I want to burn this oil cake with freshly boiled water. The oil cake for cooking noodles is mixed with chopsticks while pouring boiling water, and the wheat flour is scalded into a flocculent shape with hot water. Cool the dough and knead it into dough 10 minute, and knead the dough until it is smooth. Roll out the dough as thin as possible. Pour in cooked oil, spread it, sprinkle with chopped green onion, pepper noodles, salt and a little dry flour, roll it up and roll it into a cake. Boil the oil in a wok, put the rolled flour cake into the wok and rotate it so that the flour cake is evenly oiled, and then burn it on the other side. At this time, pour the cooked oil into the pot and rotate the cake so that the other side of the cake is evenly coated with oil. The cake is cooked quickly, and the cake is constantly pushed with a frying spoon, so that the cake collides with the pot wall, making the cake soft and the layer more obvious.

Bread is also called Taiwan Province Hand-grabbed Cake. The finished products of these cakes look yellow in color and shiny in oil, and smell like near-burnt noodles and delicious chopped green onion. It tastes soft on the outside and hard on the inside, with fragrant onion, good taste and endless aftertaste. To make this kind of cake, you usually use semi-scalded noodles, that is, 80-degree hot water to knead the dough, cover it with a fresh-keeping bag and wake it up for half an hour. When the dough wakes up, put it in a pot, pour in a proper amount of wheat flour, stir-fry until it turns yellow, and the fragrance can be preserved. This is a simple shortbread, flour oil, also called ghee. This is mainly used for a wide range of purposes, such as crisp sesame cake, chopped green onion cake, flour cake, fried steamed bread and so on.

Knead the awakened dough into dough, roll it into thin slices with a large rolling pin, sprinkle with refined salt, chopped green onion and thirteen spices, then spread with ghee and spread evenly. (You can also add all seasonings and chopped green onion to the flour oil, which is more convenient to use. ) Melt it with a knife in the middle, and then draw twice to divide it into strips. Grasp the strength of both sides, make a big twist, then turn it over from one end, gently press it into a bun-like round lump from the side, wake it up for a while, then roll it into scones, and you can fry it. Fry until the bottom is burnt, the fragrance of chopped green onion floats out, and the color on the top becomes lighter. Turn over and fry until it is formed. Before taking out the pot, use two shovels to pick the right from both sides. Layer by layer, a little mousse cake and gold cake are successful.

Bread is a kind of cake, which contains jiaozi and leek. In your knowledge, generally speaking, making Melaleuca is all about cold water and noodles, and many areas should also focus on cold water and noodles. In other words, practice must be based on proofreading. The longer the dough wakes up, the longer it takes to make it, so that the cake is crisp and delicious. Bread is a kind of food that people often eat. That's how I make a thousand layers of cake. First of all, I put the wheat flour in a pot, add a little cold water after the water is boiled, and then mix the flour with the mixed water, and wake it up for 10 minutes. After waking up, I opened the flour and thinned it. Then I add some oil, white sesame seeds, salt and so on. And then roll it up and pull it up.