Hand cake

Overview

Make some during your break and freeze it in the refrigerator for breakfast.

Add a small spoonful of salt to the flour, mix well, use slightly hot water to mix into dough, it must be dough, and then add a small amount of cooking oil.
Use kneading techniques to knead the mixed dough into a soft dough, cover it and let it rise for about 5 minutes.
Take it out, knead it and leave it for a while.
Cut into appropriate size dough.
Shape into long strips, place on a plate, and brush the surface with oil.
Rub everything together, code it well, seal it with plastic wrap, and let it rise for half an hour.
Adjust the pastry, add cooking oil to the flour, mix well and make it slightly thin.
Take out a piece of dough, flatten it, roll it into a long strip, and coat it with puff pastry.
Fold the pastry coated dough.
Roll up from one end, pull it while rolling, roll out the tail, and wrap the bottom.
Like this.
Grease the chopping board, roll out into thin pancakes, place them on oil paper, roll out all the pancakes, separate them with oil paper in the middle, and put them in the refrigerator to freeze.
When eating, take it out without defrosting, put it directly on the pan, brush some oil on the surface, and bake until it changes color and both sides are golden.
Look, this is done.
You see, what a delicate layer.
Can be rolled into vegetables and eaten.
You can also make fish head puff pastry.