Rich green onion flavor cake

What is the layering of sauce cakes? Red sauce flax garnished with shallots. It used to be a Tujia fruit belly cake, and now China also loves it. Before, I had a "chive flatbread that is popular all over the streets" that is more popular with everyone, and today this can be said to be an upgraded version, with a chive flatbread smeared with sauce, and the deliciousness index is ✖️3! In fact, this cake seems to have a rich appearance, the method is very simple, the key is to wake up the noodles in advance, use cold water and noodles, the finished product is more crispy, and it will not be hard when it is cold. ————————————————————— any gastronomic questions can be micro-self, 18838096591, the food experts around you, with solid theoretical and practical skills, will answer your questions free of charge and without purpose. If you think this recipe is still helpful and has highlights, please help give a "follow", hand in a homework, and after uploading the work, stay for a second, comment "great", and keep this recipe above 8 points, so that more chefs can see it, thank you for your friendly support, give me the motivation to keep sharing! (Original recipe, please do not plagiarize)

Ingredients

1⃣️Dough ?

Plainflour 600 g

Coldwater 350-400 g

Salt 5 g

Edibleoil 20 g

2⃣️Spreadnoodlesauce~~?~

Soybeanpaste 15 g

Beanpaste 25 g

Tomatopaste 15 g

Thirteenspices 1 g

Whitesugar 10 g

Coolwhiteopen 30 g

3⃣️Puffpastry ?

Cookedoil 100 g

Plainflour 100 g

4⃣️Sprinkle ?

choppedchives 200 g

Cookedwhitesesameseeds Feelfree

5⃣️Other ^^?^100 gofoilforpancakes

Cooking Instructions

600 grams of ordinary flour, 350-400 grams of cold water, 5 grams of salt, 20 grams of cooking oil, all weighed into the basin, kneaded into a very soft, not smooth dough, smeared with a layer of oil on the surface, covered with a lid or plastic wrap, and let rise for about 1 hour.
The better the dough is extensible, the thinner the dough can be stretched, and the better the layering will be
When resting, adjust the sauce: 15 grams of soybean paste, 25 grams of bean paste, 15 grams of tomato sauce, 1 gram of thirteen spices, 10 grams of white sugar, 30 grams of cool white boil, weigh into a bowl
Mix well to form a sauce with a moderate thickness
Adjust the puff pastry: 100 grams of cooking oil is cooked (raw oil can also be used), put it until it is not hot, pour it out, and mix it well with 100 grams of flour
The dough is ready, the chopped green onion is chopped, and the puff pastry and sauce are ready. Ready to go
Divide the dough into four or six equal portions (depending on the size of the pan)
Roll out into thin discs
Spread a layer of puff pastry
Sprinkle with a layer of chopped green onions
Cut the shape of "rice", and leave the center without cutting it
Each fan-shaped corner is folded towards the center
That's how layering comes up
Fold the last slice and wrap the whole dough
Roll it out again to make a round cake about the size of a pan
Pour 25 grams of pancake oil into the pan, heat it and add the cake crust
Sear over medium heat until the bottom surface is browned and turn over
Chart the brown side and spread the sauce directly
Sprinkle with a layer of white sesame seeds
Garnish with a sprinkle of chopped green onions
The other side is also browned and sliced
In order to look good at the photo, I cut off the leftovers (to be exact, I ate the leftovers) and cut them into long strips
Just out of the pot, the skin is crispy, the layers are clear, and the oil, sauce, and green onion are very rich
Stack them up and take a picture. The next day, it was still soft, not skinny, not dry, not hard