How to make finger cakes at home is a simple way

Prepare all the ingredients: frozen finger cakes, eggs, ham and lettuce and it will look nutritious! Wash the lettuce and slice the ham and set aside.

Heat a non-stick pan without oil, put it directly on the finger cake and cook it over low heat. Sear until golden brown on both sides, set aside. Knock the eggs into the pan, break the yolks with a spatula and spread them out.

Before the eggs set, cover the finger cake on the eggs, press it with a spatula to make the eggs and cakes stick together, and when the eggs are cooked, turn them over and heat them for a few more seconds to get out of the pan. With the eggs side up, arrange the lettuce and sliced ham. Squeeze on the tomato sauce, or any sauce you like.

Roll it up and enjoy.

If you want to eat finger cakes, you don't need to go out to buy them, they can be made in a few minutes.

1. Ingredients: high-gluten flour, edible salt, warm water.

g Gluten flour poured into a basin, sprinkled with a spoonful of salt (to increase the toughness of the dough), pour in 370ml of warm water. Pour slowly, stirring with chopsticks while pouring, and when the flour is flocculent, knead the dough with your hands to form a smooth surface.

3. Roll the dough into long strips by hand, cut it into evenly sized dough with a knife, and cut 16 dough pieces according to the amount of flour.

4. Roll all the dough into a smooth dough, flatten it by hand, and apply cooking oil to the surface of the dough with a brush. After all are smeared with oil, put it on the board and cover it with plastic wrap to prevent water loss, and it is best to let it stand for 1 2 hours.

5. I like to eat finger cakes with the fragrance of green onions, so I use chopped green onions, thirteen spices, edible salt, soybean oil, and flour to make crispy and paste.

6. After the dough is awakened, roll out the dough with a rolling pin, smear the puff pastry on the cake, and then roll it up from the edge of the cake, roll it into long strips by hand, roll it up from one end, and press the tail underneath.

7. After all the dough has done this, cover them all with plastic wrap and let the dough relax for 10 minutes, so that it can be rolled out later, and the finger cakes made are also more delicious.

8. After the dough cake is relaxed, use a rolling pin to roll it into a 2 mm thick round cake, and the cake embryo of the hand cake is completed. Buy some oiled paper to separate the cake bases. After the operation is completed, just put the cake base in the freezer compartment of the refrigerator and freeze it, which can be stored for a long time.

9. Brush a little oil in the pan, take out the cake embryo from the freezer, do not thaw, put it directly into the pan, and slowly cook it over medium heat. If you use an electric baking pan, just press the pancake button directly. When branding, pay attention to turning over, and burn both sides until golden brown.

10. Beat an egg on the cake, add sausages, chicken fillets and other favorite foods, put some lettuce, roll up the finger cakes, and a delicious and nutritious breakfast is ready.

Finger cakes. Material.

1) 240g all-purpose flour

1/2 cup of boiling water. 1/2 cup of cold water.

Salt to taste. 2) 6 tbsp lard or salad oil (fragrant lard, salad oil is fine, sunflower oil is also good if there is no lard).

Method:1Knead ingredient 1 into a dough (let go of the water first, stir it and then put cold water), cover with a cloth or plastic wrap and let it sit for 20 minutes.

2.Divide the dough into portions (large portions for flatbreads, small portions for those who like delicateness).

3.Roll it out into a large round sheet, coat it with oil, and then fold it into strips like a kneading skirt, layer upon layer, which is spread on a panel, then roll from one side to the other to form a round cake, press it flat, and roll it to a thickness of about 2cm.

4.Put a little oil in a frying pan, slightly medium heat, and sear the cake on both sides until golden brown, if the cake is large and thick, use a small fire, otherwise the inside will not be cooked through.

5.Remove from the pan and pat loose with two rolling pins.

The finger cakes that do so will have a thin transparent layer and are served with a bowl of egg soup.

The skin is thin and strong, and it is evenly matched on both sides