Hand-grabbed cakes evolved from onion-grabbed cakes and originated in China. Freshly baked hand-grabbed cakes are thousands of layers, such as thin paper. When you grasp them with your hands, the noodles are thousands of times. The outer layer is golden and crisp, and the inner layer is soft and tender. The smell of scallion oil and gluten comes to the nose, so that every diners can't wait, grab it and eat it.

Hand-grabbed cakes have been popular all over the country up to now. They can be matched with eggs, pork barbecued pork, sausage with grain heart, chicken chops with rattan pepper, square ham, chicken fillet, vegetables and other auxiliary materials. They can also be matched with sauces such as Sauced Sauce, Cumin Spicy Sauce, Tomato Sauce, Spicy Sauce, Sweet Spicy Sauce, Sweet Salad Sauce, Black Pepper Sauce and ribs sauce. They are crispy and delicious, and suitable for all ages.

-manufacturing steps-

1. Prepare 5 grams of flour, add 5 grams of salt, then mix the flour with 3 grams of warm water, stirring while pouring, and add a small amount of water for many times, because the water absorption of flour is different, and it is easy to master the softness and hardness of the flour by adding it several times. Stir all the flour into a flocculent dough and knead it into a smooth dough. It is best to mix the dough according to this ratio for the first time, and the success rate will be higher. Then cover the back for 2 minutes.

2. You don't need to knead the dough after it is cooked. Rub it on the chopping board directly, divide it into evenly sized doses, and then knead each dose separately for later use.

3. Mix some pastry. Add a small amount of flour to the bowl, pour in the cooked oil twice as much as the flour, stir well, and make it into thin pastry for later use.

4. Start with the first dose, flatten it, roll it into a rectangular thin slice, brush it with a layer of pastry, fold it up like a folded fan, roll it up from one end, roll it while rolling it, and finally roll it out at the end with a rolling pin, put it at the bottom, and press it by hand to form a cake embryo.

5. After all is done, start from the first cake embryo and roll it into round pancakes. Because the first dose was made at the earliest, the ductility has been improved, and it is not easy to retract when rolling.

6. The electric baking pan is preheated in pancake mode. Put the cake in, turn it over in 3 seconds, and bake it for another 3 seconds. This cake is very thin, so it will cook quickly. If you want to eat crispy, you can bake it for a while.

The hand-made cakes made in this way are very soft, because we bake them quickly at high temperature, which locks the moisture in the cakes, and will not be hard when they are cold, and the layering is much more special. You can cook a little more at a time, stack the cakes and plastic wrap at intervals, and put them in the freezer. You don't need to thaw them in the morning, just pan-fry them, and it will take two minutes to finish. You can eat them directly like this, or you can put your favorite sausage on the sauce roll, and it will be solved in one breakfast. It is very convenient.