How to make delicious Shaobing

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  1. Take 230 grams of flour, add a small amount of salt, set aside ~ 5 grams of yeast, mix thoroughly with 230 grams of water at about 35°C, and let it stand for 20 minutes ~ (mentioned in the accessories 3 grams of salt, the amount used for frying pancakes)

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  2.Add the yeast water into the flour one by one, and knead it Make 3 smooth dough and ferment for 1-2 hours depending on room temperature~
  The dough has risen until it has doubled in size.Dip your fingers into the dough and press a hole in the dough.If the hole does not spring back and there are no wrinkles around the hole, it means the dough has just risen.Good~~

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  3.During the fermentation of the dough, fry the pastry and set aside ~ (heat the pan with cold oil, follow the instructions Add the amounts of flour, oil, thirteen spices, and salt in the auxiliary ingredients list to the pot in order, and stir-fry over medium-low heat~)

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  4. Knead the fermented dough repeatedly for more than ten minutes until it becomes a smooth dough, roll out half of it into a thin sheet, and spread it with pastry~

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  5.Fold the top, bottom, left and right 3 times~

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  6.Roll it into thin slices again, this time folding it up, down, left and right 4 times~

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  7. Continue to roll into thin slices, Cut into 4 to 6 pieces depending on the size of the roll~

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  8. Let the cut noodles rest for 20- For 30 minutes, perform secondary fermentation.Preheat the oven.Put the secondary fermented dough into the oven and bake at 200°C for 15 minutes.(The oven temperature and baking time are adjusted according to the conditions of your own oven)

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  9.Super delicious sesame cakes, let’s eat~ (it’s steamed on the plate, equally wonderful~ The steamed version is more suitable for those with weak teeth Good people eat it, like my dad~haha~~)