1. First prepare 500g flour, 350g-400g cold water and a little oil.

2. Add water to flour to make dough. Basically uniform. You don't have to rub hard to smooth it. Then cover the surface with plastic wrap or wet drawer cloth for about 1-2 hours. Pick up a surface by hand and stretch it. If you don't retract, you'll be fine

3. Take a piece of dough about 1/4, knead it into long strips by hand, and then flatten it. You can also flatten it with a rolling pin, not too hard. Brush with a thin layer of oil.

4. Roll up from top to bottom, press both sides with your fingers and close your mouth.

5. pinch your mouth. Put your mouth down. Roll with a rolling pin into a cake about 0.5cm thick.

6, hot oil in the pot, put the baked bread, brush a little oil, medium and small fire. Look at the bubble in the bread. You can turn it over. When you turn it over, you will find bigger bubbles. The cake baked in this way is successful.

7. Then you have to turn over every once in a while. Until both sides are baked golden brown. If you don't eat it immediately after cooking, use a drawer cloth and put it in a bag. This will make the cake soft when it is cold.

Method for kneading dough with white crust cake

It is very important that the cake is soft and delicious, and the dough must be fully saturated with water. We need to boil half the flour in boiling water and half in cold water. The dough made by semi-scalding noodles is stronger than that made by full-scalding noodles, and it will not break the skin when rolling cakes, and the water content is more than that made by cold water, so it is very important to master this ratio.