The so-called grabbing cakes means eating them upside down with your paws, so when you put them on the plate, you should shoot them in such a loose state that they look more appetizing, crispy and soft. Although the pats are loose, they should be unbreakable when picked with chopsticks, and the threads are connected (I take them with my left hand and my right hand, so they are not good-looking). The pulp of the cake should be thin and have a transparent feeling ...
Method:
Material 1: medium gluten flour 241g, half a cup of boiled water and half a cup of salt
2: 6 tablespoons of lard or salad oil. Not bad)
Practice:
1. Knead the material 1 evenly into dough (first let the water out, stir it and then put the cold water in), cover it with cloth or plastic wrap and bake it for 21 minutes
2. Divide the baked dough (large portions for big cakes, small portions for those who like delicate)
3. Roll it into pieces. I don't know if I can understand this, then roll it from one side to the other to form a round cake, press it flat and roll it to a thickness of about 2cm
4. Put a little oil in the pan and heat it slightly to brown the two sides of the cake. If the cake is big and thick, use a small fire, otherwise the inside will not be cooked thoroughly
5. Pat it loose with two rolling pins after taking out the pan.
teach you how to make a hand-held cake
Material: 251g flour, 121cc boiling water (111℃), 51-61cc cold water, and proper amount of oil and salt (I only used half of it)
Method: put the flour into a container, add boiling water, stir while adding it, mix it evenly into snowflake shape, and then add cold water to knead it. Wrap it with plastic wrap and let it stand for 31 minutes
Roll the dough into square slices, brush with a thin layer of oil and sprinkle with salt, fold the dough into a long strip like a folding fan, roll up the long strip and circle it into a circle, let the dough stand for 11 minutes, then press a flat
low fire to heat the pan, put the cake into medium fire to fry (while constantly beating and squeezing the cake surface), and fry until it is golden.