Hand Cake Blanks
Ingredients
500g of plain flour; 150g of boiling water; about 150g of cool water; 70g of butter (20g of which is added to the dough); a pinch of salt
Practice
150g of boiling water is added to the flour, stirred with chopsticks, then about 150g of cool water is added, and the quantity of the water is added at the discretion of the noodle's The amount of water depends on the absorbency of the flour, add as much as you like. Add 20g of softened butter and knead until the surface is smooth and resilient and the dough is relatively soft, then set aside to relax for 30 minutes. Divide the dough into 8 equal portions, grease the surface with a little oil to prevent it from sticking, take a piece of the dough and roll it out into a thin sheet, the thinner the better, almost transparent. Sprinkle a little salt on the crust, evenly spread a layer of butter, butter in advance in the microwave oven to soften, fold the crust like a fan, do not use the roll method. Fold the crust into a long strip, stretch and roll from one end, and coil into a ball. Let the shaped pie dough rest for 20 minutes, then roll it out into a pancake. Make more than one at a time, separate each biscuit blank with greaseproof paper or plastic wrap, put it in the freezer, and each time you eat it, you don't need to defrost it, just put it directly in the pan and cook it. Hand Crackers
Ingredients
Hand Crackers; Oil; Ham; Eggs
Practice
No need to put oil in the pan, directly put the hand crackers into the pan and fry on low heat. Really do not put oil ah, this cake itself will be fried when a lot of oil to, if you put oil will be too greasy to be the cake from white to translucent, use chopsticks and spatula to the middle of the cake, can make the cake more fluffy, to be the cake on both sides of the pan until golden brown can be removed from the pan, put the flat frying hand pancake will be a lot of oil, so you can directly put the ham slices into the pan frying, to be both sides of the frying brown, smell the aroma of the pan, then can be removed! Use the remaining oil in the pan, put the eggs in the pan and fry them over low heat. Finally, put the washed lettuce, ham slices, eggs, and cheese into the fried pancakes, spread the sweet sauce once (the sauce depends on your own preferences, you can also add some hot sauce), and fold the pancakes in half to serve the pretzels
Ingredients
Plain flour 200g; 150ml warm water; 1 tbsp oil; 1 tsp salt and pepper. 1 tsp salt and oil
Practice
Mix the flour with warm water and knead into a soft smooth dough, cover with a damp cloth and let rise for 20 minutes. Divide the dough into 2 equal parts, take one part and roll it out into a thin pancake (a little thicker than a dumpling skin). Coat it evenly with the oil and pretzel salt mixture, fold it into organ folds, and then flatten it out by discing it from one end, roll it out and put it into a cake, grease the bottom of the pan with oil, and put it into the cake on medium low heat. Each side can be cooked for one or two minutes hand pie
Information
400 grams of flour; 100 grams of green onion; 3 grams of salt; 10 grams of five-spice powder; 20 grams of sesame oil
Practice
pour warm water into the flour, knead the flour with your hands to form a smooth dough, covered with a damp towel to wake up for 30 minutes to the face of the case is sprinkled with flour, kneading dough for a few minutes onion chopped, salt with the, Marinate in salt, five-spice powder and sesame oil. Divide the dough into two and roll out into a circle, the thinner the better, probably a little thicker than a thick dumpling skin. Sprinkle a thin layer of pickled scallions over the top of the dough and sprinkle evenly all over the dough. In the middle of the stove, put about 1 tablespoon of oil and fry one pancake until both sides are golden brown. Use chopsticks to loosen the pancake from the center of the pancake
Ingredients
Flour (gluten free): 200g; Water: 120g; Salt: 4g; Vegetable oil: 40g; Green onion: 40g; Vegetable oil: 1 tablespoon (to grease the board)
How to make the pancakes
Sliced green onions: 1.5g (or 2.4g), 2.5g (or 3.5g), 2.5g (or 4.5g), 3.5g (or 4.5g). (or cut into small green onion pieces, which are easier to fish out after frying, but not as flavorful as minced green onion). The pan is hot, pour 40 grams of vegetable oil, when the oil is hot, pour into the minced onion, small fire until the minced onion began to brown off the fire (began to brown to turn off the fire, the residual temperature will be the minced onion will continue to fry until golden brown. If it's sliced scallions, you can keep them until they are golden brown and then turn off the heat and fish them out). Remove the chopped green onion (or strain through a saran wrap), and reserve the remaining green onion oil for later use. 200g flour, 4g salt and 120g water, mix together to form a very soft dough (adjust the amount of water according to the absorbency of the flour, and knead to form a very soft dough). Cover the dough with a damp cloth or plastic wrap and let it rest for 30 minutes. Grease a board with some vegetable oil to prevent sticking and cut the dough into two on the board. Take one portion of the dough and roll it out on the board as large a rectangle as possible. Roll out the dough as thinly as possible, so that the dough is transparent. (You need to grease the board with more oil to prevent the dough from sticking to the board.) Spread the scallion oil prepared in step 3 evenly on the rolled out dough. From the longer side of the dough, fold the dough over. Fold the top and bottom sides of the dough in a paper-fan fashion (if you don't want to bother, you can just scrunch the dough together to make a long strip haha). Fold the dough into a 2-3cm wide strip. From one end of the strip, roll it up to the other end. As you roll, stretch the strip slightly to make it longer so you can create more layers. Roll the other dough in the same way. Roll out the dough and let it rest for 15 minutes. Preheat the pie pan (top and bottom pan together). Roll out the rest of the dough on a floured surface. Brush the bottom plate of the preheated pan with vegetable oil (use a heat-resistant silicone brush, not a bristle brush, as the bristles may get burned). Lay the rolled out cake on the bottom plate, cover the pan and select the "Large Cake/Pie" program. Then, wait for the time to expire. When the time is up, open the lid of the electric cake pan, use a wooden spatula to take out the hand-held cake, put it on a plate, and after a little bit of cooling, use your hands to spread the cake, and then you can eat.