The first time I ate straw hat cake was in college. At that time, I thought the cake was rich in levels. Later, I heard that the cake was invented by people in the northeast. As a southerner, pasta is self-taught, because no one around can do it. As for the practice and taste, I don’t know. I just want good taste!

Ingredients

90g medium gluten flour
60g boiled water
Proper amount of salt
Appropriate amount of vegetable oil

Directions

Step 1
While heating the water, stir the flour until you can't see the dry powder.

Step 2
Knead into a ball and stand still for 30 minutes.

Step 3
Roll into thin discs.

Step 4
Apply oil and evenly sprinkle an appropriate amount of salt.

Step 5
Cut with a knife as shown in the figure, and do not cut off the main two sides.

Step 6
Stack each one vertically, with the oil side next to the oil-free side in front.

Step 7
A little more twist.

Step 8
Dish in a circle, the tail receives the bottom of the cake, and press it tightly.

Step 9
Roll with a rolling pin. The thinner the better.

Step 10
If you eat the rolled cake the next day, you can use plastic wrap to separate each piece, put it in the refrigerator for refrigeration, and fry it the next day. When frying, use medium to high fire until both sides are golden. If it is thick, fry it for a while.