1. Pour the flour, soy flour, and corn flour into the pot, add in the eggs, salt, five-spice powder, chopped pepper leaves, and yeast powder. Then add a proper amount of warm water (the water temperature should not exceed 30 degrees), add the sides and kneading the noodles, so that you can control the softness and hardness of the noodles.
2. Knead the dough so that you can put the lid on and prepare the dough.
3. It’s hot in summer, and at most 2 hours will be fine.
4. Sprinkle some flour on the chopping board, and sprinkle some flour on the top of the prepared noodles, so that the kneading will not stick to your hands.
5. After kneading the dough, knead into long strips, and then cut into pieces of this size.
6. I used a small chopping board with a little oil on it so that it doesn’t use flour or stick to the chopping board. The small chopping board is also easy to clean. After the cake is rolled, make 3-4 small cuts with a knife.
7. Add a proper amount of oil to the pot, wait for the oil to heat up (a little smoking), and then add the finished cake. After the pan is cooked, the cake will expand until it is fried to golden brown on both sides before being out of pan.
8. The extra noodles also made a pot of steamed buns. Mixed cold dishes, and tomato egg soup.
Tips:Don't knead the noodles for too long, otherwise it will affect the effect. Be careful when frying oil cakes, and be careful of scalding from oil spills.
