Homemade Finger Cake
1.
Divide the noodles into two portions, one portion is kneaded with warm water, and 10 grams of white oil is added to knead smoothly, and the other portion is kneaded with boiling water and 10 grams of white oil is added to knead smoothly. Wake up for half an hour.
2.
Cut a piece of green onion in the gap between the noodles, grab a pinch of Sichuan pepper, add hot oil to saute, then sift only the oil.
3.
When the noodles wake up, knead the two noodles together and divide them into 80-gram doses (forgot to take pictures in this step). Take a dose and roll out a thin rectangular noodle, brush it with pepper oil, sprinkle with salt and chopped green onion. Then layer upon layer like a folding fan.
4.
Fold into long strips and roll up, and put the head into the dough. Repeat the steps to do all the doses.
5.
Roll into a 0.5-thick cake and wrap it in plastic wrap without leaving any gaps. Grease paper can also be used. Freeze everything and eat anytime.
6.
Morning! Prepare the ingredients, the cakes do not need to be defrosted.
7.
Brush the pan with oil, and fry the pancake directly until golden brown.
8.
Turn it over and fry the other side, beat an egg next to it, pierce the yolk, and sprinkle some salt.
9.
When the bottom of the egg is formed, just stack the cake with your hands directly on the egg, and you can fry the sausage next to it.
10.
The hand cake is golden on both sides.
11.
The egg noodles are super topped with lettuce and ham, squeezed with tomato sauce or salad dressing.
Tips:
In the process of rolling the dough, the thinner the dough, the more layers, the more delicious the cake! Don't make the noodles too hard, or roll it thin, even if it's soft, you can use it by hand.
