The dough for hand cakes is made of flour. The recipe for hand cakes is as follows: Preparation materials: 500 grams of flour, 150 grams of boiling water, 150 grams of warm water, 20 grams of lard paste (for kneading the dough), onion oil (for rubbing the dough)

150 grams, appropriate amount of chopped green onion, appropriate amount of salt, 1 ham sausage, 1 egg, 1 spoon of salad dressing, 1 spoon of tomato sauce, 2 slices of lettuce. Steps: 1. Divide 500 grams of flour into 2 equal portions, add boiling water to one portion and add boiling water to the other.

Add warm water.

Stir into floc and then knead into dough.

2. Take 10 grams of lard paste for each portion of dough and knead it evenly until it is no longer sticky.

Wrap in plastic wrap and let rest for about 40 minutes.

3. After proofing, knead the two doughs together and knead evenly.

4. Divide the dough evenly into 8 small pieces and roll into balls.

5. Add some onions to lard and sauté until fragrant, let cool and set aside.

(If there are no onions, use lard directly.) 6. Grease the cutting board with oil, take a small piece of dough and roll it out into a long sheet. The thinner the better.

Brush with a layer of onion oil, sprinkle with some chopped green onion and a little salt.

Fold it like a fan.

7. Wrap it around the ball and tuck the closing edge inside.

8. Place a piece of oil paper on top and bottom of the dough.

Press flat and roll out into a cake.

Once you've made everything, you can freeze it in the refrigerator.

9. When eating, heat the pan and take out the cake embryo without thawing.

On low heat, when one side is 70% hot, beat an egg.

10. When one side is fried, turn it over until both sides are golden brown. Use a spatula to gently press inward from the edge of the cake to loosen it.

11. Fry the sausage in oil, or you can use bacon, depending on your needs.

12. Spread salad dressing and ketchup on the egg side.

Arrange sausages and washed and dried lettuce.

13. Finished product.