The weather is cold, teach you to make a lazy version of the finger cake, crispy and fragrant, do 1 time to eat for 7 days, full and anti-hunger

Today, I will share a new way to eat flour, and I will never worry about what to eat for breakfast anymore, and a new way to eat nutritious and delicious flour, learn it!

Ingredients Required:

300 grams of plain flour, salt, 90 grams of boiling water, cooking oil, chopped green onions, ham sausage, eggs

Steps:

Step 1: Prepare 300 grams of plain flour in a large bowl, add 1.5 grams of salt to increase the gluten of the flour, then blanch half of the dough with 90 grams of boiling water, half of the dough with room temperature water, and then add 15 grams of cooking oil after flocculating, knead into a soft but non-sticky dough, and finally cover the lid and let the dough relax for half an hour.

Step 2: Cut some beautiful green onions and set aside; Cut the ham sausage into fine cubes and set aside.

Step 3: Take out the loose dough, do not knead, and knead it directly into strips.

Step 4: Rub a little oil on the board, then press the agent flat, and then gently pull it into a rectangle; Then use a rolling pin to roll out the dough and roll it out thinly, as thin as paper; Then apply an appropriate amount of cooking oil on the surface of the dough, and then fold it like a fan and stretch it naturally; Roll up at the end, tuck the tail away, and relax naturally.

Step 5: Beat two eggs in a bowl and stir well, add an appropriate amount of salt to taste, then add chopped green onions and ham sausage and mix well.

Step 6: When the embryo is relaxed, it will not rebound when gently pressed with your fingers, and it will not retract when it is rolled out; Then use a rolling pin to roll out the raw embryo into large pancakes.

Step 7: Turn on the electric baking pan on high heat to preheat and brush the oil, and then put the cake into the pan with the help of a rolling pin; Then scoop the egg mixture, chopped green onion and ham sausage on half of the skin and spread it; Then bring the other half of the crust over, like a big dumpling; Finally, press the edges tightly and sear until the shape is turned over; Continue to sear until both sides are slightly yellowed and the cake becomes golden and crispy.

Key points of production:

1. The eggs must be fully stirred, otherwise they will be easily poured out.

2. If you make too many dough cakes at a time, you can put them on blotting paper and separate them one by one, and then put them in the refrigerator to freeze, and when you want to eat them, you can take them out directly and put them in the pot.

This way of eating flour is a bit like the feeling of finger cakes, you can make a little more at a time, you can eat it when you want to eat it, you don't need to mix noodles, and it is also a very good choice to make a quick breakfast, come and try it.