Everybody put the dough together and knead it smooth, and then wake up in a closed bag for ten minutes. The reason for proofing is to remove the stiffness of the dough, so that it is easy to roll the dough open and evenly in the process of rolling the dumpling skin. Therefore, the bread is organized. There is also a very heavy process, that is, making the pastry into wheat flour, thirteen spices, 1 salt, then adding cooked edible oil, stirring and blending into a sticky state, that is, pastry. Don't be too thin when preparing shortbread, because shortbread is very easy to flow out.
The following is the second key to making Melaleuca cake, "dumpling skin technique". Rub the dough into strips, then press it open with a handle, roll it out in a large area with a rolling pin, and roll it out thinner and thinner gradually. In the rolling process, the range must be adjusted until the thickness is symmetrical and rolled into a rectangle. Then spread the pastry evenly on the rolled dough and sprinkle a little dry wheat flour to avoid the fluidity of the pastry. Then roll out the dough with a knife and divide it into three equal parts, and fold it neatly and orderly. Gently press the pasted dough with a rolling pin to make it thin. After cooking, put it in an electric baking pan and fry both sides in edible oil until yellow.
In which step is it easy for novices to roll over? When making a thousand layers of cakes, remember the method of kneading dough. Half of the wheat flour is mixed with boiling water and half with cold water, so the cake made by kneading dough is not hard enough to cool. If you want to feel crispy, put more oil when making cakes, but don't want to be too crispy, just put less oil and bake for a while, and adjust flexibly according to your own hobbies.
Cover the fresh-keeping bag tightly and wake up for dozens of minutes. Knead twice in the middle until the batter is smooth. Divide the prepared bread into several buns you like, sprinkle with dry starch and knead until smooth and round.