1. Ingredients

350g flour, 150g bean flour, 5g yeast, 10g butter, 3g salt, 300g oil

2. Method

Mix the flour and bean flour (7:3) evenly, soak the yeast in water at about 30 degrees, add a little salt and knead it into a smooth dough.

Add 20 grams of butter, knead evenly, and beat repeatedly.

Tie it tightly with a plastic bag and place it in the refrigerator to ferment.

Take out the dough one hour before cooking and return to room temperature.

Drain the air from the noodles, cut into the sizes you like, and let it sit for 10 minutes.

Roll the dough into a pancake shape and place it in a warm place to continue to rise.

When the pancakes swell and become lighter, put them into the hot oil pan and fry, then turn to low heat.

The noodle cake in the pot will float quickly, expand, and then change color. Then turn it over. Be careful not to pop the bubbles at this time, otherwise the oil will seep in and taste greasy.

When both sides turn golden, take them out quickly to control oil.