The easiest way to grasp the cake by hand, master a few skills, all of them are crispy and slag, and the layers are clear

Today I will share with you a relatively simple method of finger cakes, you can make more at one time, put them in the refrigerator for freezing, you don't need to thaw them in the morning, you can fry them directly in the pot, and the finger cakes you make yourself are also crispy and crispy, and more clean and hygienic, friends who like it can try it!

Prepare raw materials: 500g of flour, 5g of salt, 20g of cooking oil, tomato paste, eggs, lettuce, ham sausage;

Method:

Add 5g of salt to the prepared 500g of flour, stir well, increase the gluten of the flour, divide the flour into 2 parts, one part with 140g of hot water to mix the noodles, stir into a dough flocculent, and the other half with 140g of warm water to mix the dough and stir into a dough flocculent, so that the pie crust made by the method of semi-hot noodles will be softer;

Then stir them well, pour in the prepared 20g of cooking oil, start to knead it into a smooth dough, at this time can not be lazy, the more thoroughly the dough is kneaded, the more delicious the cake will be made later, after kneading smooth, brush a layer of cooking oil on the surface of the dough, cover with a lid, and put it aside to rest for 40 minutes;

After waking up, the dough does not need to be kneaded, directly kneaded into long strips, divided into evenly sized dough, smeared a little cooking oil on the cutting board, and then rolled the dough into a thinner dough, the thinner the layer will be richer, and then brush a little less oil on the surface and fold it into a fan shape;

Then pull it up from one end and roll it up, and hide the other end under the bottom after rolling, so that the cake blank is ready, and then press it a little flat, put it next to it to relax, and then roll it out better, and now the rest of the dough is done;

After they are all done, according to the order of completion, roll out the cake blank and roll it into a round pancake, which can be put on the pot;

Brush the electric baking pan with oil, put in the finished cake blank, fry the bottom surface until golden brown, and then turn it over, so that it can be turned back and forth several times, fry until 2 sides are golden, and you can get out of the pan;

Brush with tomato sauce, add lettuce, eggs, ham sausage, roll it up and it's done, and you can also choose the side dishes according to your preferences;

If you do more at once, you can keep it in the refrigerator, and you can take it out and fry it directly in the morning, which is very convenient;

Summary of finger cake practice:

1. Use the technique of semi-hot noodles and noodles to make the pie crust softer;

2. The longer the dough rests, the better the extensibility of the dough and the easier it is to roll out;