Sauced pancake is a special snack of Tujia nationality. It is rich in fragrance, spicy but not dry, sweet and fresh, crisp outside and soft inside, and extremely rich in taste. It is commonly known as "China Pizza", and it is hard for people who have eaten it not to like it. According to legend, in ancient times, this kind of food could only be eaten during festivals, but with the changes of the times, it finally spread all over the country and became a rare characteristic pasta snack in public life.

Sauced cakes are delicious or easy to make. In addition to the importance of sauce, the production of cake embryo is also particularly critical. Grandma said that if you want to make a good sauce-flavored cake with crisp outside and soft inside, there are four points to master. The first point is that the dough must be kneaded with warm water, and the finished product kneaded with warm water will be very soft, even if it is cold. The second point is that baking powder is essential when kneading dough. Adding a small amount of baking powder can make the outer layer of the cake fluffy and crisp. Third, it must be rolled thin enough, so that there will be many layers after rolling, and the finished sauce-flavor cake will be rich in layers. Fourth, pastry is indispensable. Crispy cake is the key to layering and crispness, which will make the cake more layered and crisp, and it will still be delicious even if it is cold.

The above four points are interlocking and indispensable. I will share with you my grandmother's exclusive recipe for making sauced cakes, from cake embryos to sauces. The tutorial is very detailed, and you will definitely learn it after reading it. Although the production process is a bit complicated, the taste of the finished product will definitely surprise you.

Sauced pancake

Ingredients for cake embryo: 252g of medium gluten flour, 20g of warm water 1 60g, 2g of salt, 5g of corn oil, 6g of aluminum-free baking powder1g, and refined sugar.

Ingredients required for the sauce: 3 tablespoons of red bean paste, 2 tablespoons of soybean sauce, 2 tablespoons of chili sauce with chicken oil, 5 tablespoons of fine sugar 1 spoon, half a spoon of oyster sauce1spoon, half a bowl of five-spice powder, half an onion, 5 cloves of garlic, 6 shallots and a proper amount of cooked white sesame seeds.

Ingredients for pastry: 30g of corn oil and 30g of low-gluten flour.

Ingredients for the booth: 2g cumin powder, 0g 65438+ black pepper powder, 2g pepper powder and a little monosodium glutamate.

1. Let's make the cake embryo first. Pour 252 grams of medium gluten flour, 2 grams of salt, 5 grams of corn oil, 1 gram of aluminum-free baking powder and 6 grams of fine sugar into a basin, then slowly pour 160 grams of warm water into the basin, stir with chopsticks while pouring, and stir into dough.

2. Then knead into dough. It doesn't matter if it doesn't go well. Let's cover it with plastic wrap and let it relax 15 minutes. Good dough is soft and non-sticky, because different flours have different water absorption. If the kneaded dough is hard, you can add some water, and if it is a little sticky, you can add a little flour.

3. After15 minutes, it is easy to knead the dough until it is smooth. After kneading, continue to cover with plastic wrap and relax for 20 minutes.

4. When the dough is slack, let's make sauce and cut onions, garlic and shallots into small dices, especially onions and garlic, as thin as possible. In addition, after the chives are cut, the shallots and leaves should not be mixed together, but should be opened separately, because the order of the two pots is different.

5. Then pour 3 tablespoons of red oil bean paste, 2 tablespoons of soybean sauce, 2 tablespoons of chicken oil Chili sauce, 1 tablespoon of semi-fine sugar, half a spoonful of allspice powder and half a bowl of water into a bowl and stir well. The spoon used for seasoning here is the size of the spoon we eat every day.

6. Pour an appropriate amount of cooking oil into the pot, put the chopped onion, garlic and chopped green onion into the pot, and stir-fry the fragrance with medium and small fire.

7. Then pour the freshly mixed sauce into the pot, stir while heating on medium heat, cook until it bubbles, and then turn to low heat and simmer.

8. Cook until the sauce is a little thick, pour in white sesame seeds and 1 tbsp oyster sauce, cook for about half a minute on medium heat, and then turn off the heat.

9. We pour the prepared sauce into a bowl for later use. The amount of sauce cooked today is quite large. You can't use it all at once, so you can save it for next time.

10. After the sauce is mixed, make the crispy part. After heating 30g corn oil, mix it with 30g low-gluten flour.

1 1, and then prepare the expansion part. Pour 2g cumin powder, 2g pepper powder, 1 g pepper salt and a little monosodium glutamate into a bowl and mix well.

12. Sprinkle a little flour on the kneading board to prevent sticking, move the loosened dough to the kneading board, and roll it into a large sheet, which must be thin enough, so that it will have more layers and taste better naturally. Tips: If you are a novice for the first time, or if you don't have a large enough pan at home, it is recommended to divide the dough into 2 ~ 3 portions and roll it out several times for shaping, which will make it easier to operate and improve the success rate.

13, then spread the pastry evenly on the crust, be sure to spread it evenly, and then spread the seasoning on the crust after spreading.

14, roll it up from bottom to top, and then tighten it slightly. After rolling, pinch the skin at the closing and the openings at both ends to avoid the pastry surface from leaking out.

15, then roll it up from left to right, plug the tail at the bottom after rolling it up, cover it with plastic wrap and relax 10 minute.

16 and 10 minutes later, roll it into thin slices again. The thinner the better, the better the taste will be.

17. Pour an appropriate amount of oil into the pot, turn on medium heat, heat the oil temperature slightly for a while, and then put the rolled cake into the pot. If the crust is a little big and difficult to spread, you can wrinkle it. It doesn't matter. After the crust is put into the pot, fry it with low fire. When frying for the first time, you can cover it and fry it, which will cook it faster.

18. When the other side of the crust turns brown, turn it over. At this time, turn to low heat and fry. In the subsequent frying process, turn it over several times until both surfaces become brittle.

19. Finally, brush the prepared sauce, sprinkle with chopped green onion and some cooked white sesame seeds and serve.

20. Cut the prepared sauce-flavored cake into small pieces and you can eat it. If you want to eat a sauce-flavored cake, it is enough to learn this method. It is soft and multi-layered, and the sauce is delicious when it is cold.

Tip: If you want to make a delicious sauce cake, don't change the ingredients in the recipe at will. In addition, the flour used to make steamed buns and jiaozi noodles belongs to medium gluten flour, which can be used to make this cake.