2. 300 grams of flour into a large pot.

3, slowly add 190 grams of boiling water.

4, slowly stir with chopsticks while adding.

5. Stir into small flakes.

6, after the noodles cooled down a little, kneaded into a smooth dough, covered, molasses more than thirty minutes.

7: Place the dough on a board, sprinkle with dry flour and knead well. This time, the dough is about 480 grams.

8. Divide the dough into four equal portions, about 120 grams per portion.

9: Take one of the desserts, sprinkle some dry flour on the surface, press it flat, and roll it out into a big round cake, the thinner the better, but be careful not to break it. This step does not require a round, because after the roll up, thin enough, the thinner the finished product, the more layers, the better the taste.

10, pour a spoonful of peanut oil, a small half a spoonful of salt, with a hand wipe or brush, around a little space, do not have to wipe to the side, or a little bit of roll up when the oil will leak.

11, from one side so slowly rolled up.

12, rolled up and then from one side to start this roll.

13: Roll it up like this and place it at the bottom of the roll with the end facing down.

14, the rest of the dough also follow this step in turn rolled, covered with a large clean pot, let rest for about ten minutes.

15: Press down and roll out the dough into a round cake, thin or thick, depending on your taste.

16, put a little peanut oil in the pan, keep the heat low, and when the oil is hot, add the pastry.

17, one side of the molding after the flip to fry the other side.

18, the other side of the molding, turn over and continue to fry, fry until both sides of the golden brown can be.