Sauce cake

Roadside stalls, sauce cakes often seen at the school gate, don't worry about the food hygiene outside, let's make it at home, the taste is not bad at all.

Ingredients

Flour 300 g

Warmwater 210 g

Puffpastry:

Flour 40 g

Cookingoil 40 g

Sauce:

Pixianbeanpaste 2 spoons

soybeanpaste 1 spoon

tomatopaste 1 spoon

five-spicepowder smallhalfspoon

oystersauce 1 spoon

sugar 1 spoon

ginger 3 slices

garlic 8 cloves

onion halfa

whitesesameseeds Appropriateamount

Chives 8 stalks

Chiliflakes 1/2 spoonful

Cooking Instructions

300 grams of plain flour.
210 g of warm water.
The noodles are softer, and the noodles of the pancakes are softer than those made in other pasta.
Add a little cooking oil.
Knead the oil in and beat the dough until it is so soft and hard that it is not smooth, cover and let the dough rest for 40 minutes.
Prepare the sauce: a spoonful of tomato paste.
Two spoonfuls of Pixian bean paste.
A spoonful of oyster sauce.
A spoonful of sugar.
1/2 teaspoon five-spice powder.
1/2 teaspoon chili flakes.
A spoonful of soybean paste.
Add half a bowl of water and stir well.
Prepare the garlic and ginger slices.
1/2 shallot.
Cut all into minced pieces and set aside. Sliced shallots are spicy, right? Put the cutting board next to the stove, turn the hood on to the maximum, and cut it.
Prepare 40 grams of flour (for puff pastry).
40 grams of cooking oil (for puff pastry).
Minced green onions, ginger, shallots, white sesame seeds, chives, oil and noodles for puff pastry, and a seasoned sauce.
Pour hot oil over the flour.
The puff pastry is ready.
Stir-fry the minced garlic, ginger and shallots in the remaining base oil, turn down the heat to a low point, and the heat will be paste.
Pour in the sauce and stir-fry.
Stir-fry like this for a while.
SautÃ©ed sauce.
The noodles are soft when they are awakened.
Sprinkle some noodles on the board and knead them a few times, don't knead too hard, and the noodles will be hard again.
Divided into four small agents, depending on the size of my own pot, my pot is too small to open. If you like to eat the cake thin and crispy, the crust will be rolled out larger, the oil will be a little more, and the time will be a little longer, and there will be a crispy crust. If you like to eat thicker crusts, roll them out smaller.
Roll out the dough into sheets.
Apply puff pastry, use a scraper and chopsticks, and wipe evenly.
Cut into rice knives.
Fold it toward the center like this.
Another piece is pressed on top.
Folded like this repeatedly.
Fold it all.
Then roll it into a cake, and the size and thickness are set by yourself.
Heat the pan and drain the oil.
After placing the cake, reduce the heat.
Bulging blistered and turned over.
Charted dough.
Drum it up, then turn it over and spread the sauce, sprinkle with chives and white sesame seeds.
It's ready to eat.
Finished product. The taste is no worse than what is sold outside.