Pretzel Finger Pancakes

Overview

Noodles are the most common staple food in my family, and pancakes appear a lot. However, the most commonly made pancakes are the four-faced pancakes. With scallion oil, they can be called scallion pancakes. When divided into multiple layers, they are called thousand-layer pancakes. Sometimes they are scattered, sometimes they are complete as a plate. In short, there is a lot of freedom. Just eat, just eat. Although I called the cakes, I suddenly felt that this did not represent my level. Each dish must have a complete and matching name to be worthy of the time spent carefully making it, so I decided that the cakes should look like cakes (I learned from watching bears come out, bears should look like bears), and started with hand cakes. Let’s take a look at the information: Its original name is scallion pancake, which originated in Taiwan. In 2004, Shanghai Liangquanqimei Food Co., Ltd. introduced it from Taiwan to the mainland and changed its name to hand cakes. Authentic hand cakes are freshly baked and stacked in thousands of layers. The layers are 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 white. The aroma of scallion oil and gluten comes to your nostrils, so everyone has no time to wait, grab and eat... Since 2004, it has been popular all over the country. It can be paired with eggs, bacon, vegetables and other accessories, and is suitable for all ages. I didn't follow this, I used local ingredients, added salt and pepper, and didn't add any lard. I like it fresh. In fact, the point of hand cakes is not here, it's in the steps.

Tags

• staple food
• snacks
• home cooking
• old man
• taiwanese food
• cake
• taiwanese snacks
• fast food
• flour
• peanut oil
• warm water
• white sesame
• boiling water
• pepper
• salt

Ingredients

Steps

1. 1 Add 100 grams of flour to the bread barrel. It is not easy to knead the dough by hand when scalding it in boiling water. The temperature is too high and the dough may be scalded unevenly after cooling, so a bread machine or chef's machine is the best helper.

   

2. 2 Start the kneading program, slowly add 50 grams of boiling water and knead evenly. Take out the dough without waiting for the program to end.

   

3. 3 Put 100 grams of flour and salt in the bread barrel again, add warm water of about 50 degrees to knead the dough, follow the same method as step 2.

   

4. 4 Knead the dough with warm water and add it to the hot dough and continue kneading. Continue to add some water as needed. The dough should not be hard, but should be soft and not sticky.

   

5. 5 After continuing the kneading process, the dough will be even and smooth. Let it rest for half an hour.

   

6. 6 Knead the dough for a while, then take a small piece of dough and knead it well. The small dough determines the size of the cake and divide it as needed.

   

7. 7 Grease the silicone pad or panel and roll it into a thin sheet. I roll it into a square shape according to the shape of the silicone pad. It is usually round. In fact, the square shape is best. The thickness of the dough determines the number of layers of the cake, which can be seen when folding in the next few steps. Don't apply too much oil, otherwise it will slip when rolling out.

   

8. 8 Brush with a layer of peanut oil. If there is lard, you can add lard. Any other vegetable oil can be used.

   

9. 9 Sprinkle a layer of salt and pepper powder.

   

10. 10 Sprinkle another layer of cooked sesame seeds.

    

11. 11 The way to fold a fan is to fold it. The width of each fold also determines the number of layers, so the thinner and narrower it is, the more layers it will have. Note that the advantage of applying oil when rolling out the dough is that the folded bottom is also layered at this time. If you don't apply oil, it will stand together, and the layers will be reduced by half because it is not rolled up.

    

12. 12 Roll it up and keep it in the upright position when folded.

    

13. 13 Just flatten it into a cake shape with your hands. It is not recommended to roll it out. If you roll it too hard, the layers will be reduced or even unable to spread after it is cooked.

    

14. 14 Heat the pancake pan and put the pretzel on it. No need to apply oil, the pancake itself has enough oil.

    

15. 15 Brown both sides until golden brown. When eating, advance from the middle so that the cake will spread.