Let me introduce to you how to make several kinds of cakes: 1. Scallion-flavored shrimp skin hot noodle cake - calcium supplement breakfast cake Ingredients: 250g whole wheat flour, 100g boiling water, 50g cold water, 40ml cooking oil, 50g green onions, 30g shrimp skin, appropriate amount of salt and pepper.

Method: 1. Put the whole wheat flour into a basin, stir it with boiling water first, then add cold water and stir, and finally add oil; 2. After kneading into dough, put it into a plastic bag and let it stand for 20 minutes; 3. Green onions and dried shrimps.

Chop it into pieces; 4. Divide the rested dough into four parts, roll one part into a long piece, and apply oil, salt and pepper; 5. Sprinkle with chopped green onion and shrimp skin; 6. Roll up from one end; 7. Close and flatten.

Roll it into a round cake; 8. After the frying pan is heated, apply a little oil, add the cake and fry until done.

2. Ingredients for sesame potato cake: one potato (250 grams in weight), 150 grams of glutinous rice flour, appropriate amounts of bean paste and white sesame seeds.

Method: 1. Peel and cut potatoes into slices, steam them in a microwave or steamer, take them out and mash them with a rolling pin; 2. Add 50 grams of glutinous rice flour to the mashed potatoes, knead them into a dough and then press it with your hands.

Flatten it and place it on a plate with a thin layer of oil on the bottom; 3. Place the potato flour cake in a steamer over water and steam until cooked (it takes about 15 minutes); 4. Take out the steamed potato flour cake and let it dry until

When the temperature is acceptable for your hands, add about 100 grams of glutinous rice flour and knead it into a dough; 5. Knead the dough into a long strip and divide it into small pieces weighing about 50 grams; 6. Flatten the small pieces and use both hands.

Knead it into a dough with thin edges and thick middle while rotating it; 7. Add an appropriate amount of bean paste filling, slowly close it with the tiger's mouth and seal it; then place the seam face down on the chopping board and flatten it into a small round cake with your hands.

; 8. Use a small brush to brush a little water on both sides of the small round cake, then place it on a chopping board sprinkled with sesame seeds and press gently to coat both sides with sesame seeds. In this way, the sesame potato cake embryo is ready.

9. Put a little oil in the pan, add the cake embryo, fry over low heat until browned on one side, then flip over, and finally fry until both sides are slightly brown and the middle is puffy and cooked, then take it out of the pan.

3. Sesame Brown Sugar Shortbread Ingredients 1: 250 grams of flour, 3 grams of yeast, and about 150 ml of warm water.

Ingredients 2: 2 tablespoons each of brown sugar, black sesame powder, flour, and appropriate amount of oil.

Method: 1. In Ingredients 1, put the yeast into warm water and dissolve it into a solution, then pour it into the flour. Use chopsticks to stir it into snow flakes, then knead it with your hands into a smooth dough, cover it with plastic wrap or a damp cloth.

Place it in a warm place to ferment for about 1 to 5 hours. When the dough has fermented to twice the volume before fermentation and is filled with honeycomb-shaped holes; 2. In Ingredients 2, combine black sesame powder, brown sugar and

Put 2 tablespoons of flour into a heat-resistant bowl, heat the oil (I use two tablespoons of the spoon in the small picture) and pour it in, mix well to form a sesame oil pastry, set aside; 3. Place the fermented dough on the sprinkler

Knead the air on a thinly powdered chopping board to fully squeeze out the air inside. Cover with a damp cloth and let it rest for 10 minutes. Knead again and knead it into strips. Cut it into small pieces weighing about 50 grams; 4. Roll out the small pieces.

Form into a rectangular dough about 0.3 cm thick; 5. Apply the previously made sesame puff pastry on the rolled dough, then fold both sides of the dough toward the middle as shown in the picture, repeat the folding once and then fold it toward the middle.

Fold it in the opposite direction so that a little sesame pastry is exposed; 6. Roll up the folded noodle disk (the exposed pastry part faces upward), and then use a rolling pin to roll it into a round cake about 0.5 cm thick.

Cover with a damp cloth and let it sit for 20 minutes for the second fermentation; 7. Put a little oil in the pan, add the fermented cake dough, lower the heat, cover the pan, fry the brown side and then turn it over.

Fry until both sides are golden brown and then remove.

You can go to Meishianxia.com/to learn. It has everything on it, and there are also pictures, which are very detailed.

I learned it all there.