Hand-grabbed cake special powder 1 kg, JY seasoning powder 24g. 262g of warm water at about 30 degrees, 20g of mixed oil (14g of refined lard, 6g of salad oil), 5g of shallots and 5g of white sesame seeds.

Material 1: medium gluten flour 240g boiled water, half cup cold water and half cup salt.

2: 6 tablespoons of lard or salad oil (lard is fragrant, salad oil is ok, sunflower oil is not bad without lard)

[Edit this paragraph] Practice:

1. Knead the material 1 evenly into dough (let the water out first, stir it and then put the cold water in), and cover it with cloth or plastic wrap for 20 minutes.

2. Divide the baked dough (large pie, small pie if you like delicate)

3. Roll it into a big round thin sheet, oil it, then fold it into strips like a skirt, one layer at a time, and lay it 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 to a thickness of about 2cm.

4. Put a little oil in the pan, heat it slightly, and brown both sides of the cake. If the cake is big and thick, use a small fire, otherwise the inside will not be cooked thoroughly.

5. After taking out the pan, pat it loose with two rolling pins and serve.

Authentic Taiwan Province's method of grabbing cakes;

1. Put the flour into a container, add boiling water, stir while adding, and mix evenly into snowflakes;

2. Then add cold water and knead it into dough, sprinkle flour on the chopping board and continue kneading the dough until the surface is smooth;

3. Wrap it in plastic wrap and let it stand for 30 minutes;

4. Roll the dough into 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 strip, circle it into a circle, let the dough stand for 10 minutes and then flatten it;

7. Heat the pan with a small fire, and fry the cake with medium heat (while constantly patting 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 together and fry it. After frying, you can eat it.

[Edit this paragraph] Another method of grasping cakes by hand

Ingredients: high gluten flour

Accessories: butter, eggs

Seasoning: salt, monosodium glutamate

Cooking method:

1, take 500 grams of flour, add an egg, 25 grams of butter and 250 grams of water, knead it into dough, and then wake it up 15 minutes for later use;

2. Take the dough out and knead it into long strips, sprinkle a little thin noodles, roll it into a rectangular thin sheet, brush it with a layer of cooking oil and a layer of butter in turn, brush it with oil twice after folding it in half, fold it into long strips again, pull up the two sides of the noodles, then roll it up into a plate from one end, roll it into a thin and uniform round cake, and fry it in a flat pan until both sides are golden.