Perilla Melaleuca
1.
This is Perilla, one yuan can get a big one. .If you like its taste, you can dry it in the season to make plant spices
2.
Take two cups of flour and one cup of warm water. Put 2 tablespoons of caster sugar in the flour. If you want to have a salty taste, you can add salt to the perilla oil. I will mention this later. You don’t need to add sugar in this step.
3.
Mix the flour with hot water, stir it evenly, seal the dough directly, and let it stand for 1-2 hours. The longer the standing time, the better the effect of Melaleuca
4.
Set the dough aside and prepare perilla oil. Wash the perilla, dry it with some water, and finely chop it with a knife
5.
Heat oil, pour the perilla and turn off the heat. Or you can pour the hot oil directly into the perilla bowl, the purpose is the same, in order to burst the fragrance of the perilla (If it is to make salty lasagna, salt can be added to the perilla oil)
6.
The dough comes out after an hour, or longer. It can also be refrigerated and eaten as you like. Vent the dough.
Divide into equal portions. This thickness is up to you
7.
Take a dough and roll it out. Spread the basil oil on the topping
8.
Then, pay attention: remember to sprinkle another layer of flour on the dough. This layer of flour is the key to the crisp layer, and the fluffy layer is here.
9.
Roll up the dough
10.
Twist the dough stick to create a layered effect
11.
The two ends shrink toward the middle. Tighten this method after twisting it, it’s easier than rolling out a few buns and folding them.
12.
Raise the dough stick and squash it
13.
Layers of spiral dough come out
14.
Then sprinkle some flour and roll the dough into a dough
15.
You can brush the oil on the pancake or the pan, and use the pan to control the fire to medium and small. Bake the cake
16.
The cooked cakes are spread out to dry, there will be moisture when folded, which will make the cakes regain moisture and affect the taste
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