The flour is particularly delicious in this way, rich in layers, oily but not greasy, and steamed is more delicious than flower rolls

I don't know if you have eaten Xinjiang's special food, oil tower, it has a long history, the shape is like a tower, the surface is thin like paper, there are many layers, oily but not greasy, fragrant and soft but not sticky, suitable for all ages. A good oil tart must be fragrant, but not greasy, not sticky to the teeth, gently pull it will shake apart without breaking, fluffy cotton soft. In the morning, it is served with a bowl of meatball soup, and when eating, use chopsticks to clamp it from the top of the oil tart, lift it upwards, pull it up layer by layer, and put it into the soup bowl, which is not scattered or mushy!

——[Xinjiang Oil Tower]——

1. Prepare the ingredients

1. Dough part: 300 grams of all-purpose flour, 2 grams of yeast, 2 grams of salt, 150 grams of warm water.

2. Puff pastry: 30 grams of butter (or the same amount of mutton fat and lard, depending on personal preference), 20 grams of flour, 20 grams of cooking oil, 2 grams of salt, and 2 grams of Sichuan pepper powder.

Second, start production

Step 1: Melt the weighed yeast in warm water at about 30 degrees Celsius, which will speed up the fermentation of the dough. Then slowly pour the yeast water into the flour and stir it with chopsticks to form a large dough flocculent.

Step 2: Put some cooking oil in the dough, then knead it into a dough, relax for 5 minutes, then knead the dough smoothly, and let the dough rest for about 45 minutes.

Step 3: Heat the pan, add the butter and cooking oil, boil the grease and turn off the heat. Butter is easy to burn, so turn off the heat in time after it melts.

Step 4: Take a clean small bowl, add an appropriate amount of salt, five-spice flour and flour, then pour the heated fat into the flour, stir well, and make a thin puff pastry for later use.

Step 5: We should pay attention to the state of the dough proofing, and don't proofing too much, otherwise the dough of the oil tower made will not be tough. The picture below shows the state of the dough after proofing.

Step 6: Brush the plate with oil, move the proofed dough to the board, and knead to exhaust. Then knead into long strips, knead into evenly sized dough and roll round. Cover with plastic wrap and let stand for 20 minutes.

Step 7: After the dough has risen to the time of rising, take one, roll out a rectangular thin dough with a rolling pin, and evenly spread a layer of puff pastry.

Step 8: Then slowly roll up from the right side of the dough, pulling and rolling as you go, and roll it firmly.

Step 9: Take a rolled oil tower noodle, twist the plate around, and press it with your thumb, otherwise it will fall apart when it comes out of the pot, and finally roll it into a tower embryo.

Step 10: Then put the finished oil tower embryo into the cage drawer and let it rise for 10 minutes.

Step 11: After proofing to the time, add water to the steamer, put it in the cage drawer and steam for 20 minutes, and simmer for 5 minutes to get out of the pot.

The oil tower is ready, it is rich in layers, it tastes oily but not greasy, it is particularly delicious, soft and fragrant, more fragrant than pancakes. It is relatively simple to make, as long as you don't start the dough and use the half-made dough to make it.