Method of making Wudalang baklava is as follows:

Tools/ingredients: 80 grams of cooking oil, 1 tablespoon of pretzel salt, 300 grams of water, 3 grams of yeast, 100 grams of black whole-wheat flour, 80 grams of oil, 1 tablespoon of pretzel salt, bowls, basins, pans.

1, first and water dough. Melt the yeast with warm water, and little by little pour the yeast water into the flour, stirring the flour into a big floury shape first.

2, and then into a smooth dough, in the process of kneading, the middle of the molasses 5 minutes before kneading, it is better to knead. If the room temperature is cooler, you can put 1 tsp of sugar into the dough to help it ferment.

3. Add the pretzels to the whole wheat flour and mix well. Bring the oil to a boil and pour it into the prepared whole wheat flour, stirring promptly. The oil should be boiling in a smoking state, don't let the oil temperature get low.

4. Roll out the dough into a large rectangular shape, a little thinner, more layers.

5, put the mixed black whole wheat flour shortening on the big cake, use a spatula to scrape flat. You have to remember that the amount of pretzels in the shortbread should be controlled, not too salty, after all, it is a staple food, there is a light flavor can be.

6, the spread of shortening of the large pastry rolled up, and then divided into small dosage.

7: Pinch up the cut ends of each dosage, close it up so that the shortening doesn't show, and then organize it into a circle.

8: Roll out each dosage into a small cake nearly 1cm thick, and on the surface, I used a spatula to press out the texture horizontally and vertically, and then covered it with plastic wrap for half an hour, so that the cake can rise and flourish.

9, small cakes hair good, the pan put oil, into the small cakes on medium heat cooking, the cake cooked to both sides of the golden brown color bulging look on the good.

10, finished.