1. The flour is mixed with water to form a soft dough and fermented at room temperature for 2 days.
2. The edible alkali is hydrated with a little bit, poured into the middle of the dough, fold and knead repeatedly until the dough is smooth.
3. Roll the dough into large thin slices, spread the lard, sprinkle flour and salt.
4. Roll up.
5. Divide and form into a pie shape.
6. Bake it in a pan first, and then put it on the baking tray.
7. Preheat the oven at 190℃ and bake it until golden on both sides.
8. The old-fashioned biscuits with crisp outside and soft inside are ready.
Tips:The amount of edible alkali is added according to the degree of fermentation of the old noodles. The kneaded noodles are not yellow in color, and they do not smell sour, which is just right.
