After the finger crust that has been frozen for a long time is thawed, what kind of food can be made

A creative new method of hand-grasping pie crust, beautiful shape, rich nutrition, beautiful and delicious!

The finger crust is a semi-finished product, and I used to like to use the finger crust to make finger cakes quickly in the morning, and it is a very good breakfast with milk. In fact, there are many other ways to eat finger cakes in addition to making finger cakes, and I will share with you two creative ways to eat finger cakes, which are really delicious and delicious, if you don't believe it, you can also try it at home.

Crispy rollsMaterials:

2 pieces of finger crust, 1 carrot, 1 ham sausage, salt to taste.

The production process

First, take the finger cake out of the refrigerator, tear off the oil paper on it and thaw it naturally;

remove the packaging of the sausage and roll it on top of the finger cake, remove the skin of the carrot and roll it up on the finger cake;

After rolling, the sausage finger cake is cut into two centimeter long sections, and the carrots are raw, cut into one centimeter long sections, so that the two different ingredients can ripen in the oven at the same time;

Place in a baking dish lined with tin foil or oiled paper and brush the egg yolk evenly on top. (At this time, the oven is turned on and preheated at 200 degrees for two minutes, and the subsequent process is done just into the oven);

Each one is evenly sprinkled with black sesame seeds for decoration, which is good-looking, delicious and nutritious;

Preheat the oven, put it in a baking tray and bake at 200 degrees for 18 minutes.

Hand grasp the box of leeks and pancakesIngredients

2 pieces of finger cakes, 200 grams of leeks, 2 eggs, appropriate amount of dried shrimp.

Appropriate amount of oyster sauce, appropriate amount of oil, appropriate amount of salt, appropriate amount of chicken essence.

Steps:

Heat the pan with cold oil, scramble the eggs, and try to break them as much as possible;

Wash the leeks and finely chop them, put the eggs, and the seasoning (2 tablespoons of salt + 2 tablespoons of dried shrimp + 1 tablespoon of chicken essence + 2 tablespoons of oil consumption + 1 tablespoon of pepper + 2 tablespoons of cooking oil), stir well;

Half spread the prepared filling on the naturally thawed finger crust, cover it, and lace it on the side to prevent the filling from being exposed;

Put a little more oil in the pot, put the wrapped leek box and fry it after the oil is hot, the whole process is medium-low heat, a little hot, let the inside fully and slowly cook, and then put it out, if the fire is too big, the skin is paste, and the inside is relatively raw.

The above 2 creative methods of finger crust are very simple, because hand crust is naturally a good puff pastry, which can make a lot of delicious delicacies, and you are welcome to leave a message to supplement other practices.

After the finger crust is thawed, it can be made into the following delicacies: 1. Chicken rolls, fry the finger crust, add grilled chicken, cucumbers, favorite vegetables, squeeze tomato sauce, and roll it up. 2. Sprinkle the crust with chopped green onions and fry the green onion cakes.

3. Sprinkle your favorite meat, vegetables, melons and fruits on top of the crust, put it in the oven, and bake it into a Chinese-style pizza.

There are so many delicacies that can be made by finger crust, here are two of the more common desserts, egg tarts and fruit pies. Divide the thawed finger crust into circles according to the size of the tart mold, and it is best to use it as an egg tart crust. You can also put fried fruit cubes on top of one crust, cut another crust into strips, cover it in a grid shape, brush with egg yolk liquid, and bake it into a fruit pie.

Clause. 1. Pancake fruit. First, fry the finger cake, put the egg and fritters, put a slice of lettuce, sprinkle with the sauce, and roll it up to make the pancake fruit. Clause.

2. Pizza. Put tomatoes, green peppers, onions, sliced ham, sprinkle cheese and bake in the oven for 20 minutes, and the delicious pizza is ready. Clause.

3. Red bean rolls. Put the red bean paste on the finger crust, roll it up, and bake it in the oven for 20 minutes, and the delicious red bean roll is ready.

Finger cakes generally do not need to be thawed, because shortening is added to the process of making finger cakes, shortening is not formed if not frozen, and finger cakes will stick together if thawed, and the finger cakes will not form a layer, so the frozen finger cakes can be fried directly in the pan without thawing.

Method. 1. First scratch a few cuts on the ham sausage and chicken fillet, so that they can be fried in a pan, and the frying will be more thorough.

2. Remove the plastic wrap on both sides of the finger cake (don't throw it away, there is still a use in the back), put the finger cake into the pot, at this time also low heat, and slowly fry until you can turn it over with a spatula, and turn it over.

3. Then beat an egg on the finger cake, just like the way you make the finger cake in the store outside.

4. This is what it looks like after frying.

5. Then take it out and put the materials you just made on top.

6. Wrap all the finger cakes with the paper of the finger cakes.

7. After wrapping, you can eat.

Many people love to eat finger cakes.

In fact, you can do it yourself. As long as you go to the supermarket to buy the dough of the finger cake, is the dough of the finger cake frozen or refrigerated in the refrigerator? Let's see with me why finger cakes should be frozen!

It should be frozen because there is oil in it, and the cake will become soft when refrigerated, and if it is pressed, it will not be layered and frozen for preservation, and do not brush the oil when cooking.

Finger cakes are made with some shortening.

Shortening is not formed if it is not frozen, and it cannot be fried, or the finger cakes that are fried and baked do not form layers.

If you freeze it, keep it for a long time, it is best not to be too long, not more than 1 month, and the finger cakes have a shelf life.

Yes, it says the storage temperature. If it is very frozen and not easy to take out, you can easily take out one by inserting chopsticks into the gap and prying it slightly.

Ingredients: 400g flour, 100g chopped green onion

Excipients: 10g sesame oil, 3g salt, five-spice powder.

10g steps:

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

3.Sprinkle the dough with flour, knead the dough for a few minutes, divide the dough into two parts, roll it out into a round crust, the thinner the better, about a little thicker than the thick dumpling crust, sprinkle a thin layer of pickled green onions on the dough, and sprinkle it evenly.

4.Use a knife to cut thin strips of centimeters wide on the cake.

5.Remember never to cut off the ends.

6.Cut the dough.

7.Roll into long strips starting from one side.

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

9.Roll well. 10.Roll out the dough thinly.

11.Turn the stove on medium heat, add about 1 tablespoon of oil, and fry a portion of cake until golden brown on both sides.

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

The preparation of instant finger cakes is as follows:

Prepare ingredients: 1 finger cake, 1 egg, half a cucumber, 1 ham, tomato sauce Steps: 1. Prepare all the ingredients, wash the cucumber and cut it into strips, and cut the ham into strips.

2. After the pan is heated, put in the cake base, fry slowly over medium heat, and then turn over and fry when the bottom is browned.

3. After turning over and frying for a while, you need to use a shovel to shovel the cake base a few times, so that the fried finger cake will be crispy and crispy. Both sides are fried, take them out and set them aside.

4. Continue to beat the eggs into the pan over medium-low heat, and when the bottom is solidified, use a shovel to break up the egg yolk, cover the cake with your hand, and compact.

5. Turn over with the egg side facing up and turn off the heat.

6. Spread the ham sausage and cucumber, squeeze a few circles of tomato sauce, and roll up the cake with a spatula and chopsticks.

7. If you like crispy, fry it for a while.

8. Finished products.

Method steps.

Place the frozen finger cakes.

Take out and set aside (taking it out in advance is equivalent to thawing), just heat the pot slightly, the temperature is too high and the cake is easy to paste.

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When the finger cake is put into the pan and fried over medium heat, see that the cake is oily and fry for 10 seconds, and then fry it back and forth 2-3 times, as shown below.

Note: Before putting the finger cake in the pan, you need to remove the film from the top and bottom of the finger cake.

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Use chopsticks or a spatula to gently tap from the outside to the inside to help the cake fluff.

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Fry until yellowish, you can add eggs or sausages, rattan peppers.

Chicken cutlets, bacon, vegetables and other accessories.

It is best to stir the eggs with chopsticks or a spatula to make the egg whites and yolks even.

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Fry for about 15 seconds on the reverse side. To prevent the paste from falling, you can turn it back and forth 2-3 times.

Fry until golden brown on both sides.

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Fry the eggs and patties separately for a better fluffing effect. You can match it with sauce popping, cumin spicy sauce, tomato sauce, spicy sauce, sweet and spicy sauce, and sweet salad dressing.

and other sauces. <>

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No, you don't. Quick-frozen finger cakes do not need to be taken out to thaw, because the quick-frozen finger cakes do not add too much water when they are made, mainly because of the shortening added, and the shortening cannot be frozen into shape, so it will not freeze crystallization when put into the refrigerator, and there is no need to thaw when it is taken out.

If you feel that the dough of the quick-frozen finger cake is harder, you can also take out the finger cake first, and place it at room temperature for a few minutes, and the placement time of a few minutes is equivalent to thawing, which is also more convenient for the frying of the finger cake.

There is no need to defrost, just serve the pancakes in the pan.

Frozen finger cakes do not need to be thawed, they can be baked directly on the pot.

The crust of the finger cake can be put in the quick-frozen, and when you need to use it, you can take it out without freezing, and cook it directly, the common practices are as follows:

Ingredients: 1 piece of finger cake, appropriate amount of meat floss, appropriate amount of Sachun dong sauce, 1 egg, 1 slice of lettuce.

First, take out the required crust and materials first, as shown in the figure below

2. Put the frozen finger cake directly into the pan and fry it over medium and low heat without oil;

3. After the cake is set, turn it over and fry the other side, and fry an egg on one side.

4. Scoop out the fried cakes, put the lettuce, fried eggs, and spread some salad dressing.

5. Sprinkle an appropriate amount of meat floss; This is shown in the figure below.

6. Roll it up in half; This is shown in the figure below.

Dear, hello, I am glad to answer for you how long does it take for the finger cake to be thawed and softAnswer: Dear, it takes 3 hours for the finger cake to be thawed and soft Step 1: We will take out the frozen finger cake from the refrigerator for later use, if it is taken out in advance, it is equivalent to thawing, and then preheat the pan and no need to add oil.

Pay attention to the temperature of the pan should not be too high, otherwise the finger cake will be easy to paste. Step 2: Before frying the finger cakes, you need to remove the film on the left and right sides of the finger cakes.

After putting the finger cake into the pan, we turn on the medium heat pancake and wait until the cake is slightly oily and then fry for about 10 seconds, and the reverse side is also fried in this step. Step 3: Wait until the finger cake is fried and yellowish, then you can add eggs or toppings such as hot dogs, chicken cutlets, bacon, vegetables, etc.

Step 4: After that, we will fry for about 15 seconds and fry the reverse side as well. In order to prevent the pie from falling off, we can turn the dough back and forth two or three times during the frying process.

Finally, fry until the finger cake is golden brown on both sides.