Hand-torn cake

Hand-torn cake making process: 1. Take proper amount of flour (according to your food intake); 2, take a bowl of warm water (check the water temperature by hand, it doesn't feel hot); 3. Put the flour into a container, add a proper amount of warm water, and use the ordinary dough mixing method. The dough is softer, and it is best to feel a little awkward; 4. Roll the dough into a big pancake; 5. Spread the oil and salt evenly on the pancake (generally, I spread the oil on the surface, and repeatedly fold the cake in half at different angles to make the cake completely covered with oil); 6. Roll up the bread coated with oil and salt; 7. Cut the rolled bread into 6 cm sections by hand or knife (you can choose your own size); 8. Gently pull the dough roll section by hand, then twist it like a twist, and then press it together to form a small round cake; 9. Roll out the small round cake with a rolling pin; 10. Put a little oil in the cake pan (the fire should be low); 11. After the oil is hot, put the rolled cake in the pot and cover it; 12. When one side is slightly browned, turn the cake over; 13. After repeated several times, after seeing that both sides of the cake are browned, you can go out of the pot; 14, the cake after the pot, you can use your hands to extend the edge and want to beat the inside, break up, and the fragrant hand-torn cake is done.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)