Yangzhou famous specialty Thousand Layer Oil Cake

Overview

How to cook Yangzhou famous specialty Thousand Layer Oil Cake at home

500G ordinary flour, 10G yeast, 10G aluminum-free baking powder, 360G warm water, knead the dough.
Bake the dough for 20 minutes, roll out the dough into a thin shape and brush with a small amount of salad oil.
Sprinkle a layer of sugar, the amount depends on personal preference.
Spread the diced sugar lard and fold it from the right side to about 10 cm wide.
When the fold is almost to the end, fold it in the opposite direction from the left side and fold it back onto the dough piece.
Use a rolling pin to compact the dough.
Roll out the dough into a rectangular shape, not too thin to prevent the diced lard from protruding from the dough.
Fold it into four parts like a quilt, lay it flat, and decorate it with red and green silk.
Let it rise for 10 minutes and steam over high heat for 17 minutes.
Turn off the heat and simmer for 3 minutes, remove from the cage and let cool.
After letting it cool, cut it into diamond-shaped pieces and steam it briefly before eating.