1. Add 250 grams of flour, 2 grams of salt, and 150 grams of warm water to a flocculent shape, knead it into a smooth dough, and seal it for 30 minutes. Only then can make 3 cakes.
2. Divide the awake dough into 3 equal parts.
3. Spheronized, the surface is oiled and sealed to wake up for 50 minutes or more.
4. Don't knead the awake dough, just pat it and roll it out
5.
Stretch it out a little more and spread the pastry evenly on the surface.
Pastry ingredients: 1 tablespoon of flour, 2 tablespoons of oil, a little salt to make a very thin paste.
6. Fold up like a fan
7. Stretch it out, roll it up from one end, tuck the tail down, and wake up for another 10 minutes
8. Roll out into large pancakes, separate them with greased paper or fresh-keeping bags, and keep them frozen. Each piece of cake must be separated by greased paper so that it will not stick together.
9. The cakes are taken out of the refrigerator without thawing, brush the oil on the electric baking pan, and put the cakes on
10. The surface is also oily
11. Bake until golden on both sides, and pat with a shovel while branding to get the layers.
Tips:The noodles must be awake for many times, so that the waking dough has good ductility.
