How to make finger cakes, how to make finger cakes

Teach you how to make finger cakes 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, and fold the dough into a long strip like a folding fanRoll up the long strips, circle into a circle, let the dough stand for 10 minutes, then press flat and heat the pan over low heat, fry the cake over medium heat (while constantly beating and squeezing the cake surface), fry one side until golden brown and then fry the other side, take advantage of the other side of the first one to put the second one together to fry, and you can eat it after frying.

Ingredient 1: 240g all-purpose flour 1/2 cup of boiling water 1/2 cup of cold water Appropriate amount of salt 2: 6 tablespoons of lard or salad oil (lard fragrant, salad oil is also OK, sunflower oil is also good if there is no lard) Method:

1.Knead 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 2Divide the dough into portions (large portions for flatbreads, small portions if you like delicate) 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 a panel, and then roll it from one side to the other side into a round cake, press it flat, 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 5After removing from the pan, use two rolling pins to pat it loose and serve.

Ingredients: Plain flour grams.

Grams of salt. Vegetable oil grams.

Boiling water grams. Cool water grams.

The practice of homemade finger cakes.

And noodles, I use the half-boiling water and half-cool water method. Stir in the dough with a little oil. Then pour in the flour several times with freshly boiled boiling water, stirring while pouring, and when some dry flour is left, pour in the cool water several times, stirring while pouring until there is no dry powder.

When it is not hot and forms a dough, the surface of the dough is smooth, and it rests for half an hour or more. (If all boiling water is used, the gluten will be scalded, and it will not be easy to form the cake in the later stage).

Remember, don't knead the dough of the pancake repeatedly or not at all after you wake up. Divide into agents, apply oil to the palms of your hands, stroke each agent, let each agent coat with a thin layer of oil, and let it rise for 20 minutes. When you wake up, be sure to cover it with plastic wrap or cotton cloth.

The board is greased, and the stove in my house is stainless steel, which is easier to use. Take a piece of medicine and roll it into a large, round and thin cake, which can be thin into a transparent shape, depending on your technique.

Sprinkle a little salt evenly on the dough and apply a layer of oil, just stir-fry the oil. Fold the crust into a long, narrow strip like a folding fan, and don't roll it.

Roll from one end to the other and roll it into a ball. Cover with plastic wrap or cotton cloth and relax for 20 minutes, roll it into a round cake, not too thin, with a certain thickness, it is more fragrant to eat.

Separate each crust with plastic wrap in the middle, refrigerate overnight, and take it out the next morning to bake. It can also be frozen, just take it out and cook it directly.

Tips: Precautions for pancakes: (1) Put a little oil in the pot (2) The cake is easier to cook, and the pancake time should not be too long, otherwise the cake will be dry and hard (3) I don't know if it's right, I like to cover the pot when I pan the pan, I think it is easy to cook and soft.

The first focus of making cakes is to make noodles, boiling water soup noodles, cold water and noodles, so that it is both strong and not rotten, and the cake tastes particularly fragrant.

Lettuce, tenderloin, salad dressing, fried eggs, ham can be prepared. Rolled up with finger cakes, it tastes wonderful.

Prepare ingredients: 1 pound of flour.

Step 1: Put the prepared flour into a basin, and mix the noodles with boiling water and then cold water.

Step 2: In the process of mixing the dough, the time should be a little longer, knead until there are no small bubbles on the dough, so that the dough is strong, and the dough will be made for half an hour after reconciliation.

Step 3: After the dough is ready, roll it out into small cakes.

Step 4: Brush the pot with a little oil and put the rolled cakes directly.

Step 5: When the middle of the cake is slightly bulging, you can turn it over, and fry it on both sides until it is slightly browned.

Prepare some fried tenderloin, ham, salad dressing, lettuce, fried eggs, and roll them up to eat when the finger cakes come out of the pan.

How to make finger cakes? Fry the dough in a pan until golden brown, add lettuce omelette, ham sausage, tomato sauce, roll it up and serve.

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.

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