1. To prepare the raw materials, add 3g yeast and 15g edible oil to the flour.
2. First mix the flour, yeast, cooking oil, and then add 2 eggs.
3. Stir the flour and eggs with chopsticks.
4. Add appropriate amount of warm water and stir well.
5. The dough will be well-fermented with moderate hardness.
6. Remove the fermented dough from the basin.
7. Knead until even.
8. Divide into two identical noodles.
9. Appropriate amount of pastry flour, add appropriate amount of five-spice powder, salt and mix well.
10. Heat the cooking oil in a pot and pour it into the flour (stir evenly while pouring, and let cool)
11. Wrap one of the noodles into the shortbread, close the mouth down.
12. The two noodles were wrapped in shortbread and pressed flat.
13. Roll into a rectangular shape.
14. Fold in three folds and roll out a rectangular shape.
15. Fold it into a cake dough for a while.
16. Roll out a little into the baking pan (preheat first), close the lid (upper and lower medium heat)
17. After the golden brown is baked, the egg-bread multilayer cake is out of the pan, golden in color, soft on the outside and soft on the inside.
18. Cut open the egg-bread multi-layer pie, the layers are distinct, the outside is crispy and the inside is soft, fresh and delicious.
19. The pancakes on the baking pan are fragrant, non-sticky, non-sticky, evenly flowered, golden in color, and mildly salty.
Tips:It will be better if you roll it out for a while.
