1 first, mix the dough with warm water, and the dough will be softer. You can stir the dry flour with a pair of chopsticks, and slowly add water while stirring (so that the dough can be softer). When there is no dry flour, knead it into soft dough by hand and wake it in a warm place 10 minute.

2. Knead the dough, roll it into rectangular slices, brush oil on the rectangular slices, roll it into long strips, and make two or three doses. Each dose is squeezed from both ends, flattened by hand and rolled into a round cake.

3. Heat the oil in the pan, then add the cake (be sure to use medium heat and cook slowly) until one side expands, turn it over and brush the oil, then bake the other side, and then take it out of the pan when both sides brush the oil cake and bake it golden brown.

4. Put oil in the pot and fry other cakes in turn.

Features: crisp and delicious, with distinct layers.

The practice of thousand-layer cake

Ingredients: 500g flour, 5g salt and a little lard.

Practice: 1, boiling water to 80 degrees, more than half of live flour, pay attention to the soft feeling;

2, the face is slightly cold, and the rest of the face is burned alive with cold water; The key must be soft (the most important thing to pay attention to here) and wake up for 20 minutes;

3. Paving the noodles evenly to a thickness of 3-4 mm, and evenly brushing lard and salt on the dough in turn;

4. Roll out the dough from one end, knead it into a dough roll with a diameter of 4-6 cm, then roll it out from both ends in the opposite direction, roll it to the middle, stack it up, and evenly spread it to a thickness of 5-8 mm. ..

5, put a small amount of oil in the iron pot, heat, put the cake into the pot, slowly put it, repeat until cooked, and take the pot.

Note: the experience of this practice is very rich and it is difficult to express clearly. Just do it for a while, and more practice will succeed. To make a thousand-layer cake, it must be crispy, rich in soil and delicious.