Hand Cake Raw Embryo Practice

Name: Hand Cake Raw Embryo Practice
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Flour; 320g 60 degrees warm water; 5g salt; 13 sheets Oil paper

by Bean mommaomao

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

3

Snooker cakes have always been a favorite of children, and big friends are also unstoppable delicacies. Many mothers buy semi-finished products and keep them in the refrigerator, but they are always a little worried about whether the raw materials pass the test and whether the family members are safe to eat.

Today, I’m going to teach you how to make hand cakes. Starting from the raw embryo, you can make more of them at a time. The method is very simple. Store in the refrigerator and take as you eat. There is no need to thaw. It is safe and secure.

Ingredients

500g Flour
320g 60 Degrees Warm Water
5g Salt
13 sheets Oil Paper

Hand Cake Raw Embryo Practice

1. 1. For 500 grams of flour, add 5 grams of salt and 320 grams of warm water at 60 degrees Celsius. Stir it quickly while pouring. Try to blanch the flour evenly with warm water, and add 20 grams of cooking oil. I have weighed all the grams, the commonly used ratio, I personally think it is perfect.

2. The hand cake can be shortened in multiple layers, and it is inseparable from the shortbread. Shortbread is made by mixing dry flour and cooking oil evenly. You can also add an appropriate amount of salt and five-spice powder to increase the bottom flavor, as you like. The ratio of flour to oil is 1:2.

3. Let it cool for a while and knead it into a smooth, non-stick dough. Make sure to knead it evenly and smoothly. Without using 饧 noodles, directly rub them into strips and cut them into even-sized doses. Each dose is about 60 grams, and 500 grams of flour produces 13 raw embryos. Roll into strips, brush with cooking oil to prevent adhesion, cover with plastic wrap, and seal the noodles for 1 hour.

4. Only good noodles have good ductility. They can be stretched easily and flattened with your fingers. You can use a rolling pin to roll them evenly, keeping the thickness as consistent as possible. Spread a layer of pastry, fold it up and down, and roll it up from one end. When rolling, you can roll it while pulling it, so that there are more layers and the roll is tighter. Leave a section at the end, press it on the bottom of the pocket, with the textured side facing up, squeeze it with your hands, finish the rest in turn, and cover it with plastic wrap.

5. After everything is done, let it relax for another 20 minutes. From the first one, prepare the greased paper, and roll them into pancakes one by one, one by one. If there is no grease paper, you can use a fresh-keeping bag to separate it. You can make more at a time, put it in a fresh-keeping bag, keep it flat, don't fold it, and store it in the refrigerator. Take one when you eat it and you can fry it without thawing.