1. Ingredients: 160g flour, 50g boiling water, 55g warm water, 5g sugar, 2g yeast, 4g salt, 1.5g baking soda, lard (corn oil) 5 grams;

2. Put 80 grams of flour, half of the formula, into a basin, pour 50 grams of fresh boiled water into the basin, and stir with chopsticks to form a flocculent hot noodle.

3. Add the remaining 80 grams of flour, 5 grams of sugar, 2 grams of yeast, 4 grams of salt, 5 grams of lard and 1.5 grams of baking soda, add warm water and the hot noodles just now Knead the dough into a smooth, soft and non-sticky dough, evenly apply cooking oil (corn oil) on the surface, cover with plastic wrap and ferment. White sugar is added to help fermentation, and lard (corn oil) is added so that it will not harden when cooled. Lard is more fragrant than corn oil.

4. Ferment until doubled in size. If you poke a hole with your finger and it does not shrink back, it means fermentation is complete.

5. There is no need to exhaust the air, just divide it into 10 pieces (approximately 28g/piece) and roll them into balls. The action of dividing the pieces and rolling them into circles is equivalent to releasing the air. It is very clean without exhausting the air. If the dough is sticky, apply some oil. Be sure not to use flour to prevent it from sticking (during frying, powder will fall off and the oil will become turbid). If you make a lot at one time, you need to cover it with plastic wrap to prevent it from drying out.

6. Apply some oil on the countertop or lay a layer of plastic wrap to prevent sticking. Start with the first rounded dough and roll it out into a round shape. The most suitable thickness is about 3-5mm, not too thin. Or it is too thick, use the tip of a sharp knife to make two slits in the middle of the dough sheet, and pierce it thoroughly. The slits will naturally separate without sticking, and the dough cake is ready.

7. Place on a greased or plastic-wrapped surface, roll out and cut all the dough pieces and place them at intervals, cover with a piece of plastic wrap and let them rest for about half an hour (winter) , the relaxation time is determined according to the indoor temperature, and the time will be shorter in summer.

8. Just see that the dough piece has expanded slightly. Add enough cooking oil (rapeseed oil or corn oil) to the pot, heat it over medium-high heat to about 200°C and add the dough. You will see the dough float immediately, which means the oil is warm enough. Use chopsticks to turn it a few more times. Secondary surface, allowing it to be heated evenly can expand better. If it does not float immediately, it means the oil temperature is low. You need to increase the heat or wait for the oil temperature to rise before adding the cake embryo.

9. Determine how many cake embryos can be put in at a time according to the amount of oil in the pan. When the oil temperature is high enough, big bubbles will form and the cake will be softer. Otherwise, the texture will be harder.