2. Prepare a large clean container, pour in about 500g of flour, add an egg into the flour (the cake is fragrant and crisp), add a little salt, and pour in a little cooking oil.
3. Then stir clockwise while adding water. Never add water at one time, because it is not easy to control the hardness of dough.
4. After stirring until there is no dry flour in the container, take it out and put it on the chopping board, and gently knead it with your hands until it becomes smooth dough.
5. Then apply a little oil to the dough, cover it with plastic wrap on the container containing the dough, and let it stand for about 1 hour.
6. Prepare the pastry in the gap between waking up, prepare a clean container, pour in about 100g of flour, add a little salt and spiced powder, then add a proper amount of oil in the dry pot and heat it to about 8 minutes.
7. Pour the hot oil, and then mix well in one direction with chopsticks, so that the pastry is ready.
8. Take out the woken dough, knead it slightly and exhaust it, then roll it into a rectangular noodle strip with a rolling pin, which is slightly thicker, then cut it into small strips with a knife, and roll each small strip into a thin strip with a rolling pin.
9. Then spread pastry evenly on it, roll it up from one side, and gently pull it while curling. You can roll several more layers, so the cake made is crisp.
10, after the noodles are rolled, flatten them slightly, cover them with plastic wrap, let them stand aside for about half an hour, then preheat the electric baking pan to about 170 degrees in advance, apply a little cooking oil on it, then gently press the rolled noodles and put them in turn, and fry them until both sides are golden yellow.