ingredient:
500 grams of flour, 3 grams of yeast powder, 3 grams of sugar, salt, chicken essence, cooking oil, green onion
method:
Pour the prepared yeast powder and sugar into the flour, stir well with chopsticks, and then add the right amount of warm water, do not add a lot of water at one time, add while stirring, and the noodles become wet cotton flocculents to stop adding water. Then knead into a smooth dough covered with plastic wrap and let the dough rise for 40 minutes.
The process of waking up the noodles is mixed with puff pastry. Add 2 scoops of flour to a bowl, heat a small amount of oil in a pan and pour the oil into the bowl. Then add a little salt and stir well with chopsticks.
After waking up, roll into long strips, divide into small agents of equal size, and roll out each small agent into thin slices.
Brush the dough with a layer of puff pastry, sprinkle with green onions, and use a knife to cut several even strips horizontally.
Roll up the noodles from the bottom up, brush them with a layer of oil on them, roll them up and set them on the board for another 15 minutes.
After 15 minutes, stretch the noodles from each end to the outside, roll the side to the middle, and when rolled to the middle, stack the two rolls together.
Roll out the rolled dough with a rolling pin to a dime-thick pie.
Brush the pan with oil, preheat for 3 minutes, then put the cake inside and burn until golden and crispy on both sides.
