Ingredients: wheat flour 25g boiling water 5g cold water 2g edible oil. Appropriate amount of auxiliary materials: roasted sausage, 2 oil lettuce, 1 piece of Chili sauce, 1 spoon of tomato sauce. Processing technology: 1. Pour freshly boiled water into wheat flour, stir it with chopsticks while pouring it, and finally 3min it into a small snowflake shape. 2. Let it dry a little, add cold water to knead it into dough, and add appropriate amount of oil to knead it into a very loose dough. 3. Divide into equal shares. 4, take a roll thin, very thin, can show the lower chopping board 5, brush a layer of oil, sprinkle some salt

and gradually fold it from one end to the other, like a folding fan. 7, after it becomes long, take one end as the core, and rotate and wrap it into a cake shape. 8. Improved cakes 9. Each cake shape is put into a bag. Eat now and don't put the bag. Really fry 1, take a portion, press it flat, roll it thin 11, fry a little oil in the wok with low fire 2, turn it upside down. 2, Tip:

I just add the right amount of oil while kneading the dough, but there is no accurate amount. In short, it is good that the loose dough does not stick to your hands. 2, You can make more at a time, and just put the dough in the refrigerator and take it out for frying. The noodles are very loose. When frying, you can press the cake with a shovel to adjust the appearance. 4. It is suggested to use animal oil or unsalted butter, so the taste will be crisper. 3. Indian flying cake

Ingredients: 5 grams of gluten flour, auxiliary materials: 5 grams of salt, 1 grams of edible oil, 1 white sugar from Apple, 5 grams of sesame seeds, 5 grams of gluten flour, 5 grams of salt, 26ml of warm water. Knead the dough into soft and smooth dough. 2. Divide the kneaded dough into four or five bun skins.

Knead each dough round, oil it, put it in a dish, wrap it with plastic wrap, and put it in a refrigerator for over an hour. 3. Take down the small dough, put it on a chopping board, squeeze it flat by hand, and drag it around with the palm of your hand pressing the chaotic skin to produce a pancake shape.

The hand gently mentions that the edge of the chaotic skin is pulled outward, and it is pulled open in every direction, becoming a paper-thin hydrating mask, even if there are rotten holes in some positions, it is irrelevant. 5. Sprinkle white sugar first, according to personal preference, sprinkle appropriate amount of white sugar, then sprinkle apple granules cut into fine dices, and then sprinkle mashed peanuts and black sesame seeds.

naturally, if you like to eat salty and delicious food, you can sprinkle it with sauteed meat foam or diced sausage, pork floss, dried shrimps skin, onion, white pepper, and then sprinkle it with chopped flowers and white sesame seeds. That's a salty and delicious flying cake!

Fold it gradually, from both sides to the center, and fold it like this, and then fold it from both sides to the center. 8. Finally, fold it into a rectangular shape. Boil the bottom pot, pour in five to six saucers of oil, and keep the temperature at 6% to 7% with medium and small fire. 9. Put in the folded Indian flying cake, and pull the four corners with both hands to unfold it and set the shape. Fry until one side turns slightly yellow, scoop it up with a shovel, turn it over and fry it again. 1. You must turn it over frequently, fry it into double-sided golden yellow, take it out of the pan, drain off unnecessary oil, and use oil-absorbing paper to absorb vegetable oil, slice it and set it on the plate.