main ingredients

flour

4g

water

24g

oil residue

5g

shallots

4g

auxiliary materials

white pepper

1g

salt

. Chop shallots into minced shallots, cut oil residues into pieces, mix the oil residues with minced shallots, add salt and white pepper and stir evenly

2. Divide the dough into 5 parts, rub the round dough into long strips, brush the chopping board with oil, brush a proper amount of cooking oil on the dough, and then flatten a flour dough by hand while stretching it by hand. Roll the dough piece into a strip with uniform thickness with a rolling pin

3. Spread the oil residue stuffing evenly on the dough piece, and then roll it from the left-hand dough piece to the right, stretching the dough piece while rolling it to make more layers. Finally, leave a small piece of dough, press it under the second roll of dough, and roll it into a flat cake blank by hand

4. Heat the pan, put the cake blank in, bake it for 2-3 minutes, then turn it over and bake it for 2-3 minutes, and repeat it once again until the oil cake is cooked.