How to grasp the semi-finished cake by hand

How to grasp the semi-finished cake by hand

Add 150g boiling water to the flour, stir with chopsticks, and then add about 150g cold water, depending on the water absorption. After the initial dough is formed, 20 grams of softened butter is added and kneaded until the surface is smooth and tough and the dough is relatively soft. Put it aside and relax for 30 minutes. Divide the dough into 8 portions on average and apply a little oil on the surface. To prevent sticking, oil should be coated on the chopping board. Take a piece of dough and roll it into thin slices. The thinner the better, the more transparent. Sprinkle a little salt on the crust, spread a layer of butter evenly, put the butter in the microwave to soften in advance, fold the crust like a folding fan, and never roll it. Fold the skin into a long strip, roll it up from one end and roll it into a ball. After relaxing the formed cake dough for 20 minutes, roll it into pancakes. Make more cakes at a time. Each cake blank is separated by oil paper or plastic wrap and put into the freezer. You don't need to thaw it every time you eat it, just put it in a pot and bake it.