Cured meat hand cakes
Overview
Influenced by my mother, I have loved eating pasta since I was a child, especially pancakes. Today I tried some hand pancakes with Cantonese sausage as a sandwich. They are soft, crispy and full of bacon flavor.
Tags
Ingredients
Steps
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Melt 25 grams of lard. Put the dough into a basin, add warm water, salt, melted lard, a little vegetable oil, and knead it into a dough.
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Divide the dough into 8 equal parts, place it on the chopping board to rest for an hour, then roll one part into a rectangular shape.
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Brush a layer of vegetable oil and lard on the dough, and sprinkle the sausage dices evenly.
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Fold both sides of the dough and glue together. Brush with another layer of salad oil and lard.
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Fold the dough in half again and press it thin with your hands.
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Brush with a layer of salad oil and lard, then stretch the folded surface and slowly roll it into a spiral shape. Let rest on the chopping board for 30 minutes.
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Flatten the dough and roll it out lightly.
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Put in a frying pan, pour in vegetable oil and fry over low heat until golden brown on both sides. Then take it out and pat it loose with both hands.
