Baked Wheat Cake
1.
Put 200 grams of flour in the pie crust ingredients in a basin, add warm water, stir with chopsticks while pouring, and then add about 15 grams of corn oil or salad oil.
2.
Knead it into a dough. It’s not very smooth. It’s okay. Cover the lid and let it stand for 10 minutes. Knead it again, and the dough will be soft and smooth. Cover the noodles for 20 minutes.
3.
Put 30 grams of flour, 2 grams of five-spice powder, and 3 grams of edible salt in a small bowl, add 30 grams of corn oil or salad oil and mix well.
4.
Roll the oily dough into a thin sheet, use the back of the small metal spoon that we usually eat, spread a thin layer of oily pastry, and spread it as evenly as possible.
5.
Roll up the dough and divide it into equal-sized doses
6.
Pinch the ends tightly to prevent the pastry from running out. Roll it out with a small rolling pin, fold it into three folds, turn it 90 degrees, and repeat.
7.
Turn it to 90 degrees, roll it out, fold it up and down into three folds, arrange it a bit, and turn it into a rectangular biscuits.
8.
Brush the surface with egg liquid (just use a quail egg), sprinkle with white sesame seeds, and let it rest for 15 minutes. This time is just right to preheat the oven, heat up to 200 degrees and lower to 190 degrees for 15 minutes. After the oven has been preheated, the biscuits are loosened, put them into the oven and bake for 16 minutes.
9.
After the biscuits are out of the oven, let them dry for a while. They can be eaten without being hot. They are delicious and crispy when they are hot. You can smell the fragrance across the road when they are baked.
