This "salty crispy cake" is good whether it is eaten hot after cooking or after being placed. The crispy taste and slight salty taste can be eaten as breakfast or lunch. The practice can also be flexible, and it can be baked with an electric baking pan or baked in an oven. The matching ratio of pastry and dough is introduced in the tips.

material

Ingredients: 500g； wheat flour;

Accessories: appropriate amount of oil, salt and pepper powder.

Salty shortcake

1

Add corn oil and purified water to flour, and stir into flour ears.

2

Make soft dough, cover with plastic wrap and bake for 20 minutes.

three

To make pastry, add a little salt, pepper powder and corn oil to the flour.

four

Mix well and form a dough.

five

Evenly dose the spread dough.

six

Similarly, evenly add the pastry.

seven

Take a dough, roll it round, and put a piece of pastry.

eight

Wrap it tightly, which is the green body.

nine

Finish them all in turn.

10

Take a green piece and roll it flat.

1 1

Roll up from one end.

12

After rolling in turn, cover with plastic wrap and relax for 10 minute.

13

Roll out the slack green body.

14

Fold it three times.

15

It can be baked by gently rolling it flat.

16

Preheat the electric baking pan. Put the green body in.

17

Bake until both sides are brown, and then take out the pot.

18

Dish and serve.

Tips

1, you can also use no salt and pepper powder, and the original taste is good.

2. The proportion of pastry, flour: oil =2: 1

3, the oil in the dough is about 10%, and the rest is adjusted with pure water.