Since I learned to make this small cake, my child eats it noisily every day, and my family makes it several times a week

Dough Cake 

Dough: 300 grams of all-purpose flour, 160 grams of water, 3 grams of dry yeast, appropriate amount of salt, 20 grams of sugar

Thin puff pastry: 30 grams of fine corn flour, 45~55 grams of corn oil, a little salt

1. First put the dry yeast into the water and stir until it melts, so that the activity of the dry yeast will be better stimulated, and then put the white sugar into the all-purpose flour (that is, ordinary flour) and stir evenly, then slowly add the yeast water to the flour, and stir with chopsticks while pouring the yeast water

2. When the flour is stirred into a large dough flocculent, add 20 grams of lard, add lard to add flavor to the dough, if there is no one at home

3. Knead a rough dough without dry flour, seal and rest for 10 minutes, so as to give the dough a certain amount of time to relax, so that the gluten of the dough can form by itself

4. After resting, come back to knead the dough, knead it briefly for a minute or two, and the dough will become very smooth and delicate, and seal and ferment again to twice the size 

5. Take advantage of the time of dough fermentation to make thin puff pastry, mix the thin puff pastry materials and stir evenly, the amount of salt is not too much, and you can also prepare a little ham and sausage dice, so that the taste is richer

6. After proofing, the dough becomes significantly larger, and the rich honeycomb tissue inside the dough can be seen when torn apart.

7. After venting the dough, flatten it by hand, cover it with a wet towel or plastic wrap and relax for a few minutes, this is done to prepare for the next step of rolling

8. It is easier to roll out the dough after relaxation, and roll it directly into a large rectangular dough sheet (in the sixth step, if your dough can be rolled out without relaxation, you can roll it directly into a large dough sheet, and relaxation is to roll it out better) 

9. Pour the thin puff pastry evenly on the large dough sheet, and then gently scrape it with a scraper

10. Roll up the large dough sheet from one end, pinch it tightly at the end, divide it into small pieces of appropriate size, and roll the dough sheet naturally, don't roll it too tightly, which will affect the fermentation of the dough

11. Then stand the dough up, with one of the cuts facing up, and arrange it into a circle 

12. After all the dough is arranged, transfer the small dough to a pan or electric baking pan, cover and proof, pay attention to leave enough space between each two small dough

13. After the small dough is fermented until it becomes significantly larger, add an appropriate amount of base oil to the pan and fry slowly over medium-low heat

14. Fry until one side is golden brown and then turn it over, and the other side is also golden brown and then turn it over again, so that you can get out of the pan after two cycles

15. This small cake is characterized by golden crispiness on both sides, but the inside is particularly soft and delicious, the taste is particularly rich in one bite, and the cornmeal crisp added is particularly fragrant, and the layers are also very distinct, and you can tear it around and eat it

Tips

1. Don't ferment the dough for the first time, it will have a sour taste if it is fermented too much.

2. Use corn flour for puff pastry, and you can also use plain flour if you don't have it.