How to make finger cakes at home Can you make finger cakes at home

Ingredients: 250g of flour, 120cc of boiling water (100 oh), 50-60cc of cold water, appropriate amount of oil and salt (I only used half of the amount).

Method: Put the flour into a container, add boiling water, stir while adding, mix evenly into a snowflake shape, then add cold water and knead until it becomes a ball, sprinkle flour on the board, continue to knead the dough until the surface is smooth, wrap it with plastic wrap and let it stand for 30 minutes.

Roll out the dough into large square slices, brush with a thin layer of oil and sprinkle with salt, fold the dough into a long strip like a folding fan, roll up the strips, circle into a circle, let the dough rest for 10 minutes and then press flat.

Heat a frying pan over low heat, fry the cake over medium heat (while constantly beating and squeezing the dough), fry one side until golden brown, and then fry the other side, while the other side of the first one is tightly fried, put the second one in and fry it, and you can eat it when it is fried.

My baby's favorite finger cake is even more delicious with sauce rolls and side dishes.

The finger cakes that do so will have a thin transparent layer and are served with a bowl of egg soup.

Put fried dough cakes in a pan, put an egg, fry until both sides are golden brown and brush the dipping sauce, put your favorite side dishes and roll them up to eat.

How to make finger cakes? Prepare the flour, beat in an egg and stir well, fry in the pan until golden brown on both sides, then pour in the selected sauce and brush on.

How to make finger cakes? Put the cake in the pan without oil, fry it until golden brown, add lettuce, ham, sausage, tomatoes, some side dishes, eggs and cream sauce and you're done. ，

Hand finger cake family practice, make it once can be eaten for a long time.

You can make finger cakes at home, and it's very simple, so let's introduce a method of finger cakes:

Hand finger cake (fluffy and multi-layered).

Ingredients: 250 grams of plain flour, 150 ml of warm water, appropriate amount of cooking oil, appropriate amount of salt.

Step 1: Flour and dough with warm water, stir into dough and knead into a dough, at first the dough does not need to be kneaded very smooth, knead into a dough and cover it with plastic wrap to seal and relax for 10 minutes, so that the gluten can form by itself, and then open the plastic wrap and then knead the dough It is very easy to knead smooth, the smoother the kneading dough, the better.

Step 2: The kneaded dough is very soft, but does not stick to the board. Move the dough to a cutting board and roll it into long strips, add 3 to 4 pieces of dough, and then roll each dough into a long tube.

Prepare another plate, apply a thin layer of oil on the surface, put the long tube in it and roll it around the plate to make sure that each side is glued with oil, then cover with plastic wrap and seal and relax for half an hour.

Applying oil to the surface of the dough will make the dough softer and more malleable.

Step 3: After the dough is relaxed, apply a layer of oil to prevent sticking on the board, take out a piece of gluttonous dough, press it directly, and then roll it out into a thin pie crust with a rolling pin, apply a layer of puff pastry on the surface of the crust, brush it with a spatula, and then fold it up in the way of stacking fans, and finally roll it up, hide the small tail underneath, and prepare it for dismantling according to the flat. After making one crust, move on to the other crusts.

Puff pastry: Heat cooking oil and pour salt and allspice powder on top of flour to taste.

Step 4: After all the dough is done, take out the first dough agent, press the flat with a rolling pin to roll out a one-yuan coin thick pie crust, you must pay attention to the strength when rolling, push it away from the middle to the periphery, and change the front and back sides to roll, so that the level is uniform and beautiful. When rolling, it must not be too vigorous, and not too thin, so that it is not easy to get out of the layer and easy to hard.

Many friends have problems with pancakes, most of which are due to the simplest and most easily overlooked step of rolling the crust.

Step 5: I strongly recommend using a pan or frying pan for pancakes, the speed of baking is fast and very soft, and the speed of baking cakes with electric baking pans and the softness of the cakes are slightly worse. After the pan is preheated over low heat, then brush the oil, be sure to preheat the pot and brush the oil, so that the cake is heated evenly, put the cake embryo on the lid and start to burn, and so until the cake changes color, from the white crust to the yellow or dark crust at this time turn over, at the beginning of the turn is hard, and then turn over after turning over and continue to burn the bottom of the golden brown, then you will feel that the cake is very soft, continue to burn to another imitation of the smooth side of the golden, Then with the help of two shovels, squeeze the cake inward to layer it out, and it can be out of the pan, which is very soft and super beautiful.

Prepare all the ingredients: frozen finger cakes, eggs, ham and lettuce and it will look nutritious!

Wash the lettuce and slice the ham and set aside.

Heat a non-stick pan without oil, put it directly on the finger cake and cook it over low heat.

Sear until golden brown on both sides, set aside.

Knock the eggs into the pan, break the yolks with a spatula and spread them out.

Because there is a lot of oil out of the finger cake, there is no need to put oil in the fried eggs.

Before the eggs set, cover the finger cake on the eggs, press it with a spatula to make the eggs and cakes stick together, and when the eggs are cooked, turn them over and heat them for a few more seconds to get out of the pan.

With the eggs side up, arrange the lettuce and sliced ham.

Squeeze on the tomato sauce, or any sauce you like.

Roll it up and enjoy.

<> cooking skills. 1. The cake does not need to be thawed, and the pancake must be made over low heat, because the cake is very thin, and it is easy to paste when the fire is large;

2. Cover the cake before the egg solidifies, otherwise it won't stick.

Ingredients: 250 grams of plain flour.

160 grams of warm water at 50 degrees.

20 grams of flour.

Vegetable oil 50 salt chopped green onions.

White sesame five-spice powder.

Barbecue powder The practice of homemade finger cake base.

Put 250 flour and 160 warm water into a bread machine bucket, add a little salt, a few drops of vegetable oil, knead the dough for 30 minutes, and the surface will be smooth.

To make the puff pastry: heat 50 vegetable oil and pour 20 flour, stir well, if the dough is not enough to taste, you can add a little salt to the puff pastry. Let cool and set aside.

The kneaded dough rises for half an hour, smeared with less oil on the eucalyptus board, takes a small portion of the dough and makes it a thin rectangle, and smears a layer of puff pastry, at this time you can sprinkle your favorite seasonings, such as five-spice powder, barbecue powder, curry powder, chopped green onion, sesame seeds, etc., do not cut off on both sides, cut open with a knife in the middle interval, and then roll up from top to bottom, and then plate from left to right, and then thin and round.

You can also cut it without a knife, apply puff pastry and sprinkle seasonings and fold the dough with a folding fan.

Then coil up the round and thin.

The seasoning can be added to your taste, this is chives and sesame five-spice powder.

Barbecue-flavored with barbecue powder and sesame seeds.

It can be fried immediately, or separated by plastic wrap, layered on top of each other in the refrigerator to freeze into embryos, and can be eaten and taken at any time, such as the packaging of flying cakes.

If you want to eat finger cakes, you don't need to go out to buy them, they can be made in a few minutes.

Homemade finger cakes don't have to go out and buy them anymore.

The soul of the finger cake is practiced.

Finger cakes. Material.

1) 240g all-purpose flour

1/2 cup of boiling water. 1/2 cup of cold water.

Salt to taste. 2) 6 tbsp lard or salad oil (fragrant lard, salad oil is fine, sunflower oil is also good if there is no lard).

Method:1Knead ingredient 1 into a dough (let go of the water first, stir it and then put cold water), cover with a cloth or plastic wrap and let it sit for 20 minutes.

2.Divide the dough into portions (large portions for flatbreads, small portions for those who like delicateness).

3.Roll it out into a large round sheet, coat it with oil, and then fold it into strips like a kneading skirt, layer upon layer, which is spread on a panel, then roll from one side to the other to form a round cake, press it flat, and roll it to a thickness of about 2cm.

4.Put a little oil in a frying pan, slightly medium heat, and sear the cake on both sides until golden brown, if the cake is large and thick, use a small fire, otherwise the inside will not be cooked through.

5.Remove from the pan and pat loose with two rolling pins.

The skin is thin and strong, and it is evenly matched on both sides