Practice 1, add hot water of about 80 degrees to the flour (the boiling water just bubbles), and stir it into a floccule with chopsticks.
2. Let it stand and cool down (it can be lifted by hand), knead it into dough, cover it with plastic wrap and wake up for 20 minutes before kneading it into smooth dough.
3. Roll 2-3 pieces of dough into thin slices of about 1mm, and cut out the size of 0*20cm with a knife.
4. Brush oil within the red line, and wipe water on the edge 1cm to facilitate adhesion.
5. Fold it in half and press it lightly, then press out the pattern with a fork, and the fork is stained with dry flour to prevent sticking.
6. Grease the pan, put it into the bag cake, brush the front with thin oil, turn it over after branding, and avoid burning it over low heat.
7. After being cooked, naturally separate pockets in the middle, brush some sauce, add Caicai and meat, and the thin crust is soft and delicious.