Scald the flour for one third, and then soften the flour with cold water.

Ingredients: flour; Water; Salt; oil

Cooking method

1, scoop the flour into the basin.

2. Pour in the right amount of boiling water.

Scald the flour for one third, then stir the flour with cold water.

3. Until all the dry flour is wet, there is no dry flour, as shown in the figure.

4. Sprinkle some dry flour on the panel, pick the dough onto the dry flour with chopsticks and knead it into smooth dough.

The longer the kneaded dough is left, the softer the dough becomes.

6. Divide the noodles into several portions.

7. Roll out the dough, sprinkle with salt, roll it into thin slices and brush it with oil.

8. The rolled noodles are collected from both ends to the middle and stretched together from both ends.

9. After stretching, roll from both ends to the middle, and roll to the middle and stack together.

10, all rolled up. At this time, cover with plastic wrap and let stand for 10 minute.

1 1. Roll out the rolled cake, pour the oil into the pot, put the rolled cake into the pot and cover it. Cook slowly on low heat, feel the skin slightly cooked, and turn it over until both sides are golden. At this time, pat it along the edge of the cake with a wooden shovel. The more you shoot the cake, the softer it becomes and the layers are layered. Take it out of the pot and enjoy it.