Hand cake
Overview
Hand cakes, formerly known as green onion cakes, originated in Taiwan, China. It was discovered in Taiwan night markets in 2004 and officially introduced to the mainland from Taiwan in 2005. The freshly baked hand cakes are stacked in thousands of layers, with layers like tissue paper. When you grab it with your hands, the noodles are thousands of threads. The outer layer is golden and crispy, and the inner layer is soft and tender. The aroma of scallion oil and gluten is so strong that everyone has no time to wait, just grab it and eat it. It has been popular all over the country to this day. It can be paired with eggs, pork barbecued pork, beef patties, grain heart sausage, vine pepper chicken steak, bacon, square ham, chicken tenders, vegetables and other accessories. It can also be paired with sauces such as soy sauce, cumin spicy sauce, tomato sauce, spicy sauce, sweet chili sauce, sweet salad dressing, black pepper sauce, spare ribs sauce, etc. It is crispy and delicious and suitable for all ages.
Tags
Ingredients
Steps
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Chop the green onion and put it in a bowl
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Heat the oil and pour it on the chopped green onions, fry the green onions and set aside.
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Put the flour into a basin, slowly pour hot water into the flour, and use chopsticks to stir until it becomes fluffy.
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Add appropriate amount of cold water and a little oil to knead the dough and let it rest for a while.
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Divide the dough into several equal portions. 200 grams of flour can make four or five regular-sized hand pancakes. Roll one portion into thin sheets, the thinner the better.
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Brush with scallion oil evenly.
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Sprinkle with another layer of salt.
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Fold it like a fan.
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All folded.
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Roll it up from one end and turn it all around.
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Press and roll flat.
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Heat oil in a pan and fry pancakes over medium-low heat.
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Flip and cook both sides.
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Pair it with fried eggs, vegetables, ham or bacon, brush with some sauce, and match it according to your personal preference.
