Hand tear cake(shou si bing )

Hand tear cake

Introduction:

Production steps:

Step 1: mix the flour and water, wake up for 30 minutes, knead the dough until smooth, put a large spoon of flour in a bowl, bring the oil to a boil, pour the hot oil into the bowl, add salt, make a batter, cool and add chopped scallion

Step 2: divide the dough into 6 parts, roll it into 2-3mm thick, apply 2 teaspoons of oil and fold it up like a folding fan

Step 3: in the last part, put a piece of bread with oil on it

Step 4: wake up for 20 minutes and roll up the dough while pulling

Step 5: wake up 20 minutes after finishing, flatten the dough and roll it to 2-3mm thick

Step 6: wake up 20 minutes after finishing, flatten the dough and roll it to 2-3mm thick

Step 7: heat the oil in a pan, fry it over medium low heat, turn it frequently, while frying, push it to the middle with two shovels, and then spread the cake

Step 8: heat the oil in a pan, fry it over medium low heat, turn it frequently, while frying, push it to the middle with two shovels, and then spread the cake

Step 9: hanging plate, golden color, good fragrance

Materials required:

Common flour: 250g

Water: 180 ml

Shallot: 1

Raw oil: half a bowl

Salt: 8g

Note: remember to wake up for about 20 minutes at each step, otherwise you can't open the noodle or roll it out

Production difficulty: ordinary

Technology: decocting

Production time: several hours

Taste: onion

Chinese PinYin : Shou Si Bing