Hand-grabbed cake blank

Ingredients

5g of common flour; 15 grams of boiling water; About 15 grams of cold water; 7g of butter (of which 2g is added to the dough); A little salt

Practice

Add 15 grams of boiling water to the flour, stir with chopsticks, and then add about 15 grams of cold water, depending on the water absorption of the surface. After initial dough formation, add 2 grams of softened butter, knead until the surface is smooth and tough, and the dough is relatively soft. Set aside and relax for 3 minutes. The dough is evenly divided into 8 parts, and the surface is smeared with a little oil. To prevent sticking, the oil should be smeared on the chopping board. Take a piece of dough and roll it into thin slices. The thinner the better, the more transparent it is. Sprinkle a little salt on the crust, spread a layer of butter evenly, soften the butter in the microwave oven in advance, fold the crust like a folding fan, and never roll it. The crust is folded into a long strip, rolled from one end and rolled into a ball. After relaxing the shaped cake dough for 2 minutes, roll it into pancakes. Make a few more cakes at a time. Each cake blank is separated by oil paper or plastic wrap and put in the freezer. You don't need to thaw it every time you eat it, just put it in a pan and bake it. Hand-grabbed cakes

materials

hand-grabbed cakes; Oil; Ham; Eggs

Practice

You don't need to put oil in the pan, just put the cake in the pan and fry it on low heat. Really don't put oil in this cake, it will produce a lot of oil when frying itself. If you put oil in it, it will be too greasy. When the cake turns from white to translucent, you can grab it in the middle with chopsticks and shovels, which will make the cake more fluffy. When the two sides of the cake are fried to golden brown, you can take it out of the pot. When you fry it flat, you will produce a lot of oil. So you can directly put the ham slices into the pot and fry them. After frying on both sides and smelling the fragrance, you can take it out of the pot and use the remaining oil in the pot. Fry the eggs in a pan with low fire, and finally put the washed lettuce, ham slices, eggs and cheese on the fried hand-made cake in turn, coat it with sweet noodle sauce (sauce can be added if you like), fold the hand-made cake in half and you can eat the salt and pepper hand-made cake

Ingredients

2 g of ordinary flour; Warm water 15ml；; 1 tablespoon of oil; 1 tsp of salt and pepper

Practice

Stir flour and warm water evenly, knead into soft and smooth dough, cover with a wet cloth and wake for 2 minutes to divide the dough into two equal parts, roll one part into a pancake (slightly thicker than the dumpling skin), evenly coat it with a mixture of oil and salt and pepper, fold it into organ pleats (), then roll it into a round shape from one end, flatten it into a cake, spread a little oil on the pan, and put it into the cake. 1 grams of chopped green onion; 3 grams of salt; 1 grams of spiced powder; 2 grams of sesame oil

Method

Pour warm water into flour, knead the flour into a smooth dough by hand, cover it with a wet towel and wake up for 3 minutes. Spread the flour all over the dough, knead the dough for a few minutes, cut the chopped green onion, marinate it with salt, allspice powder and sesame oil, divide the dough into two parts, roll it into a round cake skin, the thinner the better, and sprinkle a thin layer of pickled green onion on the dough skin, which is probably thicker than the thick dumpling skin. Remember never to cut off both ends and roll them into strips from one side, and then roll the strips into a ball from one end. You need to roll them, thin the strips, roll the dough flat, turn on the medium heat, put about 1 tablespoon of oil, and fry a cake until both sides are golden yellow. Use chopsticks to pick up the fried cake from the middle.

Ingredients

2 grams of flour (medium gluten); 12g of water; 4 grams of salt; 4 grams of vegetable oil; 4 grams of onion; Appropriate amount of vegetable oil (for smearing the chopping board)

Practice

Cut the onion into chopped green onion for later use (or cut it into small onion sections, which are easier to take out after frying, but not as tasty as the chopped green onion). Heat the pot, pour in 4 grams of vegetable oil, pour in chopped green onion after the oil is hot, and turn off the fire until the chopped green onion begins to yellow (turn off the fire when it starts to yellow, and the remaining temperature will continue to fry the chopped green onion until it is golden yellow. If it is onion, you can turn off the fire until it is golden yellow. Remove the chopped green onion (or filter with gauze), and cool the remaining green onion oil for later use. 2 grams of flour, 4 grams of salt and 12 grams of water are mixed and kneaded into a very soft dough (adjust the amount of water according to the water absorption of flour, and knead into a very soft dough). Cover the dough with a damp cloth or plastic wrap and let it stand for 3 minutes. Apply some vegetable oil to the chopping board to prevent sticking, and cut the dough into two parts on the chopping board. Take a portion of dough, roll it out on the chopping board, and roll it out into a big rectangle as much as possible. It is better to roll the dough as thin as possible, and the dough is as thin as transparent (more oil should be smeared on the chopping board to prevent the dough from sticking to the chopping board, and the chopping board should be large enough. If there is no big chopping board, it will be easier to roll the dough directly on the smooth quartz stone or artificial stone countertop). Spread the scallion oil prepared in the third step evenly on the rolled dough. Fold the dough from the longer side. Use an origami fan to fold the upper and lower sides of the dough alternately (if you are too troublesome, you can just grab the dough into a long strip). The folded dough becomes a strip with a width of 2-3cm. Roll up from one end of the strip to the other. When rolling, the edge curling slightly stretches the strip to make it longer, which can roll out more layers. Roll the other dough in the same way. Roll the dough and relax for 15 minutes. Preheat the electric baking pan (the upper and lower plates are preheated together). The loosened dough is rolled out on the chopping board to form a round cake. Brush a layer of vegetable oil on the bottom plate of the preheated electric baking pan (brush with heat-resistant silicone, not with a brush, so as not to burn the hair). Spread the rolled round cake on the lower plate, cover the electric baking pan, and select the "big cake/pie" program. Then, just wait for the time of the electric baking pan to come. When the time is up, open the lid of the electric baking pan, take out the cake by hand with a wooden shovel, put it on a plate, cool it a little, and then grab the cake by hand and eat it.