100g flour and 2g yeast powder.

50 ml of water and 2 g of salt.

1. Prepare ingredients

2.2 grams of yeast powder, 50 ml of water at 30℃, let stand for 5 minutes, 100 grams of flour, 2 grams of salt, and stir into a floccule.

3. Knead into dough and ferment for two hours.

4. Sprinkle appropriate amount of flour, grab it evenly, sprinkle appropriate amount of flour, and knead until the dough is smooth.

5. Roll it into thin skin, brush it with oil, evenly sprinkle with salt 1g, and fold it in half.

6. Brush oil, sprinkle salt, and fold into shapes.

7. Steam on high fire for 30 minutes without adding water.

Sugar flour cake

150g flour and 3g yeast.

Salt 8g, sesame 10g.

1. Put 3g yeast into a bowl, add 30ml warm water, add 150g flour and 3g salt, and knead into dough.

2. wake up for half an hour, and then rub it smoothly.

3. Roll 10g sesame and 5g salt into fine powder.

4. Roll the dough into a cake, sprinkle with sesame salt, wrap it and press it into a cake.

5. Put it in a pot and fry it on low heat until it is golden on both sides.

Finish cooking

Shou si Qian Ceng cake

500 grams flour

Salt 10g, vegetable oil 10g.

5g of spiced powder and 20g of cooked sesame seeds.

2 10g water and 1 egg.

1.500g flour, one third of which is boiled in boiling water.

2. Add 1 egg and 5g salt to the flour.

3. Compared with jiaozi noodles, Microsoft's dough is soft but not sticky; Key tip: the dough should be soft, so as to ensure the taste. Scalding noodles with boiling water also increases the softness of the cake. The reason is just like Tang Zhong who makes bread. Adding eggs can ensure that the cake is soft and gluten-free, or you can not add eggs.

4. Cover with plastic wrap and wake for 40 minutes, rubbing twice in the middle until the dough is smooth.

5. Add 80g flour, 20g sesame, 5g allspice powder and10g salt into the bowl.

6. Heat about100g vegetable oil in the pot. You can add a proper amount of pepper to taste, heat it until it smokes, air it for a while, and then slowly pour it into the bowl juice and divide it several times; Key tip: the hot oil must be allowed to dry for a while, otherwise the high oil temperature will make the flour paste off.

7. Divide the proofed dough into agents of your favorite size, sprinkle with dry starch and knead until smooth and round.

8. Roll it into a thin dough, not too thick or too thin, about 2 mm thick, which is unclear and easy to rot after covering it.

9. Spread pastry evenly.

10. Start stacking arhats, one layer at a time.

1 1. Before folding the last dough bag, the key tip: This can prevent the dough from leaking out.

12. crispy noodles stand up

13. Roll it up from one end and stretch the edge, so that the cake will be thinner.

14. There is some money left at last.

15. Press the rolled dough on it to prevent the dough from leaking out.

16. Proofing the dough again 10 minutes, so that it can be rolled into cakes.

17. At this time, the electric baking pan is preheated and the dough is rolled into cakes.

18 Pour a proper amount of oil into the preheated electric baking pan, and add more oil if you want to crisp it.

19. After putting in the cake, heat it until the crust becomes discolored and crusted, then turn it over, and then cover it with an electric baking pan and heat it on both sides.

20. Heat it for a while until the color turns yellow slightly. Open the lid and pour a little oil, also for crispness, or without adding it.

2 1. Turn the dough again in the middle and poke holes in the cake with a shovel, so that the oil will penetrate into the cake and increase the crispness.

22. Wait until both sides are golden.

23. cut it into small pieces As the name implies, it can be torn by hand, so it is very fragrant.