Easy to do, crispy simply fragrant. At the same time, the dry good pastry set aside in the refrigerator can be placed for a week, the morning use of ten minutes to fry a hot pan, and then with a soybean milk or milk, the most suitable for the work of a family of quick breakfast.

Materials:

250 grams of gluten-free flour

150 milliliters of boiling water

Scallions

10 grams of salt

Crisp part:

20 grams of flour

20 grams of five-spice powder

peanut oil

Step 1: Prepare the above ingredients. Add salt to the flour.

Step 2: Add boiling water to the flour and stir with chopsticks to form snowflakes.

Step 3: Remove from the heat and knead until a smooth dough forms, then cover with plastic wrap or a damp cloth and let rise for fifteen minutes.

Step 4: Divide the dough into portions of any size.

Step 5: Stir in the peanut oil, flour, and five-spice powder to make a shortening; then roll out the dough into a thin sheet and coat with the shortening and sprinkle with chopped green onion.

Step 6: ①Take one side of the sheet and roll it up

②Then roll the rolled up strip towards the center

③Roll it into a circle and press the end onto the bottom of the cake

④Finally roll it into a round cake

Step 7: Heat oil in a cold pan and put the rolled up cake into a non-stick pan over a low heat and fry it until golden brown on both sides.

One bite of the crispy crust and the five-spice powder is really memorable.