Who knows how the dough of finger bread is kneaded?

The so-called grabbing cake is eaten upside down with its paws, so it should be shot in such a loose state when it is plated, and it looks more appetizing, crispy, and soft. Although it is loose, it should not be broken with chopsticks, and the silk is connected (occasionally with the left hand holding the chopsticks and the right hand to shoot, so it is not very good-looking), and the cake should be relatively thin and transparent.

Method: Ingredient 1: 240g of all-purpose flour half a cup of boiling water, half a cup of cold water, appropriate amount of salt.

2) 6 tbsp lard or salad oil (lard is fragrant, salad oil is fine, if there is no lard, I use sunflower oil, which is also good).

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 pinching a skirt, layer upon layer, which is spread 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 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!

Teach you how to make finger cakes by hand.

Ingredients: 250g of flour, 120cc of boiling water (100 oh), 50-60cc of cold water, appropriate amount of oil and salt (I only used half of the amount).

Method: Put the flour into a container, add boiling water, stir while adding, mix evenly into a snowflake shape, then add cold water and knead until it becomes a ball, sprinkle flour on the board, continue to knead the dough until the surface is smooth, wrap it with plastic wrap and let it stand for 30 minutes.

Roll out the dough into large square slices, brush with a thin layer of oil and sprinkle with salt, fold the dough into a long strip like a folding fan, roll up the strips, circle into a circle, let the dough rest for 10 minutes and then press flat.

Heat a frying pan over low heat, fry the cake over medium heat (while constantly beating and squeezing the dough), fry one side until golden brown, and then fry the other side, while the other side of the first one is tightly fried, put the second one in and fry it, and you can eat it when it is fried.

There is no gluten in finger cakes, only jy powder!

Generally, you can buy it after joining!

As for how soft, just knead it slowly until it is tendoned!

Use low-gluten flour, stir low-gluten flour and water evenly, knead into a dough, the specific method is as follows:

The ingredients that need to be prepared in advance include: 400 grams of cake flour, 230 grams of water, appropriate amount of salt, 10 grams of five-spice powder, 10 grams of flour, and appropriate amount of oil.

1. In the first step, put low-gluten flour and water in the basin, knead the dough, and let it rise for 30 minutes.

2. Then put five-spice powder, flour, salt and boiling oil in a bowl and mix well.

3. Then roll out the dough with a rolling pin into pancakes.

4. Then coat the puff pastry with a well-stirred mixture.

5. Roll slowly from one end of the pancake.

6. The rolled strip is coiled vertically and pinched tightly at the end.

7. Roll out the rolling pin again and put it in the pot to burn.

8. Both sides are golden and blooming, and this is done.

The dough of the finger cake is made by mixing the flour into a flocculent shape, and the flour can be made of ordinary wheat flour.

Ingredients: Ingredients: 500g of flour, 10ml of cooking oil, 70g of water Ingredients: salt, essence of chicken.

Production steps: 1. Pour the flour into the basin and crush the small particles; Pour in the water and stir until flocculent.

2. Add 2g of cooking oil, mix into a dough, and let rise for 20 minutes.

3. Divide the dough into two halves and roll one of the doughs into a dough with a rolling pin; Grease the dough.

4. Stack the dough cake like a folding fan; Roll the dough from one side and stretch it as you roll.

5. Roll out the rolled dough into a dough; Put it in the rice cooker, press the cook button, press the dough while frying, and wait for the dough to turn yellowish.

High-gluten flour is generally used.

Here's how to make it:

1. Pour warm water into the flour, knead the flour into a smooth dough by hand, cover with a wet towel and let rise for 30 minutes.

2. Sprinkle the dough with flour and knead the dough for a few minutes.

3. Finely chop the green onion and marinate it with salt, five-spice powder and sesame oil.

4. Divide the dough into two parts and roll it out into a round pie crust, the thinner the better, about a little thicker than the thick dumpling crust 5. Sprinkle a thin layer of pickled green onions on the dough and sprinkle it evenly 6. Use a knife to cut out centimeter-wide thin strips on the cake, remember not to cut off both ends 7. Roll long strips from one side.

8. Roll the strip from one end into a ball, you need to roll it, and pull the strip thinner 9. After rolling, roll the dough thinly.

10. Turn on the stove on medium heat, put about 1 tablespoon of oil, fry a cake until it is golden brown on both sides11, use chopsticks to loosen the fried cake from the middle.

Generally, high-gluten flour is used, and the method of making finger cakes is: 1000 grams of flour, 10-15 grams of salt, 5-10 grams of soaked multi-source, 10 grams of five-spice powder, 50 grams of chopped green onions, 25 grams of lard or shortening, and 500 grams of boiling water. Craft:

500 grams of flour and soak multi-source dry mix evenly. Add salt to boiling water to dissolve, then pour in the remaining 500 grams of flour. Mix two kinds of flour into a dough, ferment for 20-50 minutes, knead into long strips after cooling, roll out into a long dough, brush the dough with lard and sprinkle with five-spice powder and chopped green onions, and then layer them together, twist a few circles, roll them into round cakes, cut a knife in the middle after cooking, and throw them loose.

Warm boiled water, add a little salt, and ordinary flour for steamed steamed buns at home can be.

How to make finger cakes and noodles.

Step 1: Mix the dough Take 500g of flour (about 8 finger cakes), 320-340g of warm water (add more water in winter, about 40 degrees, not hot) Melt the JY flour into the water, stir well, slowly add the water to the flour, stir the flour while adding water until it is snowflake-shaped, then sprinkle 30g of lard evenly on the flour, start kneading the dough until the surface of the dough is smooth and not sticking to your hands, wrap it in plastic paper, wrap it in a thick cloth or thin quilt and let it stand for 10 minutes. After 10 minutes, knead the dough for another 3-5 minutes, then wrap it in plastic paper and let it rise for 20 minutes.

Step 2: Dough Blank Hand Grip Cake Dough Making Hand Grip Cake Dough Making Dough Making Wake up dough (don't knead again, knead after waking up equals not waking up) evenly divide it into 8 parts (you can make 10 pieces, the size is your own decision), make each dough smooth, press it down slightly on the table, apply oil on the table (lard and salad oil 4:6), and then wrap it in plastic wrap and let it rise for another 10 minutes.

When making the dough, there is oil on the table, so don't get your hands on the oil).

Step 3: Roll out the dough After waking up, roll out the dough into thin slices on a smooth table, the thinner the better, try not to break the dough.

Step 4: Wrap the dough Fold the rolled dough into a fan-shape, slightly less than 1cm wide, circle and wrap it, and the last tail is stuffed into the middle, then packed in a small bag and frozen in the refrigerator for more than 24 hours.

Method: 1. Pour warm water into the flour, knead the flour into a smooth dough by hand, cover with a wet towel and let rise for 30 minutes.

Bell. 2. Sprinkle the dough with flour and knead the dough for a few minutes.

3. Finely chop the green onion and marinate it with salt, five-spice powder and sesame oil.

4. Divide the dough into two parts and roll it out into a round pie crust, the thinner the better, about a little thicker than the thick dumpling crust 5. Sprinkle a thin layer of pickled green onions on the dough and sprinkle it evenly.

6. Use a knife to cut out centimeter-wide strips on the cake, and remember not to cut off the two ends.

7. Roll into long strips starting from one side.

8. Roll the strip from one end into a ball, and roll it to make the strip thinner.

9. After rolling, roll out the dough thinly.

10 On the stove over medium heat, add about 1 tablespoon of oil, and fry one cake until golden brown on both sides.

11. Use chopsticks to loosen the fried cake from the middle.

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.

The finger cakes are crispy on the outside and tender on the inside, and I feel that most people like to eat them, and I see people queuing up to buy finger cakes at the subway entrance, and it is estimated that thousands of cakes will be sold a day.

The finger cake snack truck looks very hygienic Beijing Huachuang Food sells the hand cake snack truck for more than 1,000 yuan.

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.

1. Flour.

Bread flour or high-gluten flour gluten**% water absorption**%.

2. Lard.

Pure fragrant lard 20 kg barrel 180 yuan.

3. Salad oil.

Soy salad oil.

Fourth, green onions. Fresh chives.

5. Console.

Preferably tempered glass with a thickness of 10mm and a size of 100cm in length and 80cm in width

6. Rolling hammer.

Preferably stainless steel.

7. Dough mixer.

25kg-50kg beaten egg type.

The production process and specification of finger cakes.

Ingredients: 500 grams of flour.

Special powder **g (JY powder).

Warm water **g (40 degrees Celsius).

Sesame seeds**g.

Finely chopped green onions**g.

Mixed oil (JY oil) * g (lard salad oil**:

Dough making: 1. Mix the dough.

1. Handmade noodles.

Mix the flour with the special ingredients evenly, then add water, mix the oil, and until the surface is smooth without sticking.

2. Machine and surface.

Put the flour and special ingredients into the dough mixer, stir slowly for 3 minutes, add warm water and mixed oil and stir quickly for 20 minutes.

2. Wake up.

Place the noodles in a container and leave for 45 minutes (soft noodles are preferred). Don't knead the noodles after waking up, and then knead the noodles after waking up is equivalent to not waking up, directly take 125 grams and flatten them with your hands on the panel.

3. Roll out the bread.

Divide the dough into 100-125 grams of dough, knead until the surface is smooth, apply the oil mixture, and place it on the workbench to cover with plastic wrap. Mix the surface of the glass panel with oil (about 10 grams per cake), place the dough on the table, press it into a cake by hand, and use a rolling hammer to roll out the dough from the middle to the sides until transparent.

Fourth, make a group.

Coat the rolled cake with **g mixed oil, sprinkle chopped green onion and sesame seeds. Fold the two sides into three layers to the middle, grasp the two sides into long strips, take one end as the center, and evenly coil into a ball. Seal with a plastic bag.

Refrigeration. Refrigeration temperature -18 degrees Celsius freeze for 24 hours is better.

Thaw. It is advisable to thaw at room temperature 2 hours before grilling.

If it is too late to thaw, seal the dough and thaw it in warm water.

Press the cake. The thawed dough is pressed into a cake press.

Grilled bread. 1. The temperature of the grill is above ** degree, not more than ** degree, put the cake, start to pick the cake, turn it over once in half a minute, and use the cake spatula to flatten and enlarge, and the thickness is uniform.

2. Peel until golden brown and sprinkle the bread with a cake clip and a cake spatula.

3. Sprinkle the material out of the oven.

Note: 1. Defrost the dough that has not been used for more than 6 hours, if it becomes sour, it is forbidden to use it.

2. The mixed oil needs to be kept in a liquid state, and it needs to be heated and melted if it solidifies.

3. After the noodles are reconciled, they should be used within 2 hours (according to the temperature) to prevent the noodles from becoming sour.

Core Accessories (JY Powder Formula).

Table salt ** grams.

MSG ** grams.

White sugar ** grams.

Twist Crisp **g.

Custard powder ** grams.

Bread crumbs ** grams.

Compound phosphate ** grams.

Vanillin ** grams.

The above raw materials add up = small package **g bag.

If you make 10 pounds of noodles, you must remember! When proportioning, it is best to mix a small package and a small package, and the ratio is uneven, which affects the quality of the cake.

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.

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

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