High-gluten flour (I used medium-gluten) 130g

Water (for the first time) 65g Water (outside of the portion) Several pinches of salt

Practice

1Add 65g of water to 130g of flour, sprinkle with salt, and stir in one direction.

2After the flour is basically flocculated into a ball, knead it with your hands, dip your hands in the excess cold water and press it. Some recipes use hard noodles for soaking and washing, while others use kneading the noodles until the chopsticks pick them up and drop them down automatically and easily for the next step, and I used the latter in order to save time.

3Add the water and let it sit for an hour or more, the longer the time, the higher the gluten of the dough.

4Pour off the water and wrestle the dough repeatedly in the palm of your hand to make the noodles al dente and shiny.

5 take a pot, pan round bottom is not limited, I use the electric pie pan, will be hot, put the dough into the hands, to the bottom of the pan, a spin immediately remove the dough, and so the skin baked will be very easy to remove. Because of the use of gluten flour, the dough is constantly adding water, so the crust is on the thin side.

6 Add the shredded radish mixed with seasoning, dip in the special sweet vinegar sauce is the Gandharan pancakes of Leshan.