Wisps of tear cakes, this layering effect is better and the taste is more fragrant, and you don't have to worry about breakfast for a week

Home-cooked finger cakes, you can make more cakes at a time, separated by oil paper or plastic wrap in the middle, put in the refrigerator for freezing, eat and take, office workers can easily solve the problem of breakfast, make it at home, the biggest advantage is clean and hygienic and save money.

Homemade finger cakes

Dough: 300 grams of plain flour, 2-3 grams of salt, 180 grams of water, 10 grams of oil.

Puff pastry: 30 grams of fine cornmeal, 40 grams of cooking oil, 2-3 grams of salt.

Here's how:

Put the ingredients in the dough into a basin and knead it into a smooth dough.

Put it on the board, roll it into long strips, and divide it into equal parts, my pan is relatively large, with a diameter of 26 cm. Depending on the diameter of the pan you are using, it is 24 cm in diameter and can be divided into four portions.

Roll the dough into long strips, place it in a basin and brush the surface evenly with a layer of oil. Then close the lid and let it sit for 40-60 minutes.

Note: First, the surface should be brushed with oil, so that the surface of the wake-up surface is more malleable. Second, the time to wake up is at least 40 minutes, only when the dough is awakened, it is not easy to retract when rolling. It is easy to roll out and roll thinly without breaking the skin.

Take advantage of the time to make a puff pastry, add 2-3 grams of salt to 30 grams of fine corn flour, pour in 40 grams of hot oil, stir well, and the difference between this puff pastry made today and the usual ones is: one is the fine cornmeal used, and the other is poured with hot oil, and the cake is more layered and tastes more fragrant.

Take a sobered dough and press flat from left to right.

Roll out the large rectangular dough sheet, the thinner the rollout, the better, the thinner the dough sheet, the thinner the layers of the cake.

Use your favorite method to spread the puff pastry evenly on the dough sheet, and be sure to spread it evenly, which is the key to making the cake well-layered. Because the areas that are not smeared will be glued together during the folding and rolling process, which will affect the layering effect.

Pick up the bottom edge of the dough sheet, fold it up with a folding fan, and then pinch the two ends to gently stretch the dough, roll it from one end to the other, according to personal habits, from left to right or from right to left, and then stand up and press the tail flat below.

In the same way, make three in turn, place them in the order in which they are done, cover with plastic wrap and relax for 5 minutes.

In fact, the last one is done, and the first one is almost relaxed. Take out the first cake and roll it out from the middle to the sides, keeping the texture of the cake unchanged.

You can also double it when mixing the dough, separate the cake blanks with oil paper or plastic wrap, put them in the refrigerator and freeze them, and make them again the next morning.

Brush a thin layer of oil in the pan or electric baking pan, heat it over medium-low heat, put in the cake blank, change color and turn over the bottom of the shaped surface, and turn it over again until a small yellow flower appears on one side, at this time you can already clearly smell the aroma of the cake, burn until there are golden flowers on both sides, use two shovels or a shovel and a pair of chopsticks to cooperate with each other, push repeatedly from the edge to the middle, loosen the cake, and the level of the cake will come out.