2. Add 1 10 ml boiling water to the rest of the flour, stir and rub it into snowflake shape, spread it out and cool it to make a formula.
3. After cooling, throw out about 15 ml of cold water, add oil, knead until it is soft and smooth, and prepare the oil surface.
4. Pick two kinds of dough into 10 pieces respectively.
5. Take Zhejiang cuisine 1 menu, wrap it into 1 pastry menu according to the oblate shape, roll it into long slices, roll it up from one end, roll it up from one end, roll it into strips with uniform thickness, roll it into long slices with a width of about 3 cm, roll it up along the length direction, and split it into two round cakes.
6. Put the oil in the pot. When the fire is heated to 60%, choose the Zhejiang cuisine with the pot end far away from the fire, stir with a spoon to make the oil surface rotate the shortcake, and then add the biscuits in batches (it is appropriate to fry about 5 pieces per pot).
7. Put the pan on the 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 are jade white, take it out, drain it and put it on the plate.
9. Add soft candy, green plum, sweet-scented osmanthus and rose petal fragments to each cake.