How to make finger cakes, how to make hand cakes and processes

Hand grasp the cake base method (5 minutes to get breakfast every day).

Ingredients required: 400 grams of plain flour, 3 grams of edible salt, 240 grams of hot water, appropriate amount of cooking oil.

Step 1: Add some salt to ordinary flour to increase the gluten of the flour, mix the flour with hot water. After stirring into the dough, add some cooking oil to it, knead it into a smooth and soft dough, cover it with plastic wrap and make the dough for half an hour.

The temperature of hot water is above 60 degrees Celsius, and it is okay to touch it slightly hot, or you can use warm water and noodles or semi-hot noodles to make noodles, these differences are mainly in the taste, and the overall effect is not great.

If the dough is difficult to knead smooth, cover with plastic wrap and let it sit for 10 minutes. Take it out and knead it again, it's very simple and smooth.

This step is essential, and it should be cooked for at least 30 minutes.

Step 2: Brush some oil on the board to prevent sticking, take out the dough after it is ready, don't knead the dough here, the kneading dough is easy to gluten, so that the baked cake will not be so soft. The correct way to do this is to roll the dough directly into long strips, and then apply the dough.

Step 3: Press the dough flatten, roll it out into the thinnest crust with the help of a rolling pin, and apply a layer of puff pastry on the surface.

Puff pastry method: Heat the cooking oil and pour it on the flour to add salt and five-spice powder to taste, and it is more suitable to make a thin puff pastry for finger cakes.

Step 4: After folding, press a button to expel the air inside, then roll it up, hide the small tail underneath, and cover it with plastic wrap for 10 minutes.

It will be especially easy to roll out the crust after a while.

Be sure to brush some oil on the cutting board so that the crust can be rolled thin.

Step 5: After the sauce is ready, take out the first prepared dough, press it flat, and then roll it into a thin round cake.

Step 6: After the electric baking pan is preheated, brush the oil, brush more oil to make the cake more delicious, and then put in the cake embryo, cover the lid and heat it together, and when the electric baking pan is steaming, open the lid and turn it over, at this time the cake embryo is particularly soft and bulging with big bubbles, continue to burn until both sides are golden brown, squeeze the level with a rolling pin and a shovel to get out of the pot.

Cover the baked cake with a clean cloth and store it. It won't be hard when it's cold.

Before baking, be sure to preheat the electric baking pan over high heat before putting it into the pot.

5 minutes to solve the breakfast method.

Make finger cakes generally every time you will make more than twenty or thirty pieces of noodles, one must not be able to eat, roll out the dough into a finger cake embryo and then use plastic wrap or a plastic bag to preserve, a fresh-keeping bag and a cake embryo. Just stack them up and freeze them in the refrigerator for a month.

Make breakfast in the morning, take it out directly from the refrigerator and grab the cake embryo, no need to thaw, eat and burn, smear a layer of hot sauce after baking, roll lettuce, sauced beef, fried eggs, not to mention how beautiful this taste is, it will definitely be done in 5 minutes.

Steps and process of making finger cakes:

Ingredients: 500 grams of Zhongyu multi-purpose wheat core flour, 20 grams of lard paste (for noodles), 150 grams of scallion oil (for dough), appropriate amount of chopped green onions, 1 sausage, 1 egg, 2 slices of lettuce.

Excipients: 150 grams of boiling water, 150 grams of warm water, appropriate amount of salt, 1 tablespoon tomato paste, 1 tablespoon salad dressing.

Steps: Divide the gram of flour into 2 equal parts, one with boiling water and one with warm water. Stir into a flocculent shape and mix into a dough.

2. Take 10 grams of lard paste for each dough and knead it well until it is not sticky. Wrap in plastic wrap and let rise for about 40 minutes.

3. After proofing, knead the two doughs together and knead evenly.

4. Divide into 8 small doughs equally. Rounding.

5. Add some shallots in lard and stir-fry until fragrant, let cool for later use.

6. Smear the board with oil, take a small piece of dough and roll it out into long slices, the thinner the better. Brush with a layer of shallots, sprinkle with some chopped shallots and a pinch of salt. Fold it like a fan.

7. Wrap around the dough and stuff the mouth inside.

8. Spread a piece of oil paper on the top and bottom of the dough cake. Press flat and roll out into a cake base. If you have done everything, you can freeze it in the refrigerator.

9. When eating, heat the pan and take out the cake embryo without thawing. On low heat, when one side is 70% hot, beat an egg.

10. Fry one side and turn over. Golden brown on both sides, use a spatula to gently squeeze the sides of the cake inward to loosen the cake.

11. Fry the sausages in oil. You can also use bacon, according to your needs.

12. Squeeze the salad dressing and ketchup on the side with the egg. Arrange the sausages, wash and dry the lettuce.

13. Done.