The dregs of the well-made thousand-layer crispy cakes are crisp and crisp to eat. They are made of flour added with yeast and made into cakes, which are layered on top of each other. The thinner the skin is rolled, the more it is. It is very satisfying to eat a mouthful of crispy glutinous rice. Northerners love pasta, and I often cook it. I can't eat enough for my family once. Let's talk about the specific production method.

Prepare ingredients:

Flour, warm water, yeast, vegetable oil, onion, salt, thirteen spices.

Cooking steps:

After the yeast is sliced in warm water, it is poured into a basin filled with flour, and then warm water is poured into the flour, and it is stirred while pouring to form a flocculent dough, which is made into a uniform dough by hand and placed in a warm place until it is twice as big as a honeycomb. Take a little flour, add a proper amount of thirteen spices, stir well, add oil to the pot, heat it, add flour and thirteen spices to stir fry, and then pour them into a bowl. Cut the shallots into smaller chopped green onions. Take out the waking noodles and knead them, empty the air inside, and then divide them into small doses. Take a small dough, knead it again, and roll it into a very, very thin dough with a rolling pin, so that one end is narrower and the other end is wider. Spread a layer of pastry on top of the dough, leaving space on both sides of the wide side. Don't spread it, then sprinkle a layer of chopped green onion on the top of pastry and brush it evenly with salt. When finished, roll it in from the thin side to the wide side, and fold the extra piece on both sides to seal the mouth. Then roll it into pancakes with a rolling pin, so that a multi-layered thousand-layer cake is rolled out. Brush the oil in the electric baking pan and heat it, then put the Melaleuca Cake in, fry on both sides until golden brown, then take it out and cut it into your favorite shape, and put it in a plate to eat. Cooking tip: the flour will sink to the bottom when the pastry is made. You can stir it before applying it to the dough. When you roll the dough, you must roll it very thin. Only the thinner it is, the more layers will be rolled up. The cakes made in this way are layered and delicious. Don't use low-gluten flour for flour. It's better to use high-gluten flour or medium-gluten flour. This will make the dough stronger and thinner. The dough must not be too dry, and the hard dough is not easy to roll thin. Use warm water instead of cold water when kneading dough. Put a little more water and make the dough softer, so that the cake will be softer.