The way to make cakes by hand is as follows:

Ingredients: 4g of medium gluten flour, 24g of hot water (6 degrees) and 4g of salt.

auxiliary materials: 25g of medium gluten flour, 1g of salt and 3g of hot oil.

1. Prepare the ingredients used, and weigh them separately for later use. The temperature of hot water is 6 degrees.

2. put 4g of salt into hot water, stir with chopsticks and melt. Put the medium-gluten flour into the chef's basin and pour in the melted salt and hot water.

3. Install the chef's bucket, start the chef's machine to knead the dough, and knead it until it is smooth for about 8 minutes.

4. Take out the kneaded dough, roll it into a circle, apply a layer of vegetable oil on the surface of the dough to lock water, and cover it with plastic wrap to relax for 4 minutes.

5. When the dough is slack, make pastry, put flour and 1g of salt in a small bowl, heat 3g of vegetable oil, pour it on the flour, and stir well with a spoon to make pastry.

6. Take out the loosened dough, cut it from the middle with a slicing knife and divide it into two parts.

7. Take a piece of dough, roll it into a rectangular dough sheet with a rolling pin, spread the pastry evenly on the dough sheet to form a thin layer, fold the dough in half to the right, stack it together, cut the dough sheet into careless strips of noodles with a slicing knife, and pay attention to the edge of the dough sheet not to be cut into sections. The cut dough sheet is uncovered again, rolled up from top to bottom, and rolled into a tube.

8. Grasp both ends of the dough with both hands and stretch the dough. The dough is very elastic and can be stretched a little longer.

9. Roll up the stretched dough from one end, roll it into a round dough, cover it with plastic wrap and relax for 1 minutes.

1. Take out the loose dough and roll it into pancakes with a rolling pin. The size of the pancake is similar to that of the pancake baking tool you use.

11. Brush the electric baking pan with a little vegetable oil to preheat, then put the rolled cake blank into the electric baking pan and start heating on both sides.

12. Turn over twice in the middle, fry both sides until golden brown, and squeeze the pancake into the middle with a shovel, so that the cake with distinct threads is ready.

13. It's the most enjoyable to eat by tearing with your hands. It's crispy on the outside and soft on the inside. Even if it's cold, it won't be hard.