Warm water melts the yeast powder. If you are really not sure about the amount of yeast, then how much water is used to mix the flour, and the yeast will float evenly on the surface of the water, and it will be covered almost. If you don't boil water, you will burn the yeast to death. If you mix the flour, try to dig a hole in the middle and I will pour water while stirring it with chopsticks. When it is soft after being stirred into a ball, there is still a thin circle around it, so don't add water. Take it out and knead it. The hardness and fundamentals are good.

Step 2

After kneading into dough, wrap it with plastic wrap and wake up for about ten minutes.

Step 3

After 10 minutes of proofing, roll it into a pancake, not too thin. According to experience, if it is too thin and the oil is soaked, it will affect the proofing of the later noodles. Pour in cooking oil, fold the corners in half and get oil, and then evenly sprinkle with pepper powder and edible salt.

Step 4

Corner rolling

Step 5

Then roll it from both sides.

Step 6

Press one side against the other, gently press it with your hand, and directly put on the rolling pin, because it is thin, oil will flow.

Step 7

Finally, after rolling into a circle, it will wake up for about 40 minutes, which should be about one hour in winter and almost half an hour in summer. This step is very important. In addition, when waking up, try to put it on a curtain or a plate and put it directly into the pot, otherwise it will not wake up if you use your hands to cook or pinch it.

Step 8

Put the oil in a big hot pot, then put the cake on a low heat immediately, cover the pot, and don't turn it back and forth all the time. After about three minutes, spray some water with a watering can, which will be more soft. Turn it over for about six minutes, then spray some water after two or three minutes, and then take it out of the pot in two or three minutes. Eat.