Straw hat cake is a special snack of Han nationality in northeast China, which is famous for its distinct layers, soft texture, crisp taste and straw hat shape. Everyone likes to eat the scallion cake made last time. Today, while there is still a little lard, try to make straw hat cakes, which are crisp and can be torn off layer by layer and eaten in your hand. Therefore, straw hat cake is also called hand-grabbed cake.

Ingredients: flour 1. 1 kg soybean oil 250 g refined salt 20 g pepper noodles a little.

Production method:

1. Pour 1 kg flour on the chopping board, add 475g warm water,10g salt to make dough slightly harder than oil cake, and bake for15min.

2. Put100g flour into a bowl, add10g refined salt, pepper noodles and150g soybean oil and stir until soft and crisp.

3. Knead the baked dough into strips, pull it into 250g dough, gently press it, roll it into 33cm, 13cm wide slices with fried dough sticks, and evenly spread the soft dough. Then hold the upper cross head with both hands, fold it back and forth until the end, and stretch it outward. Turn it upside down from left to right, and then roll it up from left to right according to the shape of the straw hat 10 minute.

4. Turn the cake over, gently press it and roll it into a round cake with a diameter of about 46 cm with an oil rolling pin.

5. When the pot is 70% to 80% hot, brush a layer of oil first, and hold the cake from the pot with fritters to "grab the noodles" first, and then find a fire. You can push it with your hand and it will be cooked when you see the golden T-flowers on both sides of the cake. Shovel it out with a shovel, and everything will be fifty percent, fifty percent. Serve the food.