Required ingredients: 250 grams of plain flour, 150 milliliters of lukewarm water, cooking oil in moderation, salt in moderation

The first step: the flour with lukewarm water and flour, stirred into the wadding into a ball, the dough does not need to knead very smooth at first, kneaded into a ball covered with plastic wrap sealed and relaxed for 10 minutes to allow gluten to form on its own, and then open the plastic wrap and knead the surface again. The first thing you need to do is to make sure that you have a good idea of what you're doing, and that you have a good idea of how you're doing it.

Step 2: The kneaded dough is very soft, but not sticky. Move the dough onto the board and roll it out into a long strip, place 3 or 4 dollops of dough under it, and then roll each dollop into a long tube. Prepare a plate with a thin layer of oil, put the long tube in it and roll it around the plate to make sure that each side is coated with oil, then cover it with plastic wrap and seal it to relax for half an hour.

The oil on the surface of the dough will make it softer and more malleable.

The third step: after the dough is relaxed, the board is first coated with a layer of oil to prevent sticking, take out a piece of molasses dough, directly pressed and pressed, and then use a rolling pin to roll into a thin pie crust, the surface of the pie crust is coated with a layer of shortening filling, and use a spatula to brush it well, and then fold it up in accordance with the way to fold the fan, and then finally roll it up, with a small tail hidden underneath, and then press it flat. After making one pie shell continue to make other pie shells.

The shortbread filling: Heat the cooking oil and pour it on the flour seasoned with salt and five spice powder.

The fourth step: after all of the pasta are ready, take out the first good pasta, press flat with a rolling pin to roll into a one-dollar thick pie crust, rolling must pay attention to the strength of the center to the surrounding push out, and to the front and back of the two sides of the rolling, so that out of the layers of the uniformity of the beautiful. Rolling must not be too much force, and not too thin, so it is not easy to layer and easy to hard. Many friends pancake problems are mostly due to the rolling of the crust of this most simple and easy to be ignored step.

Step 5: I highly recommend using a pan or skillet to cook the pancakes, the speed of cooking is fast and very soft, the speed of cooking with an electric pancake pan and the softness of the pancake is a little worse. Pan preheating in low heat and then brush the oil, be sure to preheat the pan and then brush the oil, so that the cake is heated evenly, into the cake embryo cover the lid to start cooking, and so on to the pancake discoloration of the pancake by the white crust into a yellow or dark crust at this time to turn over, the beginning of the flip when it is hard, and so turn over the side to continue to cook to the bottom of the face after the golden brown and then turn over, at this time you will feel that the cake is very soft! The other side is golden brown, and then with the help of two spatulas to squeeze inward to the cake to play a little layer out, you can get out of the pan, very fluffy, layer is also super beautiful.

I personally test, this cake is not eaten when the plastic wrap cover to save, put at room temperature environment for a day and two nights will not harden, very fluffy, the overall amount of oil is also less, like to eat hand cakes friends can try.

You can also do more than one time a number of cake embryo, the use of plastic wrap or plastic bag a sheet stacked together in the freezer to save, you want to eat without defrosting, eat with the cooking is also particularly simple.