- flour 500g,
- water 250ï½ž325g,
- edible oil 25g,
- Baking Powder 15g,
- salt 6g.
Step2: Dissolve the salt and oil in the water, and then add in the flour. Stir slowly for 3 minutes and stir quickly for 3 minutes with dough batch . (By manual work: Mix all the raw materials and roll the dough well, then place for 10ï½ž20 minutes, fold or lengthen the dough 3ï½ž4 times, an interval of 10ï½ž20 minutes for each time).Finally, rub the dough until smooth.
Step3: Cover the dough with plastic wrap, place for 0.5ï½ž2 hours at room temperature(the time in winter is longer then in the summer), then place the dough in the refrigerating chamber (use after 6 hours, the dough can be kept for two days).Thaw the dough to room temperature before using, or place for 3ï½ž8 hours at the room temperature .
Step4: Lengthen the dough and cut it into small pieces of 2cm wide and 8ï½ž10cm long.
Step5: Overlap the two small pieces, stretch to 45 cm, fry in the oil of about 180ï½ž220â„ƒ, until arising golden brown color.