What are the ingredients for finger cakes?

Ingredients: a: 100 grams of flour, 50 grams of boiling water.

b: 100 grams of flour, 2 grams of salt, 60 grams of warm water (50 degrees). Excipients: scallion oil, salt and pepper, sesame seeds.

Method: 1. Wash the boiling water in material A into the flour and knead it into a hot dough.

2. Mix the flour and salt of material B evenly, add warm water, and form a dough.

3. Mix A dough and B dough, add a little water in batches during the kneading process, roll the two doughs evenly into a soft dough with your fist, and let it ferment for 30 minutes.

4. Divide the dough into two equal parts, take one part, roll out the rectangular thin dough sheet, drizzle with scallion oil, spread evenly, and then sprinkle pepper, salt and sesame seeds evenly.

5. Start the dough sheet from one end, layer upon layer, plate the layer side up, plate from one end, gently stretch the side plate horizontally, and finally harvest into a circle. Use a rolling pin to gently roll out into a crust.

6. Heat the pan over low heat, pour in an appropriate amount of oil, after the oil is hot, put in the cake blank, cover the pot, after one side is seared, turn it over, and then burn it until both sides are golden brown.

7. Open the lid of the pot, use two spatulas to gently loosen the cake spatula, and grab it with your hands.

I've done it many times, it's simple, it's convenient, it's delicious. [yes] [yes].

Step 1: Put 500g of ordinary flour in a basin, add 150g of boiling water, stir while adding, and then add 150g of cold water, also stirring while adding. When it is evenly stirred, add 20g of butter, then knead the dough by hand, knead it for a while until the dough is more regular and does not stick to your hands, then put the dough aside and let it rest for half an hour.

In the second step, the "wake-up" dough is rolled into long strips, then divided into about eight equal parts, after which each dough is coated with a thin layer of oil to prevent sticking.

Step 3: Sprinkle a layer of flour on the cutting board to prevent sticking, and then roll out the small dough one by one into a dough, the dough must be thin, and it is best to be thin and transparent. Then sprinkle a little salt on the dough, and then smear a layer of butter, and finally the key comes, fold the dough like a fan when you were a child, remember not to roll it up, as shown in the second picture below.

Step 4: Roll the folded fan strips into a circle, shaped like the flower rolls we eat. Once folded, let the dough rest for another 20 minutes.

Step 5: After 20 minutes, use a rolling pin to roll out the "flower roll" so that the dough embryo of a finger cake is ready.

Step 6: When storing, separate the dough sheets with plastic wrap and take them one by one when you want to eat.

When I eat it, I like to eat it with eggs and bacon, plus a few slices of tomatoes, a little salad dressing, sweet and sour is super delicious, a piece of such a finger cake outside costs a dollar, I cost less than two yuan, and I can eat it every day, happy! [呲tooth] [呲tooth].

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Finger cake is a special snack in many places, because it can be paired with a variety of ingredients, so many friends can not refuse. What ingredients to put in the finger cake is delicious, this can be decided by your own taste, common ingredients will be eggs, cheese, bacon, cucumber and other ingredients, different ingredients matching, with a completely different taste and texture.

What seasoning to put in the finger cake.

Hand finger cakes have been popular all over the country so far, can be paired with eggs, pork barbecued pork, beef patties, grain sausages, rattan pepper chicken cutlets, bacon, square ham, chicken fillet, vegetables and other accessories, can also be paired with sauce sauce, cumin spicy sauce, tomato sauce, spicy sauce, sweet and spicy sauce, sweet salad dressing, black pepper sauce and other sauces, crispy and delicious, suitable for all ages.

A variety of vegetable combinations can be made according to personal taste, such as bacon, egg finger cakes, lettuce, etc., including lettuce finger cakes, fried egg hot dog finger cakes, chive finger cakes, sweet and spicy sauce finger cakes, sauce finger cakes, Beijing sauce finger cakes, salad lettuce finger cakes, pineapple finger cakes, cream finger cakes, bacon finger cakes, steak finger cakes, spiced finger cakes, pretzel finger cakes, vegetable salad finger cakes, spicy chicken thigh finger cakes, crispy chicken fillet finger cakes, shredded chicken finger cakes, **Pork chop finger cakes.

There are four flavors: plain, green onion, sesame, whole wheat and umeboshi.

1. The original finger cake is golden and crispy, soft and flexible, and the noodles are thousands, so that everyone has no time to wait, grab it and eat it.

2. Onion and sesame flavor finger cakes. The green onion is fragrant, the layer is as thin as paper, and the sesame seeds and chives are fried and fragrant, which is very delicious.

3. Whole wheat flavored finger cake, whole wheat, low fat and high fiber of five grains, containing high vitamins, fiber, minerals and a variety of nutrients. Whole wheat flavor finger cakes are made from high-quality whole wheat raw ingredients, grinded, sifted, taken, stored and used, and every link is carefully controlled.

4. Plum cabbage flavored finger cake.

Dried plum vegetables, called in the "Yuezhong Handbook", are fragrant, relieve heat and heat, clean the internal organs, eliminate accumulated food, cure cough, and appetize. It is used as an ingredient and can be fresh and flavorful. Plum cabbage flavor finger cake, selected Jiangnan high-quality plum vegetables as raw materials, drying, pickling, drying, steaming, sealing, meticulous process to ensure good quality.

A common practice for finger cakes.

Cheese ham finger cake.

Ingredients: 1 piece of finger cake.

Excipients: 1 slice of cheese, 1 slice of ham sausage, 1 slice of lettuce.

Step 1: Cut the ham in half.

2. Put the finger cake directly into the pan, no need to put oil.

3. Turn over the finger cake and fry the ham sausage.

4. Remove from the pot, put lettuce, ham and cheese on the finger cakes, layer by layer, put them and roll them up.

Hand Finger Cake Dough Recipe:

Flour: 500 grams.

JY powder: 33 grams.

Warm water: 260 g (40 degrees).

White sesame seeds: 6 grams.

Chopped green onion: 3 grams.

JY oil: 20 grams.

JY Powder Core Formula:

Salt: 80 grams.

MSG: 30 grams.

Sugar: 80 grams.

Twist crisp: 20 grams.

Custard powder: 50 grams.

Bread crumbs: 70 grams.

Chicken flavor: 2 grams.

Chicken broth powder: 30 grams.

Mix well!

JY Oil Formula:

Lard:Salad Oil:Butter = 3:6:1

1. Bacon: Bacon made from selected lean fresh pork is very suitable for the taste of Chinese, it is not greasy to eat, but the taste is very fragrant, and it is also suitable with other ingredients.

2, ham slices: many people like to add ham slices to the finger cake, ham slices are a more traditional food that Chinese love to eat, remember the taste of gnawing sausages when you were a child? That's the smell! The ham and crunchy finger cakes are a perfect match.

3. Meat floss: Meat floss will have a taste of western snacks when added to finger cakes, and the nutritional value of meat floss itself is very rich, and it is still a good snack for hunger, so it is even more loved by people. However, you may be a little thirsty after eating the meat floss, so you need to replenish the water.

4. Cheese slices: Cheese slices are also one of the most pleasing ingredients for finger cakes, cheese is sandwiched into the finger cakes after they are made, and the melted cheese adds a fragrant taste to the finger cakes, which is particularly delicious.

5. Chicken chop: The stuffed chicken chop of the finger cake is generally made of boneless chicken thigh, and the chicken chop with black pepper is even more delicious.

1. Ingredients: one egg, 80 grams of ham, two slices of lettuce, appropriate amount of tomato sauce, and one quick-frozen finger cake.

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

3. Wash the lettuce and slice the ham.

4. Heat a non-stick frying pan without oil (peanut oil, vegetable oil), put it directly on the finger cake, and cook it over low heat.

5. Sear until golden brown on both sides, put out and set aside.

6. Knock the eggs into the pot, use a shovel to break the yolk and spread it out. Because there is a lot of oil out of the finger cake, there is no need to put oil in the fried eggs.

7. Before the eggs solidify, cover the finger cake on the egg, press it with a spatula to make the egg and the cake stick together, and after the egg is cooked, turn it over, and heat it for a few seconds to get out of the pot.

8. Fry the ham in the bar, with the finger cake on the side of the egg facing up, and arrange the lettuce and ham slices.

9. Squeeze in the ketchup, or whatever sauce you like.

10. Roll it up and enjoy.

1. Materials needed to make finger cakes: 500 grams of flour, 150 grams of boiling water, and 150 grams of warm water.

2. Auxiliary ingredients: 20 grams of lard paste (for noodles), 150 grams of scallion oil (for wiping noodles), appropriate amount of green onions, appropriate amount of salt, 1 ham sausage, 1 egg, 1 Tongpeng Fu salad dressing and spoon, 1 spoon of tomato sauce, 2 slices of lettuce.

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

4. 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.

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

6. Divide into 8 small dough evenly and roll round.

7. Add some shallots in lard and stir-fry until fragrant, let cool for later use. (Directly dissolve with lard without shallots).

8. 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.

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

10. Spread a piece of oiled paper on the top 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.

11. 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.

12. 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.

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

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