2. Add 1 10 ml of boiling water to the rest of the flour, stir and knead into snowflake-shaped blocks, and spread it to cool;
3. After cooling, throw out about 15 ml of cold water, add oil, and knead until it is soft and smooth, so as to make an oily surface;
4. Choose the pastry and water-oil dough into 10 pieces;
5. Take 1 block of water and oil powder, wrap it in a flat circle 1 block of flour, roll it into long pieces, roll it up from one end, roll it up in a flat shape, then roll it up from one end, then rub it into a strip with uniform thickness, then roll it into a long piece with a width of about 3 cm, and roll it up along the length direction to split it in two.
Only round cakes, with the knife pattern facing upwards, are rolled into round shortcake blanks with a diameter of about 8 boxes of meters with a face needle, and all cakes are rolled according to this method;
Making material
6. Drain the oil from the pot. When the fire reaches 60% heat, remove the pan end from the fire, stir with a spoon to make the oil surface rotate, and then put the cake blanks in batches (it is appropriate to fry about 5 pieces per pan);
7. Put the pan on medium fire and continue to gently push the oil surface with a spoon to prevent the oil cake from burning;
8. When the oil cake is fried until it floats and the two sides become jade white, pick it up, drain it and put it on the plate;
9. Put soft sugar, green plum, sweet-scented osmanthus and rose petal fragments on each cake.