Savory Garlic Sauce Hand Cake Bites

Ingredients:

For the Sauce:

• 1 tbsp soybean paste (baby-friendly)

• 1 tbsp tomato sauce (BioJunior or similar)

• 1 tsp corn starch

• 1/2 bowl water

• 1 tbsp oil (avocado or cooking oil)

• 1 tbsp finely minced onion and garlic

For the Base:

• 2 butter hand cakes (or frozen Chinese-style hand-grab pancakes)

• 1 tbsp cooked white sesame seeds

• 1 tbsp chopped green onion

Instructions:

1. Make the Sauce:

   • In a bowl, combine soybean paste, tomato sauce, starch, and water.

   • Heat oil in a pan and sauté garlic and onion until fragrant.

   • Pour in the sauce mixture and stir continuously until thickened.

2. Pan-Fry the Pancakes:

   • Place the hand cake into a non-stick pan over medium heat.

   • Flip occasionally to cook evenly and prevent sogginess.

   • Fry until both sides are golden and crispy.

     Assemble:

     • Cut pancake into bite-sized squares.

     • Brush with prepared sauce.

     • Sprinkle with sesame seeds and green onions.

     • Serve:

       • Best served warm as a snack or savory treat.

        

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Make Hand-Grasped Pancake (手抓饼) at home:

Ingredients

• 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt
• 3/4 cup (180ml) hot water
• 2 tablespoons vegetable oil (plus extra for cooking)
• 1/4 cup chopped scallions (optional)
• 2 tablespoons softened butter or lard (for layering)

Instructions

1. Make the Dough:

• In a mixing bowl, combine the all-purpose flour and salt. Gradually pour in hot water while stirring with a spoon or chopsticks.
• Once the dough begins to come together, knead it on a lightly floured surface until smooth and elastic (about 8–10 minutes).
• Cover the dough with a damp cloth and let it rest for 30 minutes.

2. Prepare the Layers:

• Divide the dough into 4 equal portions and roll each portion into a smooth ball.
• Roll out one ball into a thin, round sheet using a rolling pin. Brush the surface with a thin layer of softened butter or lard and sprinkle with chopped scallions (if using).

3. Create the Layers:

• Roll the sheet of dough into a tight log, then roll the log into a spiral (like a cinnamon roll).
• Flatten the spiral gently with your palm, then use the rolling pin to roll it out into a thin pancake (about 6–8 inches in diameter). Repeat for the remaining dough portions.

4. Cook the Pancakes:

• Heat a non-stick skillet or frying pan over medium heat and add a small amount of oil.
• Place a pancake in the skillet and cook for 2–3 minutes on each side, or until golden brown and crispy. Flip occasionally to ensure even cooking.
• Repeat with the remaining pancakes, adding more oil as needed.

5. Serve:

• Stack the pancakes and lightly crush them with your hands (optional) to separate the layers, giving them the characteristic "hand-grasped" texture.
• Serve warm as a snack or side dish. These pancakes are great plain or paired with dipping sauces, fried eggs, or fillings like ham and cheese.

• Premade Pancake dough:

• make several dough in advance, flatten and separate using parchment papers, frozen in freezer. Take one and wait for a few minutes for it to defrost. Use when needed. 
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