I miss the school sauce cake so much

Cooking Instructions

1. Add 250g of all-purpose flour to 3g of salt, mix well, draw a line in the middle with chopsticks and divide it into left and right sides.
   Pour half of the flour into 85g of hot boiling water and blanch the noodles and stir them with chopsticks to form a flocculent. Pour the other half into 85g of cold water and stir until it becomes flocculent.

   

2. Then stir together, and then knead the dough together.

   

3. Knead the flour into a lump, which is not yet smooth, cover the basin with a lid or plastic wrap and let the dough rise for 10 minutes before kneading.

   

4. Make a puff pastry when proofing:
   use the oil pouring method, heat the cooking oil until it is slightly smoky, put the chopsticks into the oil pot, and pour the flour into the flour in batches, stir while pouring, and stir evenly into a smooth liquid.
   
   The amount of oil is about 50g, to ensure that it can be mixed with the flour into a smooth liquid form, you can heat more oil at the beginning, pour it into the flour in stages, if there is more oil leftover, you can boil the sauce later.

   

5. The puff pastry is ready and the sauce begins.
   
   Garlic and onions are pureed with a blender, be sure to puree ultra-fine, it is more difficult to cut by yourself, it is best to use a blender.

   

6. To prepare the seasoning, 1 tablespoon bean paste, 2 tablespoons soybean paste, 2 tablespoons tomato paste, 1 tablespoon oyster sauce, 1 tablespoon sugar, 1 tablespoon cooked white sesame seeds.
   
   A small spoon is used.

   

7. Pour an appropriate amount of oil into the pan, more than the stir-fry to ensure that the sauce is not mushy.
   
   On low heat, after the oil is hot, pour in the onion and garlic puree prepared earlier and stir-fry until fragrant, then pour in the seasoning and stir-fry, then pour in about 150g of water and 1 tablespoon of cornstarch, and bring to a boil over low heat.

   

8. Then turn the juice on high heat, and the sauce is sticky.
   
   If you feel that the sauce is a little too salty, you can add a little more water to boil it, depending on personal taste.

   

9. At this time, the noodles have also woken up, the flour and water have fused together, it is very soft, sprinkle some flour on the table, and knead for a while.
   
   Knead it into a smooth, non-sticky, soft dough.
   
   Don't rub it for too long, for fear that it will become hard after rubbing for a long time.

   

10. Knead the dough into long strips.

    

11. Divide into six portions, about 70g each.
    
    It can be weighed on a scale, or it can be divided at will.

    

12. Then take a piece and press it open and roll it out into large slices.
    
    Cover others with plastic wrap and avoid air drying.

    

13. Brush the dough with a layer of puff pastry and make a few cuts around it, leaving a large piece to wrap up last.

    

14. Fold each piece in the middle and wrap it in the largest piece.

    

15. Tighten the bottom of the mouth and set aside to relax for another five minutes.

    

16. Then roll out this dough into large slices.
    
    If you roll it out a little bigger than the pan, the cake will have a wrinkled feeling.

    

17. Heat the oil in the pan, and the cake will have a crispy texture.

    

18. Put the pie in the pan, pinch it and make some folds out.
    Spray some more oil on the surface of the cake.

    

19. Fry slowly over low heat, turn over more when frying, and don't be mushy.

    

20. Fry until golden brown on both sides.

    

21. Brush the surface with a layer of sauce and sprinkle with cooked white sesame seeds and chopped green onions.

    

22. Cut into chunks and eat! Eat it hot, it will soften when it is cold.