Raw materials:
500g of common flour, 150g of boiled water, 150g of cold water, 70g of butter (20g of which is added to the dough), and a little salt.
Practice:
- Add 150g boiling water into flour, stir with chopsticks, and then add about 150g cold water, depending on the amount of water absorption. Add 20 grams of softened butter after initial dough formation, knead until the surface is smooth and tough, and the dough is relatively soft, put aside and relax for 30 minutes.
- The dough is divided into 8 parts on average, with a little oil applied on the surface to prevent sticking.
- To apply oil on the chopping board, roll a piece of dough into a thin piece, the thinner the better, almost transparent.
- Sprinkle a little salt on the cake skin, evenly apply a layer of butter, put the butter in the microwave ahead of time to soften, fold the cake skin like a fan, and never roll it.
- Fold the crust into a long one, stretch it from one end and roll it up, and make it into a ball.
- Relax the shaped dough for 20 minutes and roll it into pancake.
- Make more than one cake at a time. Separate each cake with oil paper or fresh-keeping film, and put it in the refrigerator freezer. When eating each time, you don't need to defrost, just burn it in a pan.
Tips:
This kind of dough is a semi hot method. If all the dough is hot, the dough has poor toughness, and it is not easy to roll it into thin and large pieces, so the layer of hand grasping the cake is not so clear and soft. In addition, when baking, put a little oil in the pot, take the cake out of the refrigerator and put it in directly without defrosting, burn it to a golden side, and use a shovel to push the edge of the cake from the outside to the inside, which is helpful for layering. Take out the cake, put in a broken egg liquid in the pot, slightly solidify the cake and cover it on the egg, the two will stick together, the egg is fully cooked, take out the vegetables you like on the roll, squeeze on all kinds of sauces, and start eating.