1. Put 200 grams of flour in the basin and poke a small hole in the flour with chopsticks.

2. Pour 80g hot water in batches.

3. Stir the hot water and 2/3 of the flour with chopsticks into snowflake-like flour wadding.

4. Mix the remaining 1/3 flour into 4g [foam multi-source], and then pour about 10 ~ 15g cold water into the remaining 1/3 dry flour several times.

5. Use chopsticks to stir cold water and 1/3 dry flour into snowflake-like flour wadding.

6. Knead all the flour into a smooth dough by hand, cover it with a wet cloth and bake for about 20 minutes. The amount of water depends on the gluten of flour. Different flours have different gluten, so the water consumption is different. So when you add water, you should add it several times, and don't pour it all at once. )

Method for making dough cake blank:

7. Put the baked dough on the chopping board.

8. Prepare a small bowl, put a small amount of cold water, bend the four fingers of your right hand slightly and dip it in water.

9. Still slightly bend your fingers and stick the dough repeatedly and thoroughly.

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10. Then knead the dough repeatedly by hand.

1 1. Knead the dough into an oval shape and knead it into a cylindrical strip.

12. Pull the cylindrical strip dough into a dosage of 50g by hand.

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13. Put a batter on the chopping board, buckle it with your palm and move your palm back and forth.

14. Make the dough form a round dough under the movement of the palm.

15. Press the round dough into a round cake by hand, so that the cake blank is ready.

One of the folding methods of bread blanks;

1. Take a flat round cake blank and roll it out with a rolling pin.

2. Roll the cake blank into an oval shape.

3. Dip a little cooking oil with a brush and evenly brush a layer of cooking oil on the oval cake blank.

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4. Fold the cake blank in half from the middle, then dip a little cooking oil with a brush and evenly brush a layer of cooking oil on the folded cake blank.

5. Curl and fold the cake blank upward and inward from one end along the length of the cake blank by hand.

6. Roll it all the way to the other end of the cake blank, and plug the edge of the other end into the gap at the lower end of the curled part to form a curled cylindrical medicament.

7. Cylindrical reagents are placed on the chopping board.

8. Press into a circle with the palm of your hand and roll out the cake blank with a rolling pin.

9. Roll out a thin rectangular cake blank or round cake blank.

The second folding method of bread blank;

1. Take a flat round cake blank and roll it out with a rolling pin.

2. Roll the cake blank into an oval shape.

3. Dip a little cooking oil with a brush and evenly brush a layer of cooking oil on the oval cake blank.

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4. Put one end of the cake blank close to the body by hand, lift it up and turn it inward.

5. Hold one end of the cake blank away from the body by hand, lift it upward and turn it inward, and evenly brush a layer of cooking oil on the turned cake blank with a brush.

6. Fold the cake blank back to the middle to form a hinge, and roll it into thin strips with a rolling pin.

7. Roll the dough blank into a cylinder and stand on the chopping board.

8. Press into a circle with the palm of your hand and roll out the cake blank with a rolling pin.

9. Roll out a thin rectangular cake blank or round cake blank.

The third folding method of bread blank;

1. Take a flat round cake blank and roll it out with a rolling pin.

2. Roll the cake blank a little bigger, or it is a round cake blank.

3. Dip a little cooking oil with a brush and evenly brush a layer of cooking oil on the round cake blank.

4. Wrap the cake blank into a flower bone shape according to the method of wrapping in a small steamed bun, and pinch it tightly to wrap the edible oil in the dough.

5. flatten the flower-shaped cake blank by hand.

6. Form a flat round cake blank and roll it with a rolling pin.

7. Roll out a thin rectangular or round cake blank.

The fourth folding method of bread blank:

1. Take a flat round cake blank and roll it out with a rolling pin.

2. Roll the cake blank into an oval shape.

3. Dip a little cooking oil with a brush and evenly brush a layer of cooking oil on the oval cake blank.

4. Hold the center of the oval cake blank inward with chopsticks, and clamp the oval cake blank into a butterfly-shaped cake blank.

5. Hold one end of the butterfly-shaped cake blank by hand, lift it up, turn it back to the middle and fold it into a hinge-shaped cake blank.

6. Pinch the hinge-shaped cake blank with both hands and shape it slightly.

7. Put the cake blank on the chopping board and roll it out with a rolling pin.

8. Roll out a thin rectangular cake blank or round cake blank.

The fifth folding method of bread blank;

During the production process, it suddenly occurred to me that the production method of Shanxi Liulin sesame seed cake can also make the cake easy to be layered, because the use of ghee in the production process of Liulin sesame seed cake can play a role in layering. For details, please click: Shanxi: Liulin Sesame Sesame Biscuit, a special snack in Qin Jin, is crispy and delicious, which can strengthen the stomach and promote digestion. When cooking, finally roll the cake bigger and thinner.