2. The key to crisp pastry lies in dough mixing, which should be divided into two times. First, use water and a part of flour, 200g of common flour, pour in 120ml of water, stir with chopsticks into a flocculent shape, then pour 45ml of cooking oil and knead it into smooth white dough by hand. Then use oil and a part of flour, 120g ordinary flour and 50ml edible oil, and knead by hand to form an oily dough. As long as you have these two doughs, the shortcake will be a success.
3. Roll the white dough into a round cake with a rolling pin, then flatten the oily dough by hand and put it in the middle of the white dough, then wrap the dough into a big steamed bun like a steamed bun, put the steamed bun down, roll the big steamed bun into a big cake with a rolling pin, and roll the flour cake from the edge.
4. After being rolled into long strips, cut it into 2 cm wide flour paste with a knife, take a flour paste, pinch both sides cut by the knife and seal it, then rub the flour paste into a circle by hand. All the flour pastes do this, then cover it with plastic wrap and wake it on the panel for 10 minute.
5. The next step is stuffing. If you like sweet food, you can pack some sugar, purple potato paste and bean paste, and if you like salty food, just sprinkle some salt and spiced powder. After the dough is awakened, press it flat by hand, then wrap it in the stuffing you like, close it like a steamed stuffed bun, then roll it round on the panel with the mouth down, and roll it into a small round cake with a rolling pin of one centimeter thickness.
6. Preheat the electric baking pan in advance, without brushing oil. Put the pastry embryo into the electric baking pan and fry it until it is golden on both sides. Since the electric baking pan is heated on both sides, it will take three to five minutes to put it in. The pan is heated on one side and needs to be turned, and all the slag falls out of the pan.