Method 1 of making oil cake: dough mixing: 70g of peanut oil is added into170g of flour, kneaded into pastry, and picked into Wu Shan pastry; Then add 1 10g boiling water to flour 330, knead it into snow pollen (that is, knead the flour into snowflake shape), spread it out, throw out cold water 15g, add peanut oil and knead it into water-oil dough. Boiling: the oil-water batter is wrapped in the batter, rolled into long strips, rolled up, flattened into long strips, rolled up and rubbed into long strips, then rolled into long strips, cut along the center line, and rolled into two pie rings, with the knife lines of the pie rings facing upwards and spread out from the center to the periphery to form a bowl-shaped round cake. Cooking: put the cake blank in a pot and fry it with slow fire until it is white, drain the oil and sprinkle with broken petals of white sugar, osmanthus fragrans, green plum and rose. Method 2: Mix the oily water surface and crispy noodles, and fry them into tower-shaped multi-layer crispy cakes. Its crisp layer is distinct, the color is milky yellow, crisp and sweet, oily but not greasy, and it melts at the entrance. Shortbread 1 method. Add 70g peanut oil to170g flour, knead it into pastry dough, and pick it into10g granules. Add 1 10g boiling water to 330g flour, knead it into snow pollen (that is, knead the flour into snowflake shape), spread it out, cool it, throw out 15g cold water, add 55g peanut oil, knead it into oil-water dough, and divide it into 10 pills. 2. Wrap the oil-water batter into the batter, press it into long strips and roll it up. Then the long piece is pressed and rolled into a strip with uniform thickness and rolled into a long piece with a width of 3 cm. 3. Cut the long piece along the long midline, roll it into two cake blanks, and then spread the knife lines of each cake blank upward from the center to the periphery to make a bowl-shaped round cake with a diameter of 8 cm, and keep the crisp lines clear and tidy. 4. Put the oil in the pot, stir-fry until it is 6% mature, remove the pot from the fire, push it in the pot with a spoon, and the hot oil rotates, that is, put the cake blank. When the cake floats to the bottom of the cake cola. When the cake is fried until it is white, turn over and fry the other side until it is white. Remove and drain. 5. When serving, sprinkle 12.5g white sugar and a small amount of broken petals of plum, osmanthus and rose on each cake. Raw materials of homemade shortbread: dry flour, eggs, onions, salt and cooking oil. Practice: Step 1: Put a proper amount of water into the dry flour and stir it into a paste with chopsticks. Step 2: Add onions, eggs and a proper amount of salt to the batter, and then stir well with chopsticks. Step 3: put the pot on fire, turn on medium heat, put a proper amount of oil in the bottom of the pot, and turn the pot body to let the oil slide to the pot wall. Step 4: Scoop a spoonful of batter into the pot and spread it evenly around the bottom of the pot with a shovel. The action should be light, and there must be a process to spread it evenly. Step 5: Turn the cake over with a shovel, and then pour a little oil around the turned cake with a spoon to prevent the cake from touching the pot. When the cake is ready, fold it up and put it on the plate. Crispy cakes with strong onion flavor are out of the pot, and the time for making cakes is very short, usually about 2 minutes. Salt and pepper shortcake 1, and crispy noodles, that is, flour with pepper noodles, salt, sesame oil, vegetable oil and crispy noodles. 2, and water dough, that is, add a very small amount of salt, a little sugar, baking powder to the flour, add warm water to form a wet dough, add a few drops of cooking wine and vegetable oil to the basin, and gently knead with water dough for later use. 3. Mash the two kinds of dough into equal parts, dip one part of dough into a little dry, knead it a little, and roll it into thin slices. Part of the oil surface is flattened and stuck on the water surface, and gently pushed with a dough stick for several times, which is basically as big as or slightly smaller than the water surface. Do the same several times. Finally, cover the water surface slices on it, or brush a little egg liquid, sprinkle a few sesame seeds, and brush less vegetable oil on the baking tray. Melaleuca oil cake material: 1 200 grams of medium gluten flour, 50 grams of salad oil, 2 teaspoons of salt1,and 70 grams of boiled sesame oil cake. 2. 100g medium gluten flour, 40g salad oil. 3. Appropriate amount of chives/salt/salad oil: 1. Stir for 30 minutes (if there is no bread machine, knead the dough by hand until it is smooth). Then let it stand for 30 minutes. 2. Knead the ingredients of 2 into a ball. 3. Wash the onion and cut it into small pieces. 4. Divide 1 and 2 into 5 parts. 5. Wrap 2 into 1 and roll it thin. 6. Sprinkle with salt, oil and onions. 7. Roll into a ball, then flatten it and roll it up. 8. Put a little oil in the pot, turn on a small fire, and fry on both sides until it is completely fried.