Here is the most primitive method of grasping cakes and the simplest formula. Its composition is also very simple. Probably the materials needed are a little medium gluten flour, half a cup of boiling water and cold water, a spoonful of salt, and the most important ingredient is lard. You can eat more lard. Why use lard? We can't use the rapeseed oil or corn oil we eat, because lard is more fragrant when extracted from oil refining, and its layers are distinct, so it can be loosened quickly. Here are the specific ways to catch cakes.
First, we put flour, cold water, boiled water and salt into a container and stir them together. First, we twist them into a virtual shape, then knead them into a ball by hand, just like spaghetti, and then cover them with wet cloth or plastic wrap to wake them up for about 20 minutes. Then we divide the dough into several equal parts, and each equal part can be made into thin round cakes of similar size. After that, we spread the prepared lard evenly on the pancakes, then roll them into strips, which are almost cylindrical in shape, and then flatten them and roll them into pancakes about two millimeters with a rolling pin.
The last step is frying. We can use a pan, put some oil in it, and then heat the oil with fire. When it is about 50% hot, we can put the cake in first and then take it out by hand. Pat both sides of the cake loose. Baked cakes must be eaten while they are hot. The purpose of this is to loosen it more easily. If the weather is too hot, we can isolate our hands with gloves or paper towels. This is the way to catch the cake.