2, Accessories: 8 grams of salt, 1 teaspoon of pepper, cooking oil.
3, practice:
(1) 400g of gluten-free flour, 100g of which is parboiled in boiling water to sow, and then add about 130g of cool water one by one.
(2) not hot after hand kneaded into a smooth dough, covered with plastic wrap relaxation 30 minutes. The dough should be softer, so as to ensure the texture, and scald the dough with boiling water is also to increase the pronounced softness of the cake.
(3) While the dough is relaxing, make some shortening by adding 50g of flour, 1 tsp of pepper, and 8g of salt to a bowl.
(4) Heat about 60g of oil in a wok, and let it cool for a while before pouring it into the bowl slowly and mixing well. (The key tip must be the hot oil to dry for a while, otherwise too high, the oil temperature will make the flour paste off).
(5) specific to how much oil? The thickness of the oil shown can be.
(6) Knead the dough again, divide it into four small doses, and knead it.
(7) Take one of the small dosage and roll it into a thin sheet, and spread the shortening on it. (Note! The crust should not be too thick or too thin, about 2mm, thick layers are not distinct, thin wrapped in shortening easy to rot).
(8) smeared with a good shortening of the crust like stacking fans, a layer down a layer, until all stacked.
(9) stacked dough from one end of the roll, while stretching and rolling the last remaining a little bit of dough, the rolled pressure on the top. (Roll while stretching, so that the inner layers of the cake will be more thin) All done and then relax again for ten minutes.
(10) Take a portion of the loosened dough and roll it out into a pancake.
(11) Rolled out the cake is thin and soft, use a rolling pin to help, roll the cake on the rolling pin.
(12) Pre-heated electric pie pan in a moderate amount of oil, put the rolled out biscuits. Add more oil if you want it to be crispy.
(13) Put in the pie and cover, about 1 minute, open, brush the surface with a little cooking oil.
(14) heat for a while until slightly browned color, then open the lid and pour a little oil, this is also for more crispy (you can also not add).
(15) In the middle of the turn once again, until both sides of the golden brown can be out of the pan.