The oil spinning outer skin is crispy, the inner flesh is tender, the scallion aroma through the nose, because it is shaped like a spiral, the surface of the oily golden yellow, so it is called oil spinning. The temperature of the water and the amount of salt used with the seasonal changes and increase or decrease, the cake sheet rolled out, on the charcoal oven baking, on the grill under the branding, full penetration out of the oven, but currently there is no baking, basically all the frying pan branding, the family to do are also using the branding method, Jinan people eat oil spinning more than while hot, and then with a bowl of shredded chicken wontons, which can be said to be inexpensive, wonderful. There are two kinds of oil spinning: round and oval. There are even more fine people, in the oil spinning after ripening poke a hole, knocked into an egg, and then into the oven baked for a while.

500 grams of Guanzhong wheat flour, 15 grams of cooking oil, 20 grams of white sesame seeds, an egg-sized piece of fermented flour, 2 grams of cooking soda, a little bit of Nande seasoning, and an egg. The oil spinning cake is particularly simple, the first is to get all the noodles, rolled out not too thin not too thick, not too big not too small, and then cut into a small strip of a small strip, sprinkle thirteen spices on the top of the meat, and then made into a small ball, and then the hand a press down, which became the oil spinning cake, will be the flour with salt, egg and oil with water with chopsticks stirred into a wadding, kneaded the dough into a ball wake up for half an hour. 30g of flour and 30g of oil mixed evenly to make a shortcrust pastry. Mix 30g of flour and 30g of oil together to make shortening. Divide the dough into equal portions, take one portion and shape it into a rectangle, then spread the shortening on the surface of the dough.

Add salt to the flour and mix well, then add boiling water, stir, then add cold water and stir to form snowflakes. Then use your hands to form a homogeneous dough, cover with plastic wrap and let rise for 30 minutes. Mix the vegetable oil, scallions and flour in the ingredients together to form the shortening filling. Rolling pin to the surface of the awakening of the dough rod into a pancake, about half a centimeter after the top sprinkled with oil, sesame seeds, and other seasonings, according to their own tastes, and then tightly rolled into a stick after the cake, the stick with a spiral kind of rolled into a gyroscope like, with flour to put a little four or five degrees of lukewarm water, mixing a little bit of a pause after the (10 to 20) minutes, take the dough to put the board rolled to about 5cm thick, in the cake, put a little vegetable oil, salt, scallion, then rolled up into a line, according to requirements, and then rolled up into a line. Then roll up into a strip, according to the size of the required cake to take the dough.