The hand pancakes are hard when fried because the proportion of ingredients is not appropriate. You must add some shortening and soak the dough when kneading, so that the hand pancakes can be fluffy and plump, chewy and chewy, and cool down. Not stiff. Pay attention to the water, oil temperature and time when kneading the noodles.

Hand cakes evolved from onion cakes and 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 strands. The outer layer is golden and crispy, and the inner layer is soft and white. The aroma of scallion oil and gluten is astounding to your nostrils. , allowing every diner to grab and eat without having time to wait.