Noodles with Thousand Layers
Thousand layer cake is a common type of cake in Chinese pasta, which is golden in color, crispy on the outside and soft on the inside, layered and separated layer by layer, not greasy when eaten hot, and not hard when eaten cold.
Step 1 . Roll the prepared dough into rectangular pieces of uniform thickness.
Step 2 . Evenly apply the oil pastry, fold it from the top and bottom incisions towards the middle, fold it over, and so on (oil pastry is made with an appropriate amount of flour, oil, five spice powder, and salt).
Step 3 . Finally, fold the dough (I had already chopped the scallions and folded them in half before I remembered to put them in, haha, only a part was put in).
Step 4 . Roll it into a large round cake, add the thousand layered cake after the water boils.
Step 5 . Steam the thousand layered cake for 20 minutes.
Step 6 . Add an appropriate amount of cooking oil to this pot first. The freshly steamed pancake is too hot to hold by hand and is directly stuck in the pot.
Step 7 . Boil the thousand layered cake and make it golden on both sides before serving.
Step 8 . Cut the pancake into pieces and put them on a plate, layer by layer, layer by layer, with yellow outside and noisy inside.
Step 9 . The thousand layered cake is golden in color, with layers as thin as paper. It is not greasy when eaten hot and not hard when eaten cold.
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