主食油酥饼原料:白面粉100g,食油适量。制法:炒锅洗净,放入食油烧至八成热时,将面粉倒入搅拌,待面粉略呈黄色时停火,此为油酥,放在一边,冷后待用。面粉以清水和成软面(软硬程度像一般烙饼的面即可),多饧一会儿,把饧好的面擀成片状,将炒好的油酥均匀地平铺在上面,然后卷起,切成小饼坯,擀平上锅烙熟即可。也可将饼坯揉合,使面与油酥合在一起,再做成饼坯擀平上锅。熟后即可食用。 Main ingredients pastry ingredients: white flour 100g, cooking oil amount. Method: Wok wash, add cooking oil until Bacheng hot, the flour into the mixing until the flour slightly yellow cease-fire, this is crisp, aside, cold stand-by. Flour with water and into a soft noodles (soft and hard degree like the general pancake surface can be), more 饧 for a while, the 饧 good surface roll into a sheet, the fried pastries evenly tiled on top, and then rolled up, cut Into pie billet, roll flat pot cooked bran cooked. Can also be mixed briquette, so that the surface and pastry together, and then made cake billet flat pan. Cooked to eat.