Accessories: 10g flour, 30g oil and 2-3g salt.

Exercise:

1. Knead all the raw materials into a smooth and soft dough, put it into a basin, and ferment it to twice the size.

2. Mix the flour, oil and salt in the auxiliary materials evenly to form "pastry".

3. Take out the fermented dough, knead out excess bubbles and knead into slightly thick strips.

4. Spread a thin powder, gently roll it out, roll it into a slightly wider dough, and roll the rest into the same width.

(Roll gently while rolling, which can make the dough thinner. The more layers, the thinner it is. )

5. Brush the pastry evenly, and don't touch the edge of the wide end (for later bonding).

6. Stack from one end, and the width is equal to the width of the strip (that is, stack a square patch).

(Fold the edge and gently stretch it to make the layer thinner. )

7. Finally, wrap the wide side with extra dough and pinch it tightly.

8. Relax for 10 minutes and gently roll out a thin cake blank.

9. Heat the pan, add the cake blank, and bake on low heat until both sides are golden and the color is even.