Tongguan Lasagna is made as follows:

Main Ingredients: 300g of Zhongyu Multi-purpose Wheat Cob Flour, 1 tbsp of Five Spice Powder.

Supplements: 3g yeast, 3g salt, 10g corn oil.

Steps:

1. Put the flour and yeast into a bowl, add about 30 degrees of warm water and mix the flour.

2, knead into a smooth dough, cover with plastic wrap to rise.

3. Let it rise until it is twice as big as the original one, and it is all honeycombed when you peel it off.

4: Take out the dough, knead and deflate it, roll it out, and cut it into 1 large and 6 small desserts.

5, make shortening: oil, five spice powder, thirteen spices in a bowl and mix well.

6: Flatten the large dough ball, and roll it out into a dumpling-skin-like disk.

7: Brush with shortening, sprinkle with fine salt, and dust with dry flour.

8: Roll out the small dough into a dumpling-skin-like circle and place it on top of the large dough.

9: Brush the shortening over the small piece of dough, sprinkle with fine salt and dry flour, and so on, leaving only the last piece of dough.

10: Cover with the last piece of pastry.

11: Fold the large crust upward, wrap it around the small crust, and roll it out with a rolling pin to a cake about the size of a steamer, greasing this side with oil.

12: Reverse the oiling process, sprinkle white sesame seeds on the front side, and roll out with a rolling pin to flatten the dough.

13, put the pan warm, put the steamer into the second fermentation thick.

14: Turn on the heat to boiling, change to medium heat and steam for 15 minutes, smother for 5 minutes.

15, carrying the steam cloth out of the pot.

16, electric cake pan put oil to heat, put the cake in the frying until both sides of the golden brown.

17, take out the cake cut into four, layered, very beautiful.