Cooking Steps

1. 

   Step1:Enter the drawing for material preparation.

2. 

   Step2:Middle gluten flour mixed with white sugar. Add warm water and knead into dough. The kneading process is about 10 minutes. Then cover with plastic wrap. Put in the dark place and ferment for 60 minutes.

3. 

   Step3:Make pastry. Put oil in the pot. Heat it.

4. 

   Step4:Make the pastry. Pour the heated oil into 40g flour. Stir evenly and leave it at room temperature.

5. 

   Step5:This is the effect of (spring and summer) noodle for an hour and a half. It takes about two hours in winter. The detection standard is twice as large as fermentation.

6. 

   Step6:Exhaust. It's divided into two dough groups. About 240g each.

7. 

   Step7:Spread enough thin surface on the chopping board. Take a dough and roll it into a rectangle. Roll it as big as possible.

8. 

   Step8:Spread half of the butter as shown in the figure. Do not apply oil around. Avoid leaking the butter after rolling up.

9. 

   Step9:Sprinkle with scallion and salt.

10. 

    Step10:Roll up the patch.

11. 

    Step11:Roll up from the rolled side as shown in the figure. Put the tail at the bottom.

12. 

    Step12:Roll well as shown in the figure. Roll out the size of the electric pancake pan or frying pan in the family. It is recommended to be larger. The thickness is about 1cm.

13. 

    Step13:If you have a few students who are fond of shapes, you can press them with a mould.

14. 

    Step14:Preheat the electric pancake pan (or non stick pan). Oil it. Select the upper and lower gears. Put in the pancake embryo. Cover it. Fry both sides well.

15. 

    Step15:The cake just out of the pot is very delicious.

16. 

    Step16:Finished product.