Main ingredient: wheat flour 800 grams

Seasoning: 30 grams of soybean oil, 4 grams of pepper, 4 grams of salt

We will be adjusted to the fine powder into a cold water dough, pulled into the dough, rolled out into a rectangular slice, smeared with a layer of soft puff pastry, stacked from front to back, stretching long, the left agent head pressed into a round base, the disk from the right side, stacked on the top of the base agent, a little molasses, rolled into a round pancake, both sides of the brand into a

Simmer for 2 minutes. Add the cold water, mix and knead the dough, then add 10g of vegetable oil and knead the dough until smooth. Place in a covered bowl and leave to rise for 30 minutes.

2. Transfer the dough to a board and knead briefly.

3. Divide the dough into 16 equal portions of about 46g each, preferably weighed on a kitchen scale. Roll them out separately.

4. Relax with a film for 10-15 minutes.

5. Take a piece of dough and try to roll it out. If the dough is loose and can be rolled out easily without springing back, it means it is ready. Sprinkle some dry flour on the board, and roll each small dough into a round cake of the same size, as big as the mouth of the second bowl.

6. All rolled out.

7. Try to be the same size, the same round, leave a little dry powder on the cake to prevent sticking. At this point you can prepare the steamer, the pot put a good bottom water, put a steamer sheet, open fire.

8. Now brush the cakes with oil. Take a cake, brush a layer of vegetable oil on one side, oil more, every corner should be brushed to, do not have a blank space, otherwise it will cause the following steps of sticking.

9. Take another cake, cover the cake with a good brush of oil, and then brush a layer of oil on this cake, cover another one, brush another layer, cover another one, and then stack all the cakes in turn. If you don't feel comfortable doing this, it's fine to stack 8 in two piles. Roll out the overlapping pies further. Place on a plate and steam in a boiling steamer for about 4 minutes. When the top pancake on the plate is cooked, check it and remove the top two or three, while the rest continue to steam. Take out the cake, fold it and put it in a pot with a lid to prevent it from drying out, at this point the cake in the pot is cooked again, take a few more and repeat the above action, take out all the cakes in turn

11. Look at the cakes made in this way, so thin that you can see the pattern under the plate.

12. rolled with sauce, cucumber, fried vegetables, etc., you can eat. Today I made chili sauce, cucumber strips and scrambled eggs with fungus.

13. You can see the roses on the plate.

14. lilies to cover the cake

15. rolls of stir-fried vegetables.

16. Melon strips, it is recommended that no matter what you do, do not omit this cucumber strips, which are the finishing touch to the refreshing taste of gluten cakes.

17. fried sauce, the sauce should be made with sesame sauce and soybean paste two kinds of sauce is fragrant and flavorful. You can make meat sauce, egg sauce, chili sauce and so on.