The crispness in pancake fruit is called dried flower in some places. Do you have a different name?

Flour 200g, baking powder 1g, water 100ml, 2 tsps of oil, and salt are mixed and kneaded into smooth dough, and stirred for 30 minutes, preferably for a long time. This kind of dough is more plastic and brittle. The dough should be oil cake powder, which needs to be soft and take a long time (6-7 hours) to stir. When frying, the dough becomes thinner and thinner, and many small holes are pointed out with money in the middle. When the oil temperature in the pot comes up, just turn the pot over, melt the refined salt, alkaline noodles and warm water together, then pour in the flour and dough, rub it several times repeatedly, cover it with a wet cloth and wake it up for a period of time (about half an hour). After the dough is proofed, it is divided into several pieces according to personal preference, and one layer is brushed with peanut oil. The night before, sift the flour, add salt and baking powder, then add yeast, eggs and 10- 15g vegetable oil. Cold water and flour are poured into the flour several times and stirred into dough with chopsticks (as long as it can be stirred into dough). This will make the noodles soft. Pancake fruit is one of my favorite pasta, especially the crispy inside. The soul of homemade pancake fruit-crispy, crispy dipped in Laoganma, unexpectedly delicious!

Crispy method is no different from making dumpling skin. You can go to my home page to see the tutorial, with pictures and texts. I hope I can help you! First, prepare a small dough press, prepare 205 grams of flour, add appropriate amount of salt and water and mix well. Press into thin dough with a dough press. Note that if the dough bubbles when frying, it must be thick and will directly affect its taste. The easiest way is to buy a big pancake, cut off the edge and fry it into crispy skin. Put the pancake in the middle into the pancake pot, beat the eggs, add chopped green onion and coriander, then spread a little sweet noodle sauce, Laoganma, and add the crispy skin. Pancakes are ready

Crispy crust is made of ordinary flour. Mix the noodles according to the ratio of one catty of noodles to six ounces of water, bake the noodles for half an hour, then divide the baked noodles into several small gizzards, and roll the noodles into a thin skin with a width of 20 cm and a width of 10 cm.