material

250g of medium gluten flour, 200g of boiled water, salt 1 teaspoon and salad oil.

working methods

1. Pour the flour and salt into a basin and mix well.

2. Rush into boiling water and stir with chopsticks.

3. The dough is slightly cold, knead it into dough and wake it for 20 minutes.

4. Sprinkle the dry noodles on the panel and knead the proofed dough into smooth dough.

5. grow into a long strip.

6. The small dosage of 16 is the same size.

7. Squeeze a small dose with your palm.

8. Every small dose is rolled into a round skin of about 10 cm, and a layer of oil is evenly brushed on it.

9. Fold 8 round skins according to this, and the top layer need not be oiled.

10, press the folded cake evenly with the palm of your hand several times.

1 1, and then rolled into pancakes. Pay attention to rolling on both sides to keep the size and thickness of both sides consistent.

12. Heat the electric baking pan in advance, brush a layer of oil, and fry the cake.

13, about 1 minute, turn the cake over and bake the other side.

14. Then gently peel off the top piece of the cake that has turned golden.

15, roll it into a roll, put it on a flat plate, and cover it with a piece of cloth to prevent the skin from drying out.

16, according to this, fry all the cakes and roll them into rolls, and you're done.

17, serve cake rolls and shredded pork with your favorite dishes, spread the sauce, and start enjoying the delicious gluten rolls!

skill

1, because the dough is mixed with boiling water, you must wait for the dough to cool a little before kneading it. Don't burn your hands.

2. The size of small dose is similar to that of jiaozi.

3. When you brush oil on the crust, you must brush it all, otherwise it will stick when you flip it, and it is not easy to uncover it.

4. control yourself by stacking several layers of cake crust, but try to roll it as thin as possible when it is finally formed.