How to make a good crust by hand, delicious and simple

Ingredients: 350 grams of plain flour.

180 grams of warm water.

3 grams of salt and 2 scoops of oil.

1 tablespoon of flour.

Homemade finger crust.

Prepare the flour, pour warm water, salt and start to mix the dough.

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The softness and hardness of the dough are adjusted accordingly according to everyone's taste.

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Knead the dough into such long strips.

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Divided into small pieces, my recipe is divided into 6 pieces.

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Knead into small circles and let them sit for about 20-30 minutes.

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1 spoonful of flour, 2 tablespoons of oil, make puff pastry.

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Take a small piece of dough and roll it into this shape.

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Apply puff pastry, not too thick.

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Fold it back and forth.

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Then slowly knead it and try to make it as long as possible, so that you can roll it a few more times, and it will taste crispier later.

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Roll it up like this.

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Okay, all six small doughs are rolled, and one of them is a bit bigger.

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Then knead each dough and knead it into an 8-inch pie shape.

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I separate them layer by layer with plastic wrap, put the last noodles in a plastic bag, freeze them, and take a slice when I want to eat them.

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Place in a saucepan and start heating.

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Fry the reverse side as well.

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It's almost ready to be baked.

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Purple sweet potato plum crisp:

1. Prepare the ingredients: purple sweet potato, honey and finger crust.

2. Prepare the purple sweet potato, peel and clean it, then cut it into thin slices and put it in a pot and steam it for 15 minutes.

3. Add a small spoon of honey to the steamed purple sweet potato, stir well, and then use a scraper to puree the purple sweet potato for later use. (Purple potatoes are relatively dry after steaming, and they are not easy to clump together, so you need to add a little honey, which can increase the sweetness of the purple potato filling, and secondly, it can make the purple potatoes easily clump into small round balls.) ）

4. Rub the pureed purple potatoes into a round ball by hand for later use.

5. Take out the finger cake from the refrigerator in advance to soften and set aside.

6. Roll up the finger cake from one end, and then divide it into three uniform small pieces for later use.

7. Knead the cut pieces into round balls and press them flat, then use a rolling pin to roll them into small round cakes, then wrap the prepared purple potato filling into the small round cakes, and finally wrap it like a bun for later use.

8. Press the wrapped dough into the shape of a small round cake by hand, and then cut it evenly with a knife, and then arrange it into the shape of a plum blossom for later use.

9. Spread a piece of blotting paper on the baking sheet, and then put the finished plum cake on the baking sheet.

10. Beat three egg yolks and one egg white into a bowl and stir well for later use.

11. Use a brush to evenly brush the prepared egg yolk liquid onto the plum cake, and then sprinkle a little black sesame seeds in the middle for later use.

12. The upper and lower heat of the oven is 230 degrees, preheat it in advance.

13. Bake the prepared plum cake in the oven for 15 minutes, and bake until it is colored and baked.

Half of the cold water and noodles.

Half of the hot water and noodles.

Stir evenly.

1. Prepare materials: 500 grams of plain flour, 150 grams of boiling water, 160 grams of cold water, 50 grams of corn oil, 20 grams of lard version, 3 grams of salt.

2. Mix the flour and salt first, slowly pour in boiling water, stir clockwise with chopsticks to form a dough while pouring, and then add lard and knead it into a smooth dough by hand.

3. After the dough is kneaded, cover it with plastic wrap and let it stand aside for 30 minutes.

After a few minutes, place the dough on a cutting board and knead it round.

5. Divide into 8 equal portions, and evenly spread a layer of corn oil on each dough to prevent sticking.

6. Smear your hands with corn oil and gently press the dough into a cake shape.

7. Use a rolling pin to roll out a rectangular transparent dough, the thinner the better.

8. With the help of a dough cutting knife, slowly fold one side of the dough to the other side like a fan stack.

9. Pull the two ends of the folded noodles with your hands and gently pull them, be sure to grasp the strength and don't break them.

10. Work with both hands to slowly circle one end of the noodles until they roll into a round cake, and press the closed end under the cake.

11. After rolling, coat both sides of the dough with a layer of corn oil, and let it rest for 15 minutes.

12. Use a rolling pin to gently roll out the rolled dough into a centimeter-thick round cake.

13. Each finished round cake is separated separately with baking paper.

14. Stack a layer of cake and a layer of baking paper in turn, so that the crust is ready.

15. Put the crust into the crisper and freeze it in the refrigerator, and take it out to use when you make it.

Ingredients: 500g flour, 270g boiling water. Excipients: appropriate amount of oil, appropriate amount of sauce, appropriate amount of lettuce, appropriate amount of bacon, appropriate amount of eggs.

How to make the finger cake:1. Blanch the dough with boiling water (add a little bit of boiling water), and after the dough is reconciled, let it cook for half an hour.

2. Divide the dough.

3. Take one portion and roll it out into a pancake.

4. Apply cooking oil.

5. Folding. <>

6. Stand up and roll tightly.

7. Put the closure at the bottom, press it flat, cover it with plastic wrap and let it sit for another half an hour.

8. Roll out into crepes.

9. Preheat the pan, over medium heat, top and bottom, and fry for a total of 3 minutes.

10. After two minutes, open the lid, turn it over, and take it out when it is over.

11. Wash the eggs, put a little oil in the pan, and start frying the eggs.

12. Wait for the bottom surface of the egg to be formed, cover the fried cake on top of the egg, and fry the bacon at the same time.

Homemade finger cake method:

Ingredients: 500 grams of flour, 150 grams of boiling water, 150 grams of warm water.

Excipients: 20 grams of lard paste (for noodles), 150 grams of scallion oil (for dough), appropriate amount of chopped green onion, appropriate amount of salt, 1 ham sausage, 1 egg, 1 spoon of salad dressing, 1 spoon of tomato sauce, 2 slices of lettuce.

Specific 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. (Directly dissolve with lard without shallots).

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.

Ingredients: 500 grams of flour, appropriate amount of warm water. Excipients: 1 tablespoon of salt, half a bowl of cooking oil, 2 lettuce, 3 hams, 3 eggs, appropriate amount of tomato paste.

Steps: 1. Add an appropriate amount of warm water to the flour and knead it into a smooth dough.

2. Divide the dough into several portions, take out one of them, roll it into long strips, and cut it into tennis ball-sized dough.

3. Take a portion of dough and roll it out as thin as possible.

4. Brush the dough with a layer of oil and sprinkle with a little salt.

5. Brush well with a brush.

6. Fold the dough from one end like a folding fan and roll it together.

7. Press it with the palm of your hand.

8. Roll out the cake into a cake smaller than a frying pan.

9. Pour an appropriate amount of cooking oil into a frying pan.

10. Put in the finger cake.

11. Boil over medium-low heat until golden brown on both sides.

12. Fry an egg and sausage with the remaining oil in the pan.

13. Wash the lettuce in advance.

14. Put it on the finger cake, put the fried egg and ham sausage, and squeeze the tomato sauce, and the delicious finger cake is ready.

Here's how to make the dough by hand:Tools Ingredients: 200 grams of plain flour, 120 grams of warm water, 2 grams of salt, 10 grams of corn oil, rolling pin, brush, oiled paper.

1. Add 70 warm water to the flour and stir to the extent that the price is in the middle of the map.

2. After 15 minutes of resting, knead it again, cover it again, and let it rest for an hour.

After an hour, the dough is drizzled with a little corn oil, about 10 grams.

4. Puff pastry is indispensable, whether the skin is delicious or not depends on whether there is it. This can be made almost an hour after resting. 2 tablespoons of flour, drizzled with hot oil, stirring and done.

5. Divide the dough into small pieces, each piece is about 30 grams, and you can become a piece of skin.

6. Roll the rolling pin and the stove sail flat, and roll it out as thin as possible.

7. Brush with puff pastry.

8. After brushing the puff pastry, fold it up.

9. Roll it up again. Allow to rest for 15 minutes.

10. Roll it out again, take the oil paper, and put it one by one.

11. You can put it in the refrigerator and freeze it.