The method of grasping the crust by hand is simple to make, and it is made into a finger cake or sauce cake, which is delicious and convenient for breakfast

The practice of grasping the crust by hand is actually very simple, and it is clean and clean at home and saves money. Cake embryos can be made more at a time, each cake embryo is covered with oil paper, put in the refrigerator to freeze, and when you want to eat, you can take it out and fry it in the oil pan!

It can be made into finger cakes with eggs, ham sausages, lettuce, etc., or it can be made with fried sauce, sprinkled with sesame and green onions, and made into sauce cakes.

In the morning, it is a good choice to pair it with some milk and soy milk. It is also more suitable for office workers and school children.

Let's share with you how to grasp the pie crust by hand:

Add a spoonful of salt to 1,500 grams of flour, stir well, divide it in half (cut it in half from the middle), blanch half with 150 ml of boiling water, half with 150 ml of cold water and dough, add 20 ml of cooking oil, and knead it into a slightly softer dough, so that the cake made with dough will not be hard when it cools.

Cover the kneaded dough with plastic wrap and let it rise for an hour.

2. Add 50ml of cooking oil to 30 grams of flour, stir well, and mix into a thin puff pastry.

3. You don't need to knead the dough after waking up, tidy it up a little, arrange it into a rectangular body, and then divide it evenly into pieces, I have divided 12 portions here.

4. Press each piece of dough by hand to arrange it into a rectangle, and then roll it into a slightly larger and thinner rectangle with a rolling pin.

5. Add an appropriate amount of puff pastry to the cake and spread evenly.

6. Fold it in half from both sides to the middle. Then beat and stretch a little longer.

7. Pat the exhaust from the middle to both sides. Then roll it up from one end, pull it and roll it as you go, and the end is tucked under the crust.

8. Cover with plastic wrap and relax for another 10 minutes. This makes it easier to roll out the bread.

9. A layer of blotting paper and a layer of cake, a layer of blotting paper and a layer of cake, and so on, between the hand gripping the crust is separated by oil blotting paper, all of which are put into a fresh-keeping bag, and then put in the refrigerator for freezing, and take it if you want to eat.

10. Today, I will use my own hand to grasp the crust to share with you the method of a sauce cake.

One spoonful of bean paste, two spoons of soybean paste, half a spoon of salt, an appropriate amount of 13 spices and five-spice powder, and half a bowl of starch water, stir well.

11. Pour the prepared sauce into the pan, stir-fry over low heat, and stir-fry until it becomes sticky.

12. Brush the pan with a layer of oil, put in the finished pie crust, and fry over low heat until golden brown on both sides.

13. Brush with the freshly fried sauce, sprinkle some sesame seeds and chopped green onions, cut into your favorite shape and serve.

If you want to eat sauce cakes or finger cakes, you can also do it at home, make more every time and store it in the refrigerator, when breakfast is very convenient, with some eggs, ham sausage, milk, delicious and nutritious!