Tendon cake is also called straw hat cake, a specialty of Northeast China. It is transparent and thin as if each layer is dipped in oil, fragrant but not greasy. Production methods: Raw materials: 1.1 kg of flour, 250 grams of soybean oil, 20 grams of refined salt, a little pepper Preparation: 1. 1 kg of flour poured on the board, add 475 grams of warm water, 10 grams of salt and into a slightly harder than the oil cake dough, molasses for 15 minutes. 2. Put 100 grams of flour in a bowl, add 10 grams of refined salt, pepper and 150 grams of soybean oil and mix into a soft pastry. 3. Roll the molten dough into strips, pull it into 250 grams of dough, press it slightly, and roll it out with an oil stick into a sheet 33 centimeters long and 13 centimeters wide, and spread the soft shortening on it evenly. Then hold the upper end of the horizontal head with both hands and fold it over and over again until it reaches the head, stretching it out. Turn the dough over from left to right, face upwards, and then coil the pastry from left to right in the shape of a straw hat, and leave it to molasses for 10 minutes. 4: Turn the dough over, press it slightly, and roll it out with an oiled rolling pin into a round cake about 46 centimeters in diameter. 5. the pan burned seven to eighty percent heat, first brush a layer of oil, the cake with oil stick under the pan first "grab face", and then find the fire, the available palms of the hands to push the turn, see the cake on both sides of the golden brown, dingzhi flower that is cooked. With a spatula to shovel out, everything five and a half, on the table can