prepare 5g of flour, add 5g of salt to increase the gluten, scald the noodles with 15g of boiling water, stir while pouring water, then add 16g of cold water to stir into a flocculent shape, knead into dough, cover with plastic wrap and wake up for 1 minutes.

after ten minutes, open the plastic wrap, stick some oil on your hands, knead the dough until it is smooth and not sticky, then cover it with plastic wrap and wake up for 45 minutes.

after p>45 minutes, open the plastic wrap. At this time, the noodles are already very useful. Sprinkle a little flour on the panel, take out the dough and knead it into long strips, pull it to the size of jiaozi agent, knead it round and flatten it, brush the small flat skins with oil one by one, roll them thin with a rolling pin, be careful not to break them, and steam the rolled cakes in a drawer for eight minutes. Pay attention to put drawer cloth or brush oil under the cake or put it on the plate.

after eight minutes, take out the cake and open it while it is hot. This cake is soft and chewy, but it is not hard when it is cold. It is especially good to roll vegetables. Can be paired with shredded potatoes, shredded carrots, shredded pork and shredded cucumbers.

Precautions:

1. Mix the dough with half boiling water and half cold water, so as to make the cake gluten road.

2. Be sure to wake up. The longer you wake up, the better.

3. Be careful not to burn when uncovering the cake!

This is the way to make pancakes, so the noodles can also be made into shortbread or chopped green onion cakes, both of which are quite good.