How to make finger cakes

1. First of all, prepare 700 grams of high-gluten flour and 6 grams of edible salt (the effect of salt can improve the gluten of flour, which can make the dough more malleable, and it will be thinner later), 370 ml of warm water (warm water and noodles, the cake will taste softer when you eat it). After mixing into a flocculent dough, knead it into a smooth porcelain dough.

2. Then I kneaded the dough into long strips and divided it into evenly sized dough pieces, and I made about 16 finger cake embryos in total.

3. Then knead each dough into a round dough, then flatten, and smear the upper and lower sides and edges with cooking oil. I use corn oil here, because corn oil doesn't taste very good, and it's easy to accept to make finger cakes. You can also choose edible oil according to your preference.

4. After all is done, put them together, cover with plastic wrap to prevent air drying, and put aside to rest for at least 40 minutes, if you can rest for 1-2 hours, the effect of finger cakes is the best.

5. The next thing to do is to use the puff pastry to grasp the cake. Because I like the scent of green onions, I use chopped green onions, thirteen spices, flour, salt, and soybean oil, and mix them to a thin and flowing state like milk. As for how much seasoning is appropriate, this is according to personal taste, add more if you like, but put less salt, don't make salty, after all, when we eat finger cakes, we still need to spread sauce.

6. Roll out the awakened dough, it does not need to be too thin, the thickness is 2 mm, and then evenly spread the puff pastry. And like the usual folding fans, stacking them layer by layer, this is very important, because doing so is the key reason why there are many layers of finger cakes.

7. After folding, grab the two ends and stretch them on the board. Finally, roll it up from one end and tuck the tail underneath. Press a little more, and at this point, a large part of the finger cake is also completed.

8. When you get to this step, cover with plastic wrap and relax for about 10 minutes, so that it can be rolled out well. It is also a key step in the deliciousness of finger cakes.

9. Loose dough cake can be rolled into a flatbread with a thickness of about millimeters. At this point, our finger cake embryo is ready. Here you also need to use isolation paper isolation, I bought a finger cake isolation paper in a treasure, I can't buy it for the time being, you can also use plastic wrap, plastic bag, or oil paper instead.

Finally, put the finished finger cake in the freezer compartment of the refrigerator and freeze it, so that it can be stored for half a year.

10. Get up early, you don't need to thaw, just pick up the raw embryo of the cake and open it in an electric baking pan or pan. Then, according to personal preference, add eggs, sausages, and vegetables, and the finger cake is fragrant.

How do you make finger cakes delicious? First of all, take a piece of finger cake, brush a layer of egg liquid, spread a layer of red beans, then cover a layer of finger cake, cut into strips, twist into a twist shape, and put it in the oven.

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.

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.

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

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

Hand grasp the cake, make it once and eat it for half a month! It's so hassle-free.

Hand finger cakes are made and eaten for half a year.

The finger cakes made by yourself are more assured to eat.

The soul of the finger cake is practiced.

Hand grasp the cake reputation is to make a stall and eat half a line of lead at a time.

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My baby's favorite finger cake, brush some sauce rolls with a little empty vegetables, and know how to add delicious and delicious sparrows.

The hand-grasped limbs and cakes made by themselves are more famous, and the hunger is heartfelt.

It is auspicious and auspicious to bury the cake in the hand

Hand grasping cake finch reputation book imitation tutorial is a paragraph.

The finger cakes made by yourself are more assured to eat.

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

Ingredients: 300 grams of all-purpose flour, 210 grams of milk, appropriate amount of vegetable oil, a little milk powder, 2 tablespoons of sugar.

Production process: 1. Weigh the flour and milk first, put the milk in the milk pot and heat it until it is warm (it is not hot), put the flour, milk powder and sugar into the basin, add the milk and stir it into a flocculent shape with chopsticks, and then knead it into a smooth dough. When you knead it just after it is not smooth enough, it will be smooth after 10 minutes, and put it aside for half an hour.

3. Roll the dough into long strips, cut it into small sections, divide it into 7 small pieces, each about 70 grams, and arrange and knead it round.

4. Apply a little oil to the dough table, roll out the small agent into a thin flatbread, about 20 cm in diameter, and apply a layer of puff pastry on it.

5. Then fold it layer by layer like a folding fan.

6. The folded strip can be stretched a little longer, rolled up from one end, and pressed the end to the bottom.

7. After all are rolled, flatten and rolled into raw cake blanks.

8. Prepare a little oiled paper, a cake blank and a piece of oiled paper, so that it is placed at intervals, put it in the refrigerator and freeze, no need to thaw it every time you eat, and cook it directly into the pot.

9. Heat a frying pan and add a little vegetable oil, put in the cake blank and cook it slightly on both sides.

Hand grasp the cake, make it once and eat it for half a month! It's so hassle-free.

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Prepare 300 grams of flour. Put a little less salt, put a spoonful of melted lard, and add face lard to make the cake crispy and fragrant.

Half with boiling water and dough. The other half is poured with cool water. The resulting cake is soft and firm.

Relax for half an hour. Make it into long strips. Divide it into even pieces and make it into strips.

Roll out the dough sheet into a rectangular shape. Brush with a layer of cooking oil.

Then stretch it. Then roll it up. After rolling, let him relax for half an hour, and press the loose cake into a round cake by hand. That's it.

Brush the electric baking pan with a layer of oil, and put the good cake on it. Cover the lid and bake for two minutes, then give him some oil on top.

Turn it over, close the lid and sear for another two minutes. Our dough is golden and ready to come out of the pan and is particularly crispy.

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