Peanut Butter Finger Cake
by Misty soul
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Pour boiling water into the middle of the flour and stir while adding.
2. Stir the surrounding dry flour with cold water into a flocculent shape and mix it with the hot dough in the middle.
3. Add 1 tablespoon of cooked oil.
4. Knead it into a smooth and soft dough and leave it for half an hour.
5. Take 1 scoop of Sijibao peanut butter.
6. Add some cooked oil to dilute the peanut butter so that it has a consistency similar to yogurt.
7. Knead the dough again and divide it into two parts.
8. Take one portion and roll it into a rectangular slice.
9. Pour peanut butter.
10. Apply evenly.
11. Fold it up like a folding fan.
12. The folded look.
13. Stretch gently.
14. Wind up along one end.
15. The tail ends at the bottom.
16. When both are rolled up, cover with plastic wrap and relax for a few minutes.
17. Roll it out into a round cake, and do the same for the other one.
18. Brush oil in the pan to heat, put in the dough, brush the surface of the oil to lock the moisture, and fry on a medium-to-small heat. Because it is half-hot noodles, it is easy to cook. The fire of the pancakes should not be too low, otherwise the water in the pancakes will evaporate and the pancakes will become hard and not tasty.
19. Fry on one side until golden and turn it over. Looking at the picture, the pie has been out of level.
20. Fry on the other side until golden.
21. Drag the pie and beat it a few more times, and the layering will be more obvious.
22. Take out the baked cake, rub the edge of the cake with your hands in the middle, so that the cake is easy to scatter and layer out.
23. Finished product.
24. It's fragrant and soft, with distinct layers, and it's always delicious.
