How to make finger cakes delicious The most authentic way to make finger cakes

Material. 1.Flour: 500g, it is best to use high flour, no, it is okay to use dumpling flour, it is really not good only flour, but I am afraid that it cannot be so elongated, and finally affect the level.

2.Eggs: 1 pc.

3.Water: 250g, slightly less dosage of plain flour.

5.Butter: 25g, you can also use ordinary cooking oil Ha, mainly instant dough kneading until gluten expansion is completed.

6.Some edible oil.

Method. 1. Bread machine, after the oil method kneades the dough to the stage of expansion completion, and carries out basic fermentation twice as large, if there is no bread machine, you can also start (kneading) by yourself.

2. Roll it out into a rectangle, easy to operate, and brush a thin layer of cooking oil, I use corn oil.

3. Fold the long side to the center respectively, brush a thin layer of oil, continue to fold to the center, turn one by one, brush a thin layer of oil, and fold up.

4. Brush a thin layer of oil, stretch one end with one hand and roll it up with one hand, which is the key step to success.

5. The side with more layers is upward, press the last end to the bottom, and roll it out.

6. Hot oil in the electric baking pan, pay attention, first put the top layer into the oil, cover the lid, not too angry, open the reverse side, both sides are colored, out of the pot

1. Ingredients: 200 grams of flour, two green onions, an egg, an appropriate amount of salt and chicken essence, and an appropriate amount of salt and pepper.

2. Prepare a clean basin, add 200 grams of ordinary flour, beat an egg, mix the dough with warm water, and live into a soft dough. Adding an egg can increase the flexibility of the noodles, and the finger cakes made are even more delicious. Cover with plastic wrap and let rise for an hour.

3. Prepare two shallots, wash them and chop them, put them in a small bowl, add a spoonful of salt, a spoonful of chicken essence, half a spoon of salt and pepper, 50 ml of cooking oil, stir well, and marinate to taste. Set aside.

4. After the dough wakes up for an hour, take out a piece, knead it for five minutes, and roll it into a thin dough sheet with a rolling pin, the thinner the better. Brush the dough sheet with a layer of cooking oil, add some pickled green onions, and spread the green onions as evenly as possible on the dough sheets.

5. Roll the dough sheet from side to side and roll it into a strip. Then roll from the end of the strip inward, while rolling, the back strip is pulled thinner, so that the number of rolls is more, and the finger cake made is more layered and more delicious.

6. After rolling, set aside and let it stand for another 20 minutes. Roll the rest of the dough into a roll, cover it with plastic wrap and let it rise for 20 minutes, and then roll out the dough with a rolling pin into a cake the size of an electric baking pan.

7. Coat the electric baking pan with a layer of oil, preheat it for one minute, then put the dough sheet in it and turn the dough once a minute. Turn off the power after the third time, simmer for two minutes, and the finger cake is ready, delicious and simple.

I know how to do it, and it's very easy to do, and there are many people who do it.

You know, after mixing the cake flour and water well, make a batter, put it in the frying pan and fry it on both sides, and then you can get out of the pan after it is golden brown.