Peanut Butter Finger Cake

Name: Peanut Butter Finger Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Flour; 170g boiling water; Some peanut butter; Some Cooking oil

by Liaonan Crab

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Seventy-two changes of breakfast cakes [Peanut Butter Snack Cakes]
My daughter loves peanut butter. Apart from spreading it, she also makes pancakes very well.
I still use hot noodles. I like to use full hot noodles. It is more worry-free. Adding enough water at a time makes it easier to handle and the cakes are softer.
You can actually make pancakes with all kinds of sauces, just according to your own taste. "

Ingredients

Peanut Butter Finger Cake

1. , Flour is placed in a large basin, add boiling water, and mix while adding to form a flocculent.

2. Knead it into a dough after it cools slightly. Because of the difference in water absorption of flour, if you add too much water, you can knead some dough in, and knead it repeatedly until the surface of the dough is smooth.

3. Roll out large pieces of dough and coat with peanut butter.

4. Spread evenly without leaving edges.

5. Use a round knife or a kitchen knife to cut the middle of the dough and keep the two ends connected.

6. Roll up the dough piece along the knife mark, and then roll it into a ball.

7. Roll out the dough into pancakes again.

8. Preheat the pan, brush with oil, put on the pancakes, and slowly sear them over a low heat.

9. Turn it over in the middle until it is golden on both sides, and just take it out of the pan, shake slightly, and the pancakes will spread out on their own, one by one, one by one.