materials?

5 grams of common flour

5 grams of yeast

3 grams of warm water

95 grams of peanut oil

2 grams of flour

1 grams of salt

Pour warm water of flour yeast into the basin. I put 5g of yeast. If the weather is hot, I can reduce 1g of yeast. If the water is used for the first time, you can add it little by little, not all of it. Each flour has different water absorption.

put it in the chef's machine and knead it into smooth dough, then cover it with plastic wrap, and wait until it is fermented to twice its size.

The fermented dough is honeycomb-shaped, which is good.

Then boil it in a pan, add 95g of oil, put 2g of flour in a cool pot, add 1g of salt to the flour, mix it, and then pour in the cooked and warmed oil, and stir it into crisp.

Then roll it into long strips

and divide it into five small doses. Then, squeeze the dough that leaked crispy like this

and roll it into a rectangle

, then roll it up, then roll it into a rectangle

, and then roll it up, this time with the opening facing up, first roll it horizontally for a few times, and then roll it vertically into you. Start all dough according to this step. If the dough touches your hands, oil them, not flour. All operations are completed, cover with plastic wrap and wake up for about half an hour, then preheat the oven for 23 degrees.

bake at p>23 degrees for 2 minutes, and then take out the oven.