What other delicious snacks can be made by grabbing the crust by hand? How?

Ingredients: finger cakes, bananas.

Method: Add sugar to the banana and crush it into a puree, wrap it in the grab cake and press it tightly, brush the pan with oil and fry it on both sides for five minutes.

It's very simple and tasty, and the breakfast is a must-have.

Method 2: Burst the apple crisp (need to use the oven).

Ingredients: finger cakes, apples, egg yolk liquid, black sesame seeds.

Method: Chop the apples, add sugar and starch, make ping jam, put them in the finger cakes, coat them with egg yolk liquid, sprinkle them with black sesame seeds, put them in the oven, and bake them at 180°C for 20 minutes.

The applesauce is rich and sweet, and the finger cakes are crispy.

Method 3: Leek box.

Ingredients: finger cakes, leek eggs.

Method: Scrambled eggs with leeks leftovers from last night.

Don't pour it, make the filling wrapped in finger cakes, fry on both sides in a pan, and it's very delicious in ten minutes.

Method 4: Original finger cake.

Ingredients: finger cakes, lettuce, ham sausage.

Ketchup. Everyone knows this, so I won't talk about it.

Breakfast in 10 minutes, delicious and healthy!

Method 5: Puff pastry sausage rolls.

Children can do it, it's very easy!

1.The sausages are chosen according to your preference, and if they are not easily cooked, it is best to fry them in advance.

2.Slightly defrost the crust by hand, then use a knife to cut into triangular portions.

Cheek. 3.Cut the sausage into small pieces, no longer than the wide side of the dough, and roll the sausage at the wide edge to the sharp corners.

4.Sprinkle a little black sesame seeds on the surface, place on baking paper and set aside.

5.Preheat the oven at 200 degrees and bake for 15-20 minutes until the surface is browned!

Method 6: Finger cake version of the croissant.

Kitchen novices can also be tall once!

1.Plain finger bread, slightly thawed and cut into multiple triangles.

2.Roll it up from the wide side to the sharp corner and set aside.

3.Beat the eggs, add a little milk and stir well.

4.Place the dough roll in the egg mixture, coat it, place it on baking paper and place it in a baking sheet.

5.Preheat the oven to 200 degrees and bake for 15-20 minutes. Oil out, expansion, surface micro-coke.

Finger cake pizza.

Finger cakes can be made into red bean crisp. First, take out a piece of finger cake, roll it and cut it into cubes; Then wrap the bean paste filling into the cut cake and knead it into a steamed bun shape; Brush the egg liquid on it, sprinkle it with sesame seeds, and put it in the oven to bake for a while, and it will become a red bean crisp.

You can make egg yolk crisp, wrap the salted egg yolk with bean paste, make a filling, stack the finger cakes together and roll them into thick round cakes, wrap the bean paste filling, brush the egg yolk liquid on the surface, sprinkle a little sesame seeds, bake in the oven for 10 minutes, then brush a layer of egg liquid, and bake for another 15 minutes. The seventh is to make crispy sauce cakes with the sauce of the sauce cakes, spread a layer of sauce on top of the finger cakes, sprinkle with chopped green onions, and fry them in a pan for 2 minutes. The eighth is to roll out two layers of bread together and cut them into dough shapes, put them in a pot and steam them, and then you can fry them with bean sprouts and vegetables.

It can also be made into pies, or purple rice cheese cakes, first steamed purple rice, then tightly wrapped in purple rice by grasping the crust by hand, and put it in a pan to fry for a while.

Because the finger crust has a crispy texture, it can be used in place of puff pastry. For example, you can use your hands to grab the crust to make egg yolk crisp. Prepare the filling of the egg yolk crisp, wrap the bean paste to cover the egg yolk, then you can wrap the bean paste with a layer of snow girl's skin, then wrap the finger crust on it, brush the egg yolk liquid on the top, and bake it in the microwave

You need to prepare mangoes, finger cakes, egg yolks, flour, black sesame seeds, and then peel the mangoes and cut them into small pieces. Spread a little flour on the finger cakes, turn them over and turn them face down, cut them into 4 slices and top with the mango cubes. After that, wrap the finger cake and press it gently with your hands.

Finally, brush with egg yolk liquid and black sesame seeds, put it in a baking tray for baking, it generally takes 20 minutes to bake the finger cake, you can observe the color of the finger cake, when the color is golden brown, you can take it out, so that the mango pie is ready.

1. A lot of dim sum can be made by finger crust, and delicious dim sum can be made according to the taste and characteristics of the hand crust Honshu, and the details are as follows:

After the finger cake is fried, the surface of the crust has a crispy crust, so you can make Napoleon puff pastry according to its crispy crust.

Napoleon pastry is a French closed dessert, which is made by stacking layers of puff pastry and cream, fruits and other things, so when making Napoleon pastry, you can use finger cakes instead of its puff pastry to make a hand crust version of Napoleon pastry.

Fruit pies can also be made with a finger crust, which is used instead of the puff pastry of the fruit pie, and then the jam is wrapped in a finger crust and baked, so that you can also make a crispy fruit pie.

The hand-grabbed crust can also be made into a crispy and delicious butterfly crisp, and the production method is also very simple, put several hand-grabbed crusts together, sprinkle a little sugar in them, and then cut and pull them into the shape of a butterfly, and bake them.

2. Finger crust can not only be made into a lot of snacks to eat, but also has a lot of creative ways to eat, and the more creative ways to eat are as follows:

The Rose Apple Roll is made with apples and finger crust, and the apple slices and finger cakes are stacked on top of each other and rolled up to make a rose-shaped roll.

It is then roasted so that it can be made into a rose-shaped fruit snack that is sweet and sour, very tasty, and very easy to make.

The production method of banana crisp is also very simple, directly wrap the banana with a hand cake, cut it into sections, and bake it for about 20 minutes, soft and sweet, and also with a little crispy taste, which is also very delicious.

3 come according to demand.

The finger cake filling is the same as other dough fillings, but the finger cake has shortening in it, which is not easy to bond, so when gluing, you need to be stronger, or you can borrow other utensils to wrap it.

When wrapping the finger cake, you can first put the finger cake crust softer, so that the finger cake can be more easily bonded, but you also need to be careful not to break the skin.

41. Don't put too much oil: When making food by grabbing the crust by hand, it is recommended not to put too much oil, which can easily lead to the taste of the food made by grabbing the crust by hand.

2. Pay attention to hygiene: For the quick-frozen finger cakes sold on the market, there is a layer of film, and when handling by hand, it is recommended to wear gloves or clean hands thoroughly, and then operate and process.

1. Prepare materials: 500 grams of plain flour, 150 grams of boiling water, 160 grams of cold water, 50 grams of corn oil, 20 grams of lard version, 3 grams of salt.

2. Mix the flour and salt first, slowly pour in boiling water, stir clockwise with chopsticks to form a dough while pouring, and then add lard and knead it into a smooth dough by hand.

3. After the dough is kneaded, cover it with plastic wrap and let it stand aside for 30 minutes.

After a few minutes, place the dough on a cutting board and knead it round.

5. Divide into 8 equal portions, and evenly spread a layer of corn oil on each dough to prevent sticking.

6. Smear your hands with corn oil and gently press the dough into a cake shape.

7. Use a rolling pin to roll out a rectangular transparent dough, the thinner the better.

8. With the help of a dough cutting knife, slowly fold one side of the dough to the other side like a fan stack.

9. Pull the two ends of the folded noodles with your hands and gently pull them, be sure to grasp the strength and don't break them.

10. Work with both hands to slowly circle one end of the noodles until they roll into a round cake, and press the closed end under the cake.

11. After rolling, coat both sides of the dough with a layer of corn oil, and let it rest for 15 minutes.

12. Use a rolling pin to gently roll out the rolled dough into a centimeter-thick round cake.

13. Each finished round cake is separated separately with baking paper.

14. Stack a layer of cake and a layer of baking paper in turn, so that the crust is ready.

15. Put the crust into the crisper and freeze it in the refrigerator, and take it out to use when you make it.

Tricks on the crust of the crust Place the small sausage on the surface of the finger cake, cut the bread strips of the sausage, roll the sausage into a roll with the cake strips, smear some water at the mouth, and press it hard.

Prepare your favorite vegetables and sausages, wash them and cut them into small pieces. Vegetables with moisture must be dried dry, otherwise the skin will break during the baking process. I found a bottle cap with a diameter of six centimeters and pressed four circles on the dough with the cap.

Two of the pieces are pressed with a straw to make several small round holes. (This way, the wrapped cake won't break through during the baking process.) You can also wrap it and make a few cuts on the surface with a knife.

Top the other two round flatbreads with just the right amount of vegetables and crispy sausage, and sprinkle some grated cheese, this step must be patient, as the dough is smaller in diameter, cover the remaining two dough slices. Pinch the four sides tightly and pinch out the pleats. It's okay not to pinch the pleats, but be sure to pinch the mouth tightly.

Ingredients: 500g flour, 270g boiling water. Excipients: appropriate amount of oil, appropriate amount of sauce, appropriate amount of lettuce, appropriate amount of bacon, appropriate amount of eggs.

How to make the finger cake:1. Blanch the dough with boiling water (add a little bit of boiling water), and after the dough is reconciled, let it cook for half an hour.

2. Divide the dough.

3. Take one portion and roll it out into a pancake.

4. Apply cooking oil.

5. Folding. <>

6. Stand up and roll tightly.

7. Put the closure at the bottom, press it flat, cover it with plastic wrap and let it sit for another half an hour.

8. Roll out into crepes.

9. Preheat the pan, over medium heat, top and bottom, and fry for a total of 3 minutes.

10. After two minutes, open the lid, turn it over, and take it out when it is over.

11. Wash the eggs, put a little oil in the pan, and start frying the eggs.

12. Wait for the bottom surface of the egg to be formed, cover the fried cake on top of the egg, and fry the bacon at the same time.

Homemade finger cake method:

Ingredients: 500 grams of flour, 150 grams of boiling water, 150 grams of warm water.

Excipients: 20 grams of lard paste (for noodles), 150 grams of scallion oil (for dough), appropriate amount of chopped green onion, appropriate amount of salt, 1 ham sausage, 1 egg, 1 spoon of salad dressing, 1 spoon of tomato sauce, 2 slices of lettuce.

Specific steps: Divide the gram of flour into 2 equal parts, one with boiling water and one with warm water. Stir into a flocculent shape and mix into a dough.

2. Take 10 grams of lard paste for each dough and knead it well until it is not sticky. Wrap in plastic wrap and let rise for about 40 minutes.

3. After proofing, knead the two doughs together and knead evenly.

4. Divide into 8 small doughs equally. Rounding.

5. Add some shallots in lard and stir-fry until fragrant, let cool for later use. (Directly dissolve with lard without shallots).

6. Smear the board with oil, take a small piece of dough and roll it out into long slices, the thinner the better. Brush with a layer of shallots, sprinkle with some chopped shallots and a pinch of salt. Fold it like a fan.

7. Wrap around the dough and stuff the mouth inside.

8. Spread a piece of oil paper on the top and bottom of the dough cake. Press flat and roll out into a cake base. If you have done everything, you can freeze it in the refrigerator.

9. When eating, heat the pan and take out the cake embryo without thawing. On low heat, when one side is 70% hot, beat an egg.

10. Fry one side and turn over. Golden brown on both sides, use a spatula to gently squeeze the sides of the cake inward to loosen the cake.

11. Fry the sausages in oil. You can also use bacon, according to your needs.

12. Squeeze the salad dressing and ketchup on the side with the egg. Arrange the sausages, wash and dry the lettuce.