Home-cooked sauce cakes, crispy on the outside and soft on the inside, are not hard when cool, and you don't have to worry about your child's breakfast anymore

If you want to eat sauce cakes, you don't have to buy them, the method is simple and homely, the sauce is fragrant, and you don't have to worry about your child's breakfast anymore.

Here's how I made it:

Add 3g of salt to 1,400g of flour and mix well, blanch half with 100ml of boiling water, and half with 100ml of cold water and mix with dough to form a slightly softer and smooth dough. Brush the dough with cooking oil, cover and let rise for 30 minutes.

2. Add some cooking oil and thirteen spices to half a spoon of flour, stir well, and mix into a thin puff pastry.

3. Whisk the onion and garlic in a food processor.

4. Add two tablespoons of soybean paste, two tablespoons of bean paste, one spoonful of sweet noodle sauce and one spoonful of tomato sauce to a bowl. Add some five-spice powder, cumin powder, sugar, starch, add some water, stir well and set aside. If you like spicy food, you can add some chili sauce.

5. Add oil to the pot, pour in the minced onion and minced garlic, and stir-fry until fragrant.

6. Pour in the freshly prepared sauce and stir-fry over medium-low heat to make the soup viscous.

7. Let cool and set aside.

8. Divide the awakened dough into two and roll it out into a large round cake. Put on the puff pastry and spread evenly.

9. Cut into rice shapes, leaving a piece with the largest area.

10. Stack each corner in the middle and wrap them with the largest area.

11. Tidy it up a little to prevent leakage.

12. Roll out into a large round cake, slightly larger than the pan area.

12. Brush the pan with oil, put in the cake blank, and sort out a little wrinkle. Brush the surface of the cake with a layer of cooking oil.

13. Fry on low heat until one side is golden brown, then turn over and fry. Fry until golden brown and crispy on both sides.

14. Brush the fried sauce on top of the cake and sprinkle a layer of cooked sesame seeds and chopped green onions.

15, then cut into your favorite shape and serve.

The outside is crispy and the inside is soft, the layers are clear, and it is not hard when it is cold.

The method is simple, the sauce can be fried a little more at a time, and if you can't finish eating, you can store it in the refrigerator, and you can fry two cakes in the morning, brush some sauce and start eating.