Northeast pie is a kind of food in northern China, which is eaten as a staple food. With flour as the material, the making material is simple and the method is not complicated, and it is deeply loved by people. Northerners usually take pie as their staple food, while southerners mostly eat it as a snack. Because the making method is simple, it is very common in ordinary families. Let's take a look at how to make authentic northeast big cakes and what is the correct making method of big cakes.

Ingredients: 500g flour, sesame oil100g;

Practice:

1, pour the flour on the chopping board, take a cup of boiling water (boiling water is necessary, the instant noodle cake is soft), and prepare a pair of chopsticks (for stirring the flour, of course, if you think that your hands are not afraid of boiling water, you don't have to prepare them).

2. Pour the water bit by bit, while stirring with chopsticks to make the flour flocculent (pour the water slowly, and stir quickly, otherwise the flour will form a large block and it will be overheated), and at the same time, pull the flocculent flour aside, so as not to get in the way.

3. When the flour is all flocculent, you can put down your chopsticks and let the flour cool (don't let it cool completely, it will feel warm to the touch, not hot). 4. Knead the flour into dough until you feel that the dough is strong enough to wake up.

5, wake up about 15 to 20 minutes, re-knead, roll it into a large piece with a rolling pin, the thinner the better.

6. Pour a little salad oil on the noodles, stack the four sides of the noodles to the center respectively, dip the salad oil (the purpose is actually to spread the salad oil evenly), and then sprinkle salt and pepper evenly (don't sprinkle too much, people who like to eat sweet can sprinkle sugar, but it must be soft white sugar, and the white sugar particles are too large).

7. Roll up the noodles from one side, roll them into a long strip, and cut them into several pieces with a knife (not too big, too big cakes are not easy to burn).

8. Pinch the two ends of the cut small pieces (to prevent the salad oil from leaking out), ball them up, and roll them into cakes with a rolling pin (it is recommended not to be too thin, because if they are branded too thin, they will become crisp and not soft enough. Of course, if you like shortcakes, it is another matter).

9, finally can be branded, put more oil in the pot, when it's 50% hot, you can put the cake in. It's best to use medium or small fire, watch the cake bulge in the middle (like blowing a balloon), you can turn it over, watch it bulge again, and turn it over three times, that is, each side is branded on both sides, and the cake becomes yellow and you can start the pot.

Although the method of pie making is simple, we need to pay attention to many details. When adding too much water to flour, the cake will be too soft and easy to stick to the pot, and if adding too little water, it will be easy to burn. Therefore, it is necessary to grasp the ratio of water to flour, so that the pie made will be delicious.