Jishan Old Noodles Triangular Pastry Cake

Ingredients:

Old noodles: 100 grams of flour, 65 grams of water, a pinch of yeast

Main dough: 300g flour, 170g water, 3g yeast

Pastry: 40g low flour, 25g oil, 1 tsp salt

Method:

1. Mix the old flour, flour, salt, yeast and water and knead into a smooth dough. Mix all the ingredients for the pastry

and set aside. There is only salt and oil in the pastry, no other seasonings are needed, and the noodles will have a strong aroma. The old noodle used here is a small piece of dough that has been fermented in advance. Mix the ingredients for the old noodle in the recipe, ferment it

until it forms a honeycomb shape, and put it in the refrigerator overnight.

2. Let the kneaded dough ferment until it is 1.5 times its original size.

3. Take out the fermented dough, flatten it into a round shape, and divide it into 8 small doughs.

4. Use a rolling pin to roll it long first, then roll it wide, and pull up both sides to stretch it.

5. Spread the pastry evenly on the elongated sheet, roll it up, stand it up, and flatten it.

6. Use a rolling pin to roll the dough into a thin round shape and fold it into a semicircle.

7. Fold both sides of the semicircular dough piece toward the middle to form a triangle.

8. Use the palm of your hand to press the folded triangular dough until it is about 1 cm thick.

9. Fold everything and place it on the baking sheet. Let it rest for 5-10 minutes. If you like the pastry to be chewy, let it rest for a shorter time. If you like the puff pastry, let it rest for a longer time.

10. Preheat the oven. Brush oil or water on the surface of the cake. Bake at 200 degrees for 15-20 minutes,

until the surface is golden brown.