Practice, how to eat the northeast big oil cake, the home-cooked practice of the northeast big oil cake.

condiments

wheat flour

1500g

condiments

Four-handed/face primer

Proper amount

hot water

Proper amount

Welsh onion

Proper amount

Soybean oil

Proper amount

Refined salt

Proper amount

pepper

Proper amount

step

1. Mix flour and flour starter.

2. Add a little water and knead the two into a ball.

Knead into a ball.

4. Knead into smooth dough and put it in a warm place for fermentation.

5. Ferment to about twice, with honeycomb on the surface.

6. Add a proper amount of flour to the basin and knead it into a uniform dough.

7. Knead into smooth dough, take it out and divide it into several small pieces, then put each small piece on the chopping board and continue to add dry flour to knead the dough.

8. Evenly rub the pores on each small piece of dough.

9. Roll it flat.

10. Sprinkle with dry flour.

1 1. Roll thin repeatedly.

12. Make a big piece of dough.

13. Sprinkle with chopped green onion.

14. Sprinkle with salt and spiced powder.

15. Apply evenly.

16. Roll up.

17. Cut the slices with a knife.

18. Line segments of equal size.

19. Knead the two ends of each section to the middle to form a round cake.

20. Roll each round cake thin.

2 1. Let stand 15 minutes.

22. Put the oil in the pot. When the oil is hot, add the oil cake.

23. Bake until golden on both sides.

skill

1? There are flour starters, but none of them can be fermented normally with yeast.

2? The dough should be softened.

3? If the fermentation needs about 1 hour in summer, the winter will be longer.

4? Pancakes need more oil.