How to make finger cakes with an electric baking pan, do you need a lid to make finger cakes with an

The recipe for finger cakes is actually quite simple. I like to make finger cakes in winter, and every time I like to make a lot of them and freeze them in the refrigerator, and then get up in the morning and fry them, with my favorite tomato sauce and fried eggs, which are super delicious. Let's share my usual practice.

First, 200 grams of flour are kneaded into a smooth dough with 120 grams of water and four grams of salt, then covered with plastic wrap and relaxed for 30 minutes.

Let's make scallion oil, prepare a handful of chopped green onions, pour 50 grams of peanut oil into the pot, fry the chopped green onions, and then filter out the residue, and a bowl of scallion oil is ready.

Divide the proofed dough in half, touch the freshly made scallion oil on the cutting board, then use a rolling pin to roll out the dough as thin as possible, then apply scallion oil, fold the dough like a fan, then roll it up again, and then roll it flat with a rolling pin.

Brush the pan with a thin layer of oil, put the freshly made finger cakes in the pan and fry them over low heat, fry them until golden brown on both sides, and then eat.

I usually like to fry eggs and ham in pancakes, and then serve them with some shredded cucumbers and squeeze them with sweet and sour tomato sauce.

Tips: The time to make finger cakes must be enough to rest, otherwise the dough will retract and it will be difficult to roll thin. The finger cake should be rolled out with gluten to enrich the taste.

There are those that specialize in wholesale finger cakes.

It is generally found in wholesale frozen food places.

A box is about 20 yuan, about 15 20 sheets.

It's more convenient than making it right for you yourself.

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