How to make crispy and fragrant finger-wrap cookies

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  1. So delicious that you can’t stop eating it.

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  2.Prepare the ingredients

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  3.1.Dissolve a small spoonful of sugar with hot water first.When it is not hot, put 4 grams of yeast in it.Mix together.2.Put the baking powder directly into the basin.3.Pour the yeast water into the basin, use warm water to start kneading the dough, add water little by little, and knead the dough together.(The surface of the pancake should not be too hard) 4.Cover with plastic wrap or a tighter lid and let it ferment until doubled in size.

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  4.Knead the dough for a while, knead evenly, and remove Take a piece of dough and roll it into a rectangle.

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  5.Cut into thin strips of about 6 mm and brush them with oil.(Brush more and evenly)

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  6.Sprinkle evenly Salt.

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  7.Take 3~4 thin noodles, pinch both ends and lightly Stretch lightly, stretch out your left hand (index finger), take the index finger as the axis, take the thin noodles in the right hand, wrap it around the index finger of the left hand, (just like wrapping a bandage on the finger) until all the noodles are wrapped, wrap around When done, take out your fingers, place the noodles on the chopping board, and flatten them gently with your hands.After the remaining noodles are cooked in the same way, let them rise for 20 minutes.
  Note: 4 thin noodles are wrapped around the index finger clockwise at the same time.

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  8. Brush the electric baking pan or non-stick aluminum with oil first.After it is hot, put in the cake base.Brush both sides of the cake base with oil (you can brush more oil) and fry until both sides are golden brown.(I use a non-stick pan, so be sure to cook it over low heat)

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  9.The crispy, crunchy, and fragrant finger-wrap pancakes are ready!