A cup of hot water

A glass of cold water

salad oil

Chopped green onion (not needed)

A spoonful of salt will do.

Draw a line in the white flour, pour in hot water (not boiled water) and knead evenly for three times, and pour in cold water and knead evenly for three times, and finally knead the two dough into one dough.

Let the dough stand for an hour and wake up. Take out the dough and roll it into a big cake.

Sprinkle two spoonfuls of salad oil on it (not enough in the picture, add another spoonful), wipe it evenly, sprinkle with chopped green onion and sprinkle with salt evenly.

Roll up the pie, roll it into thick and long pieces, and knead it into several pieces, one of which is about the size of a girl's fist.

One end of the cross section of the dough faces the center of the left hand and the other end faces the center of the right hand, and then the dough is kneaded into a ball with both hands in the opposite direction.

Roll the dough into a cake, not too thick.

Cool the oil in the pan and the hot pan, shake the pan to make the oil cover the bottom of the pan evenly, add the bread, put your hand on the bread twice to make it evenly stained with oil and stick to the bottom of the pan.

Melaleuca cake, also known as "stuffing cake", is one of the traditional famous foods in Jieshan Township, Dongping, Shandong Province. Historically, the roadside inns in Zhucheng Village have the most beautiful flavor. This cake is covered with a leather bag, but there are more than ten layers inside. After baking, it is yellow outside and soft inside, oily, not greasy when eaten hot, and delicious when eaten cold.