After eating finger cakes for more than 30 years, I realized that the method is so simple, learn it in 5 minutes, and make a pot for 2 yuan

【Homemade finger cakes】

Ingredients: 500g plain flour, salt, cooking oil, 125ml of boiling water, 125ml of cold water.

Practices and Steps:

First, let's make a dough first.

1. Prepare a larger basin, then add 500 grams of plain flour (or all-purpose flour) to the basin, add 5 grams of salt (a small spoon), and finally mix well.

2. Then divide the flour in the basin into two halves, then blanch the dough with 125 ml of boiling water, and knead the dough with 125 ml of cold water. After the flour is stirred into a flocculent shape, the two flours are mixed together and the flour is kneaded by hand into a smooth, soft dough. After the dough is kneaded, put a layer of cooking oil on it, then cover it with a lid or plastic wrap, seal it and put it aside, let it rise for 1 hour, so that our dough is reconciled.

2. Let's start making the shape of the finger cake.

1. We first brush a layer of cooking oil on the panel, then take out the proofed dough, put it on the panel and continue to knead for 2~3 minutes, and then divide the dough into 8 small agents by hand.

Then take a dough, roll it into a circle, and then roll it into a large thin sheet, the thinner the better. Then brush the dough sheet with another layer of oil. (You can sprinkle some chopped green onions on top of the dough sheet according to your taste)

2. Finally, fold the dough sheet little by little. After folding the dough sheet into strips, grasp the two ends of it with your hands, stretch it a little, slowly roll it up from one end, and then roll it out with a rolling pin, and our finger cake shape is ready.

The raw embryos of the hand-grabbed cakes that come out of this way can be sealed with plastic wrap after being slightly rolled out, and then put them in the refrigerator to refrigerate, and then take a few raw embryos out when you want to eat, which is very convenient.

3. After the raw embryo is ready, you can start frying.

1. Take out the raw embryo of the finger cake you just made, and use a rolling pin to roll it out as thin as possible. Then pour a little cooking oil into the pan (or electric baking pan), and after the oil is hot, put the raw embryo of the finger cake into the pan and fry, note that the whole process must be turned on low heat.

2. Then brush the surface of the cake with a layer of oil, then cover the pan and fry for about a minute, then open the lid and turn over. After turning the dough, cover and continue to fry for 1 minute, until both sides of the pancake are browned. After frying, take it out, brush it with your favorite sauce, roll it up with vegetable leaves, or tear it directly to eat, it tastes very good.

Tips:

(1) When making finger cakes, the most important thing is to mix the dough well, the smoother, more delicate and soft the dough, the better the taste of the finger cakes will be.

(2) When rolling the dough sheet, if it is not easy to roll thin, the reason is that the gluten in the dough is still too strong, at this time, we will let it stand and relax for about 15 minutes, so that it can be easily rolled thin.