Crispy noodles: 200 grams of low-gluten flour and 0/00 grams of lard (Chinese cakes usually use lard and western cakes use butter).

Oil surface: medium gluten flour 250g, clear water 120g, lard 25g. (If you make fancy cakes, you can color them to make colorful water-oil dough. )

Brittle mouth method

First, lard is added to the low-gluten flour to form a crisp dough. First, use the method of overlapping and pressing, and then rub it with the palm of your hand until it is even without white particles, and rub it into a ball for later use.

Add water and oil to medium gluten flour to form water-oil dough, knead it evenly and let it stand for 15 minutes, and seal it with plastic wrap to prevent the epidermis from drying.

Take out the oil-water dough, knead it a little, roll it into a square, take out the dough, press it into a square half smaller than the oil-water dough by hand, roll the oil-water dough around the dough, pinch the edge, flatten it with a rolling pin, roll it into three layers, roll it out again, and finally roll it out three times and roll it into three layers.

After crisp opening, you can cut the material according to the variety, press it with a mold, or cut it with a hob.