fry slowly over low heat to get the aroma and red oil

6. Pour soy bean paste and garlic chili sauce and stir-fry it to get a fragrance

7. Put in a small bowl of water and bring to a boil

8. Add sugar (a little bit is fine, a little bit sweet is fine, of course, if you like to eat sweet, you can increase the amount), cumin powder, add a spoonful of sesame powder, and then heat it over a medium-low heat

9. Turn off the heat when it is cooked until it looks like porridge. Don’t be too dry and it’s not easy to brush on the cake; if there is leftover, the prepared sauce can be stored in a clean bottle, and it can also be used for cooking and mixing Vegetables, noodles, etc.

10. Divide the good dough into 2~3 portions according to the size of the pan, take one portion and roll it into a large slice, sprinkle with pepper powder (don't put salt, the sauce is salty enough)

11. Pour the cooking oil

12. Fold the four corners of the noodles to the center of the noodles and cover them with cooking oil

13. Use a knife to cut the dough as shown in the picture, all connected in the middle

14. Then fold each piece together into a multi-layered dough

15. Pinch all around

16. You can roll out the dough sheets directly after they are stacked together, or you can gather the sides of the stacked dough sheets in the middle like a bun like in my picture, so that they can be rolled out rounder

17. Roll out the dough into a thinner pie. The pie should be rolled out a large circle larger than the pan

18. Put the oil that can cover the bottom of the pan into the pan and heat it, put in the rolled pie, put all sides in the pan, and let the pie in the pan pile up into natural wrinkles because of its large size (in fact, directly roll it out) The cake is as big as the pan or smaller than the pan. It doesn’t matter if you don’t need wrinkles, it doesn’t affect the taste.)

19. Bake both sides of the pancake into golden brown on medium heat. If you use a low heat, you must cover the pan, otherwise the pancake will be dry and hard. If the pancake is not too thick, it is best to use medium or medium heat.

20. Brush the side you like with the prepared spicy sauce. Then sprinkle with sesame seeds and chopped green onion, turn off the heat, and the cake is ready. The sauce is quite salty, don’t brush too much, you can adjust it according to your taste

21. Take the cake out and place it on the panel, first cut into four pieces, and stack them together

22. Cut them into small pieces with a knife, put them on a plate and eat them with chopsticks. Usually they are sold in paper bags and eaten with bamboo sticks.