Cover the dough with plastic wrap to prevent water from evaporating and drying the epidermis. After waking up, roll it into a thin dough, brush it with oil, and sprinkle some salt and dry flour. This will not only taste fragrant and tender, but also be a layered semi-hot noodle. That is, when kneading dough, scald some flour with boiling water, and then knead the remaining flour and the scalded flour into semi-hot noodle dough before use.
Half of the flour is poured into boiling water several times, and stirred into a flocculent state with chopsticks while pouring. Be sure to burn the noodles thoroughly. Cool and knead into dough. Knead the two kinds of dough into smooth dough, cover it with a lid or a wet cloth, and wake it for about 20 minutes. Pie tastes softer, and the higher the gluten, the more chewy and tough it is. Then when making cakes, we prefer high gluten flour, medium gluten flour and low gluten flour, followed by medium gluten flour. We usually make Chinese cakes.
Boiled water: Boiled water and noodles are suitable for pancake boxes, pancakes and other pasta. The dough will be slightly softer and translucent. Some flour is cooked in advance, which is easy to cook, but sticky. I made a pancake box with boiled noodles the other day. The bigger the stuffing, the better. The more layers of pancakes, the better. As long as it can be rolled up layer by layer, it will be baked in a pot. After cooking, it will be tender outside, and cut into angular cakes with a kitchen knife. Especially delicious, even if it is cold, it will be soft and delicious.