Cooking Steps

1. 

   Step1:Warm boiled water is about 70 ℃. A little hot. Knead a small pinch of salt and mix it in the flour. Increase the gluten. Because the flour has different water absorption, mix while adding water. The flour is flocculent. There is no dry powder. Knead it well and form a ball. Relax the film for 30 minutes.

2. 

   Step2:The dough is divided into small even sized dough. The surface is coated with cooking oil. I use lard. It's fragrant. I like it. Cover with plastic wrap and relax for 40 minutes.

3. 

   Step3:Knead the panel and apply oil. Take out a dough and roll it into a pancake. Apply a layer of oil and salt to the dough. Fold up the face like a fan. The face is very soft, so it needs to be folded slowly. (scallion oil cake is sprinkled with scallion in this step. You can also put some thirteen incense or five incense powder

4. 

   Step4:After folding, it will stretch like a noodle bar.

5. 

   Step5:Like this.

6. 

   Step6:Take one and roll it up slowly. Put the tail into the dough.

7. 

   Step7:Roll up the back cover with a plastic wrap to help roll the noodles on the bac

8. 

   Step8:Roll it out into a big round cake.

9. 

   Step9:Put a little oil in the pan. Fry the pancakes over medium low heat until golden and slightly burnt. Turn over. Use chopsticks to squeeze the cake into the middle. The hierarchy comes out. It's very clear. Add ingredients according to your taste. Put a plastic wrap between each cake that can't be eaten. Finally, seal it with a bag and refrigerate it. Take one if you want. It's very convenient.