Clean the lettuce, cut it into pieces, put it into a multifunctional cooking machine, and add a little cold water (the amount of water is not too much, just turn the food function to work) to make celery juice. Pour the prepared celery juice into a basin, add a small amount of white sugar (to promote the fermentation) and yeast, and stir. Then add wheat flour in batches: while adding it, mix it with chopsticks, stir it into a big floccule, and then start to make a softer bread. Cover and wake up to twice the size. Put proper wheat flour into the bowl, add a little salt, spiced powder (or pepper noodles), pour it with the boiled oil just now, and mix well.

If you want to bake the cake in more layers, you need to roll the dough as thin as possible, then brush the pastry evenly, roll it up gradually from one side, drag the two sides to become longer gradually after the roll is developed, then roll it from one end to the other, press the other end against the bottom of the pastry for another ten minutes, then roll it out with a rolling pin, and put the rolled cake in a flat pan after heating it. In the case of flipping, it should be turned over frequently and rotated to make it symmetrical when it is heated. In the process of turning over, the layers can be rolled by force, and of course, it will be loose.

The key is to knead the noodles. Divide the noodles in the washbasin into 1: 1. One part is boiled in a pot, and the bottom of the generation has just bubbled at about 7 or 80 degrees. Remember that the noodles can't be cooked with boiling water, and the other part is cooked with cold white rice. First, use chopsticks to make them into flour flocs, and make them into a soft batter. Cover and wake up for 30 minutes. Gradually burn, sprinkle a small amount of noodles on the control panel, put the awakened noodles on the control panel and knead them slightly, so as not to rub them hard to prevent the surface from being strong. Then roll the noodles into a rectangular shape with a rolling pin and brush them with oil.

Roll the dough down, cut the dough roll into uniform preparations, seal the two sides of each preparation, roughly tidy it up, gently roll it into an oval shape with a rolling pin on the front face of the preparation, then heat the electric cake stall and paint it, press the button of the cake, and put the pie cover in it. When the electric cake stall cover is slightly raised, turn the cover over, and wait for a moment to change the light, and the cake will be cooked thoroughly. Remember not to burn it for too long. If the number of pages is too large, don't stack the pie when it is hot, as it will press the layers of the cake together.