Materials:

500g of flour, 290g of water, 2g of salt, 1 tablespoon of blended oil, 3g of yeast (dry), sugar in moderation

1. Mix the flour with the yeast and salt;

2. Add the water and form a dough;

3. Pour in the oil, and continue to knead;

4. Knead all the oil in;

5. Let it rise for more than half an hour until the dough increases in size;

6. Exhaust it and let it rise for 10 minutes at room temperature;

7. Put oil in a pan, turn off the heat when the oil is hot and pour in the flour and fry it;

8. Stir-fry it to make it into shortcrust;

9. Take half of the dough and roll it out into a cake;

10. Wipe the shortcrust, sprinkle with salt and pepper, and if you like to eat it sweetly sprinkle it with white sugar;

11. p>

11. roll up;

12. divided into 4 parts, rolled and flattened;

13. rolled into a pastry;

14. smeared with oil;

15. in order to distinguish between salted and sugared, I sprinkled sesame seeds on the sugar cookies;

16. baking tray brushed with oil, preheated oven at 270 degrees Celsius, medium top and bottom heat for about 20 minutes.

Bakery, is a popular baked pasta, there are many varieties, there are large cakes, bakery cakes, Jinyun bakery cakes, wenxian ancient noodle workshop traditional (old noodle) bakery cakes, traditional bakery cakes, hu gou bakery cakes, sesame bakery cakes, shortcake bakery cakes, crispy bakery cakes, hairy noodle heap, off the dregs of the bakery cakes, sugar sesame sauce bakery cakes, oven dry bakery cakes, cylinder oven bakery cakes, rosacea to turn bakery cakes, shortcake meat baked on a hot fire, mixed bakery cakes, furnace dumplings, du weijinqi baked on a hot fire, Cow tongue cake and more than 100 patterns.

According to historical evidence, baklava is the Han Dynasty Ban Chao from the Western region. Hu cake is the earliest baklava, the Tang Dynasty was prevalent. (Ziji Tongjian. Xuanzong 〉 records: An Shi Rebellion, Tang Xuanzong and Yang Guifei fled to Xianyang Jixian Palace, nothing to eat, the prime minister of Yang Guozhong went to the market to buy the Hu cake to present. At that time, Chang'an was famous for making houma cake, the first store called Fu Xing Fang. For this reason, the poet Bai Juyi wrote a poem saying: "Hu Ma Cake is like Kyoto, with crispy surface and fragrant oil. Sent to the hungry and slanderous Ambassador Yang, tasted like Fu Xing no." It said that the cake bought in Xianyang was not like the houma cake of Fu Xing Fang in Chang'an. The practice of houma cake is to take the flour, sesame, five spice salt flour, oil, lye, sugar and other raw materials, and flour fermentation, plus crispy flavor, pulling the agent molding, brush the sugar color, sticky sesame, into the oven baking, and thus Bai Juyi said, "the surface crispy oil". This practice is similar to modern baklava.