Hand-grabbed cakes actually originated in Taiwan Province Province, China, and later spread to the mainland from Taiwan Province Province. The freshly baked hand-grabbed cake is made of tissue paper, the outer layer is golden and crisp, the inner layer is soft and tender, and it smells like onion, which is very appetizing.
I believe there are not a few people who have eaten hand-grabbed cakes, but have you ever made hand-grabbed cakes yourself? Actually, it's not difficult to do it at home. As long as you master three points, the hand-made cakes are crisp and multi-layered, which is much more fragrant than the ones you bought.
The first point: the dough must be mixed with warm water. Warm water is plastic, so it is easier to roll thin and shape. After cooking, it is not easy to lose shape. Warm water is soft and firm, so that the finished product will be crispy outside and soft inside, which is more palatable.
The second point: making shortbread is essential. Crispy cakes can achieve the effect of distinct layers and crisp skin. In addition to making the skin crisp, it also has the function of enhancing fragrance.
The third point: the shaping method is very important. Usually, when setting, it is not recommended to roll up the dough directly after rolling it thin. It is best to fold the skin with a folding fan, so that the layering will be more obvious. When rolling the skin, it will be elongated and then rolled up from right to left, so that the hand-grabbed cake has many natural layers.
Have you carefully read all the above three factors of production? Besides mastering these three points, a good menu is also very important. Here, Monkey Girl will share with you how to make hand-held cakes. Don't miss friends who like to eat. You don't have to buy it after you finish learning. You can also freeze more at a time. It is convenient to have breakfast in the morning.
Congxiang finger food pancake
Ingredients required for dough: 500g medium gluten flour, 300g warm water (about 40 degrees), 65438+ 0.5g salt, 2g sugar.
Ingredients for pastry: 28 grams of low-gluten flour and 42 grams of corn oil.
Accessories: 10 chives, cumin powder, salt and pepper.
1. First pour the medium-gluten flour, salt and sugar into the basin, then slowly pour in warm water, while stirring to form flour floc.
2. Knead the dough into a smooth dough. The kneaded dough is a little soft. Cover with plastic wrap and relax at room temperature for 20 minutes. If the novice has difficulty kneading dough for the first time, it is recommended that the dough stand for 10 minute. 10 minutes later, the gluten is fully relaxed, and it will be easy to knead and smooth.
3. During the period when the dough is slack, let's make the crispy part. Pour corn oil into a pot, heat it to smoke on medium heat, then turn off the heat, and then mix the heated corn oil with low-gluten flour.
4. Then wash the shallots, dry the surface moisture with kitchen paper after washing, then cut the shallots and cut the shallots into chopped green onions for later use. Warm reminder, the water must be dry, otherwise the water on the surface of chopped green onion will make the crust behind the cake too wet.
5. After the dough is relaxed, divide it into 10 equal parts and cover it with plastic wrap to prevent it from drying.
6. Take a small piece of dough and roll it into a large sheet. Brush a layer of pastry after rolling, then sprinkle cumin powder and salt and pepper on the surface of pastry, and then sprinkle a proper amount of chopped green onion.
7. Fold from bottom to top like a folding fan.
8. When folding, flatten it slightly by hand, then pull both ends to lengthen it, and then roll it up from right to left. When rolling, it should be compacted.
9. After rolling, put the crust at the end on the bottom, cover it with plastic wrap, and operate the rest in turn. Relax for 5 minutes after everything is done.
10. Take a dough roll, flatten it by hand, and then roll it into thin slices with a rolling pin. The rolled cake blank can be fried directly in the pot.
1 1. If you can't finish eating all the cakes that day, you can cover the surface of the cake with fresh-keeping bags like me, put a cake on each fresh-keeping bag, and so on, layer by layer, and then put it in the refrigerator for freezing preservation. If you want to eat next time, you can take it out and fry it without thawing it.
12. Pour a little oil into the pot, put the prepared cake embryo into the pot and fry it over low heat. When you start frying, don't turn it over in a hurry. Wait until the bottom hardens slightly before turning it over.
13, fry until both sides of the cake are golden, and then serve.
14. The hand-grabbed cakes made in this way are delicious directly, because they are seasoned with salt and pepper and cumin powder, so even if no ingredients are added, the taste is still superb.
Tips:
1, the ratio of flour to water is not absolute, because different brands of flour have different water absorption rates. If your dough is sticky, you can add some flour for comprehensive analysis.
2, there is no salt and pepper and cumin powder, but the finished product will be less fragrant. If you don't put salt and pepper and cumin powder, the prepared hand-grabbed cake will be coated with sauce or wrapped with vegetables, otherwise it will be tasteless if you eat it alone.