material
1: medium gluten flour 240g boiled water, half a cup of cold water and half a cup of salt.
2: 6 tablespoons lard or salad oil (lard is fragrant, salad oil is ok, sunflower oil is good without lard).
Exercise:
1. Knead the material 1 evenly into a dough (put the water out first, stir it and then put the cold water in), and cover it with cloth or plastic wrap for 20 minutes.
2. separate the baked dough (big pie, small pie if you like delicacy)
3. Roll it into a big round sheet, coat it with oil, then fold it into strips like a skirt, layer by layer, and lay it flat on the panel. Then roll it from one side to the other to form a round cake, flatten it and roll it to a thickness of about 2cm.
Put a little oil in the pot, heat it slightly, and fry both sides of the cake brown. If the cake is big and thick, use a small fire, otherwise it won't be cooked inside.
5. After taking out the pot, pat it loose with two rolling pins and serve.
The old lady's cake is also good ~
Raw materials:
Oil skin: common flour 150g, sugar 20g, peanut oil 60g, water 60g, salt1g.
Crispy point: low-gluten flour 130g, butter 40g, peanut oil 25g.
Stuffing: taro, sugar
Others: egg yolk 1.
Exercise:
1. Making oil skin: Sieve the flour in the oil skin, add sugar and salt, mix evenly, slowly add water and peanut oil, stir to form oil skin dough, wrap it with plastic wrap and let it stand for 20 minutes;
2. Making pastry: sift the low-gluten flour in the pastry raw material, add softened butter and peanut oil to form pastry dough, wrap it with plastic wrap and let it stand for 20 minutes;
3. Making stuffing: Wash taro, steam it in a steamer, peel it, press it into mud with a spoon, add sugar according to personal preference and stir it evenly;
4. Flatten the oily dough, wrap it with crispy dough, pinch it tightly, roll the dough into a big pancake (the thinner the better), roll it up from the edge and roll it into a long roll;
5. Divide the long roll into small pieces, gently flatten a small piece by hand, wrap a proper amount of taro stuffing, gently press it down into a round cake, cut two holes on the surface with a knife, and brush the surface with egg yolk liquid;
6. Preheat the oven 170 degrees and bake for 20-25 minutes.