1. Knead the material 1 evenly into a dough (put the water out first, stir it and then put the cold water in), cover it with cloth or plastic wrap and bake for 20 minutes. 2. Divide the baked dough (large portions for big cakes and small portions for people who like delicacies). 3. Roll it into a big round piece, oil it and fold it like a skirt. Roll it to the other side to form a round cake, flatten it, and roll it to a thickness of about 2cm. 4. Put a little oil in the pot, heat it slightly, and bake both sides of the cake into golden brown. If the cake is big and thick, use a small fire, otherwise it won't be cooked inside. 5. After taking out the pan, pat it loose with two rolling pins, and you will get the authentic Taiwan Province hand-grabbed cake: 1. Put the flour into a container, add boiling water and add the edge. 2. Then add cold water and knead into dough, 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 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 strips like a folding fan; 6. Roll up the strip and make a circle. Let the dough stand for 10 minutes and then flatten it. 7. Heat the pan with a small fire, and make pancakes with a medium fire (while constantly beating and squeezing the cake surface); 8. Fry one side until golden, then fry the other side, and fry the other side of the first side at the same time; 9. Put the second one together and fry it. You can eat it after frying.

All kinds of hand-grabbed cakes (19)

Another way to edit this paragraph

Ingredients: high-gluten flour Accessories: butter, egg seasoning: salt, monosodium glutamate Cooking method: take 500 grams of flour, add one egg, 25 grams of butter and 250 grams of water, knead into dough, and stir 15 minutes; 2. Take out the dough and knead it into long strips, sprinkle a little fine flour, roll it into rectangular thin slices, brush it with a layer of cooking oil and a layer of butter in turn, brush it with oil twice after folding it, roll it into long strips, pull up the noodles on both sides, roll it into a plate from one end, roll it into a round cake with uniform thickness, and fry it in a flat pan until both sides are golden. Features: distinct layers, golden and crisp.

Hand-held cake making drawing (13)