family practice: 1 kg of high-gluten flour, 33 g of salt and pepper. 262g of warm water at about 3 degrees, 2g of mixed oil (14g of refined lard and 6g of salad oil), 5g of chives and 5g of white sesame seeds.
material 1: medium gluten flour 24g boiling water, half a cup of cold water and half a cup of salt.
2: 6 tablespoons lard or salad oil (lard is fine, salad oil is fine, sunflower seed oil is not bad)
Practice:
1. Knead material 1 evenly into dough (first let the water go, stir it and then put the cold water), and cover it with cloth or keep it fresh. Small portions if you like delicate)
3. Roll it into large round slices, oil it, and then fold it into strips like a skirt, one layer at a time, which is laid flat on the panel. 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 into a thickness of about 2cm
4. Put it in a pan. Otherwise, the inside will not be cooked thoroughly. 5. After taking out the pot, pat it loose with two rolling pins, and it will be served.
The method of authentic Taiwan Province hand-grabbed cake:
1. Put the flour into a container, add boiling water, stir while adding it, and mix it evenly into snowflake shape;
2. Then add cold water and knead until dough is formed. Sprinkle flour on the chopping board and continue kneading until the surface is smooth.
3. Wrap it with plastic wrap and let it stand for 3 minutes;
4. Roll the dough into large square slices, brush with a thin layer of oil and sprinkle with salt;
5. Fold the dough into a long strip like a folding fan;
6. Roll up the long strip, circle it into a circle, let the dough stand for 1 minutes and then flatten it;
7. Heat the pan with a low fire, and fry the cake with medium heat (while constantly beating and squeezing the cake surface);
8. fry one side until golden, then fry the other side, while frying the other side of the first one;
9. Put the second one in and fry it together. After frying, you can eat it.
Taiwan Province hand-grabbed cake
Ingredients: 25g of wheat flour
Seasoning: 3g of salt, 5g of vegetable oil, and appropriate amount of water
1. Put the flour into a container, add boiling water, stir while adding, and mix evenly into snowflake shape;
2. Then add cold water and knead until dough is formed. Sprinkle flour on the chopping board and continue kneading until the surface is smooth.
3. Wrap it with plastic wrap and let it stand for 3 minutes;
4. Roll the dough into large square slices, brush with a thin layer of oil and sprinkle with salt;
5. Fold the dough into a long strip like a folding fan;
6. Roll up the long strip, circle it into a circle, let the dough stand for 1 minutes and then flatten it;
7. Heat the pan with a low fire, and fry the cake with medium heat (while constantly beating and squeezing the cake surface);
8. fry one side until golden, then fry the other side, while frying the other side of the first one;
9. Put the second one in and fry it together. After frying, you can eat it.
salt and pepper hand-grabbed cake
ingredients:
A: 1g of flour and 5g of boiling water.
B: 1g of flour, 2g of salt and 6g of warm water (5 degrees).
auxiliary materials: onion oil, salt and pepper, sesame.
Practice:
1. Wash the boiling water in material A into flour and knead it into hot dough.
2. Mix the flour and salt of material B evenly, add warm water and make dough.
3. Mix the dough A and the dough B, add a little water in stages during the kneading process, roll the two doughs evenly into soft dough with fists, and bake for 3 minutes.
4. Divide the baked dough into two equal parts, take one part, roll it into a rectangular thin dough, sprinkle with scallion oil, spread it evenly, and then sprinkle with salt and pepper and sesame seeds evenly.
5. Start the dough sheet from one end, and after stacking it layer by layer, roll the dough sheet up from one end, and gently stretch the edge of the dough sheet horizontally, and finally get a round harvest. Gently roll thin into a cake blank with a rolling pin.
6. Heat the pan over low heat, pour in a proper amount of oil, when the oil is hot, put in the cake blank, cover the lid, bake it on one side, turn it over, and then bake it until both sides are golden.
7. Open the lid, gently loosen the cake with two spatulas, and then grab it.
Tip:
This cake combines the advantages of hot dough and warm dough. It is rich in taste, crispy but not tough, and has good moisture retention after cooling.
chopped green onion hand-grabbed cake
Ingredients: 4g of flour, 1g of chopped green onion, 3g of salt, 1g of allspice powder and 2g of sesame oil
Practice:
1. Pour warm water into flour, knead the flour into a smooth dough with your hands, cover it with a wet towel and wake up for 3 minutes
2. Sprinkle flour on the noodle table. Roll into a round cake crust, the thinner the better, probably a little thicker than the thick dumpling crust
5. Sprinkle a thin layer of pickled chopped green onion on the crust and spread it evenly
6. Cut out .5cm-wide thin strips on the cake with a knife, and remember never to cut off both ends
7. Roll into strips from one side
8. Roll the strips into balls from one end. Put about 1 tablespoon of oil and fry a cake until both sides are golden yellow.
11. Pick the fried cake loose from the middle with chopsticks
Private words: The trick to making this cake is to cut the cake into strips with a knife, and the edges of the dough must not be cut off.
golden crispy hand-grabbed cake
Ingredients: 25g of high-gluten flour
Accessories: 14ml of water
Seasoning: salt, half spoonful of lard, 15g of duck eggs, half butter, 2g of olive oil, 5ml
Beat the eggs
Put the flour, butter cubes and salt into a bowl, and pour half an egg liquid
. Gently mix it into snowflake shape with chopsticks
Then add cold water a little bit and continue to stir
Finally, make smooth dough by hand
Cover it with plastic wrap, and let it stand for about 15 minutes to wake up
Divide the awakened dough into three parts, each weighing about 14g, and knead the dough into a long strip of glossy surface powder
Roll it into a rectangular pancake skin with a rolling pin, with a thickness of about 1mm. Roll the dough as thin as possible
prepare olive oil, melted butter and brush
first dip the brush in olive oil and brush it all over the dough
then dip the brush in butter and brush it all over the dough
fold the dough in the middle
brush the dough with olive oil and butter respectively
then fold it in the middle
turn it over on the panel
. It can be found that the dough has formed a long strip like a fan.
Pull or stretch it to both sides with both hands until it is about 1.5 times the original length.
Roll up the dough from one end, pay attention to it tightly.
Roll it up to the other end, and press the dough at the other end under the bread roll.
Press the flat bread roll with your hands.
Roll the bread roll thin by about .4CM with a rolling pin. Let it stand for about 15 minutes, relax
put oil in the pan, heat it to 4%, fry it with medium and small fire
and then turn it over until both sides are golden
Tips:
1. The ratio of flour, eggs, butter, salt and water is 5g of flour, 1 egg, 25g of butter and 1 teaspoon of salt.
2. Half a catty of flour can make three cakes, only enough for two people. The amount of flour can be increased according to the number of people in the family.
3. Melting butter is easy to solidify in winter. When the bird finishes the first cake and prepares to brush the second cake, it finds the butter solidified, hehe! Just heat it up again and put it on the electric heater.
4. Olive oil can be replaced by other edible oils.
5. Pay attention to the time of rolling the dough in the second step. Roll the dough as thin as possible, which will make the cake more layered.