Preparation and texture of finger cakes introduction .

Method:1Knead ingredient 1 into a dough (let go of the water first, stir it and put cold water), cover it with a cloth or plastic wrap and leave it for 20 minutes 2

Divide the dough into portions (large portions for flatbreads, small portions if you like delicate) 3Roll it into a large round sheet, coat it with oil, and then fold it into strips like pinching a skirt, layer upon layer, which is tiled on the panel, I don't know if this can be understood Then start rolling from one side, roll to the other side into a round cake, press it, and roll it into a thickness of about 2cm 4Put a little oil in a pan, slightly medium heat, burn the cake on both sides to golden brown, if the cake is large and thick, use a small fire, otherwise the inside will not be cooked through 5

After coming out of the pot, use two rolling pins to pat loose and serve Authentic Taiwanese finger cake preparation: 1Put the flour into a container, add boiling water, stir while adding, and mix evenly into a snowflake shape; 2.

Then add cold water and knead until it forms a ball, sprinkle flour on the cutting board, and continue to knead the dough until the surface is smooth; 3.Wrap it in plastic wrap and let it sit for 30 minutes; 4.Roll out the dough into large square slices, brush with a thin layer of oil and sprinkle with salt; 5.

Fold the dough into a long strip like a folding fan; 6.Roll up the strips, twist them into a circle, let the dough sit for 10 minutes, and then press flat; 7.Heat a frying pan over low heat, fry the cake over medium heat (while constantly beating and squeezing the dough); 8.

After one side is fried until golden brown, then fry the other side, while the other side of the first one is fried; 9.The second one is fried together, and it is ready to eat.

Assortment of finger cakes (19 photos).

This paragraph is another approach.

Ingredients: high gluten flour Accessories: butter, eggs Seasoning:

Salt, monosodium glutamate Cooking method: 1. Take 500 grams of flour, add an egg, 25 grams of butter, 250 grams of water, knead into a dough and let it rise for 15 minutes for later use; 2. Take out the dough and roll it into long strips, sprinkle a little thin noodles, roll them into rectangular slices, brush a layer of cooking oil and a layer of butter in turn, fold them in half and brush the oil twice respectively, fold them in half again, pull up the dough on both sides and roll it up into a plate from one end, then roll it out into a round cake with a thin and uniform thickness, and fry it in a frying pan until golden brown on both sides. Features:

The layers are distinct, golden and crispy.

Drawing of finger cake making (13 photos).

Buy ready-made pie crusts (wholesale price per piece, 100 pcs per box). It's very simple, no need to freeze, take it out of the refrigerator, put it directly into the heated pot, no need to put oil, because the base of the cake itself is very oily, after putting it in the pot, turn it over on both sides, then pick it up and put it aside, put your favorite things in the pot, such as bacon, after heating, put the bottom of the cake back into the pot, add the eggs, turn it over, take the eggs cooked, put the cooked bacon, cheese, sprinkle with pepper, and roll it up.

How to eat the pattern of the finger cake.

1. Stir the noodles into a snowflake shape with boiling water, and then add cold water.

2. Wake up for 20 minutes.

4. Wake up for 20 minutes.

5. The ratio of noodles and oil is 1:1 mixed, and the effect can be the same directly with oil 6. Prepare the accompaniment.

7. Divide the noodles well.

8. Roll out the dough into slices and add sausages and chopped green onions.

9. Add meat floss.

10. Add black pepper.

11. Add chopped green onions, stir the chopped green onions with salt in advance.

12. Roll and sprinkle with white sesame seeds.

13. Roll into slices.

14. Burn golden brown on both sides.

How do you make finger cakes delicious? First fry the finger cake, then fry the egg in the pan, cover the finger cake, roll a ham and lettuce to get out of the pan.

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

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

2.Wash the lettuce and slice the ham and set aside.

3.Heat a non-stick pan without oil, put it directly on the finger cake and cook it over low heat.

4.Sear until golden brown on both sides, set aside.

5.Knock the eggs into the pan, break the yolks with a spatula and spread them out.

Because there is a lot of oil out of the finger cake, there is no need to put oil in the fried eggs.

6.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.

7.With the eggs side up, arrange the lettuce and sliced ham.

8.Squeeze on the tomato sauce, or any sauce you like.

9.Roll it up and enjoy.

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.

The practice of finger cakes.

Ingredients: semi-finished finger cake base, eggs, ham, lettuce, ketchup (or sesame paste, chili sauce, sweet paste).

Method: 1. Fry the eggs and ham first and set aside.

2. The frozen finger cake embryo does not need to be thawed, just take it out and heat it in a pan.

3. When the cake is heated, slowly puff up on one side, turn over the other side with a spatula and fry it, then spread the tomato sauce evenly, and put the eggs and ham on top.

4. Finally, put the lettuce, roll it up from one side, and serve it out of the pot.

This delicious finger cake is very simple to make, only a simple three-step process, friends who like to eat finger cakes hurry up and make it!

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.

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.

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.

Add hot water and stir while pouring in hot water3

Stir well for gnocchi 4

Like folding the quilt, press the dough once and repeat n times until the dough is smooth 5Cover with plastic wrap and let stand for 30 minutes 6

Take the baking paper and sprinkle with a little hand powder 7

Take out the dough and continue to repeat the process of stacking dough-pressing-folding dough-pressing, repeating 5-6 times to divide the dough into 2 parts 8

Roll one part dough into long strips 9

Roll out into thin slices with a rolling pin 10

Prepare salad oil 11

Brush a thin layer of 12 on top of the dough sheet

Roll up the dough sheet from one end to get a dough 13

Repeat the other dough to get two brushed doughs. Cover with plastic wrap and let stand for 10 minutes 14

Take a piece of dough and press it into a dough 15

Slowly roll out into a round cake, as thin and even as possible 16

If you are afraid of stickiness, you can sprinkle some hand powder 17

Get two pieces of bread 18

Crispy sausages in the oven and bake at 180 degrees for 10 minutes 19 while waiting for the sausages to dip a piece of kitchen paper in oil 20

Spread evenly in the pan over high heat 21

Place a piece of crust in a pan and reduce the heat to medium.