1 bowl of flour and 1 bowl of water, make this kind of cake at home, fragrant, sweet, spicy, crispy, one pot is not enough to eat

Tujia sauce cake is fragrant, sweet, spicy and crispy as the main characteristics, it is fragrant, sweet and soft, spicy but not dry, crispy on the outside and soft on the inside.

Tujia sauce cake 

Ingredients: 240 grams of flour, 145 grams of water

Sauce: 2 spoons of Pixian bean paste, 2 spoons of five-spice powder, 2 spoons of chili powder, 2 spoons of tomato paste, 1 small bowl of corn starch liquid, pepper, 15 grams of ginger, 5 garlic, 2 chives, appropriate amount of white sesame seeds, appropriate amount of cooking oil

——Practice——

1. Weigh the flour and water used

The amount of water is added according to the water absorption of the flour, so do not pour it all at once, but stir while pouring

Flour is the all-purpose flour used to make steamed buns at home

2. Stir with chopsticks while pouring water and stir until it becomes a cotton wool state

3. Knead the dough smoothly by hand, cover with plastic wrap and let rise for 20 minutes

4. It's just time to relax and make the sauce!

Finely chop the ginger and garlic and set aside. The addition of ginger and garlic tastes particularly good

5. Put oil in a pot, add ginger and garlic when the oil is cold, and fry over low heat until it changes color and is fragrant.

Add 2 tablespoons of Pixian bean paste and stir-fry the red oil. Then put the five-spice powder, chili powder, tomato paste, pepper, add water and simmer for a while.

Finally, add the cornstarch liquid to thicken.

The addition of ketchup is to increase the sweetness of the sauce.

6. After the sauce is stir-fried, let it cool and set aside.

7. Once the dough is relaxed, roll it out, grease it and sprinkle with a little flour.

In this way, there will be different layers in the cake, and there will be a feeling of a thousand layers.

8. Then use a knife to cut evenly, do not cut in the middle.

And then layer upon layer. After folding, wrap the dough in a circle, and the surrounding sides of the stacked dough sheets are gathered in the middle like a bun, so that they can be rolled out more roundly.

The dough should be rolled out a little larger than the pan, so that the folds can come out!

9. Pour oil into the pan, the bottom of the pan is all dipped in oil, put in the cake blank after heating, put in the rolled dough sheet, and rub it into a wavy shape by hand to form a wrinkle effect. Searing both sides of the cake over medium heat until golden brown, or using low heat, it is necessary to cover the pan, otherwise the cake will be dry and hard.

10. Fry back and forth on both sides, pay special attention when turning over, the cake is very crispy, don't break it.

You can also make it with an electric cake stall.

11. After frying, brush the surface with sauce, sprinkle with chopped green onions and sesame seeds, and the very crispy sauce cake is complete!