1, mix flour and salt first, slowly pour in boiling water, stir it clockwise with chopsticks while pouring, continue to slowly pour in cold water and stir it evenly with chopsticks, add lard and knead it into smooth dough by hand.
2. After the dough is kneaded, cover it with plastic wrap and wake up for 30 minutes.
3. Put the dough on the chopping board, round it, divide it into 8 parts on average, and evenly spread a layer of corn oil on each dough to prevent sticking.
4. Put corn oil on your hands and gently knead the dough into a cake. Roll it into a rectangular transparent dough with a rolling pin. The thinner the dough, the better.
5. Fold the long side of the dough slowly to the other side like a fan with the help of a slicing knife.
6. Gently pull the two ends of the folded noodles by hand, grasp the strength and never break them.
7. With both hands, slowly circle one end of the noodle until it is rolled into a round cake, and press the closed end under the noodle cake. After rolling, coat both sides of the bread with a layer of corn oil, and let it stand and relax 15 minutes.
8. Gently roll the rolled dough into a round cake with a thickness of 0.5 cm with a rolling pin, and each cake is separated by baking paper, and one layer of baking paper is stacked in turn.
Precautions: When baking, put a little oil in the pot, take the cake out of the refrigerator and put it directly without thawing, and bake it until it is golden and turn over. Push the edge of the cake from outside to inside with a shovel, which is helpful for layering.