Just finished making a batch exactly to @liuzhou's recipe.
It's only a half batch because we like smaller ones. I don't make the coil and flatten it because mine have had an occasion to separate. I make the initial role, cut them into rounds and roll them into flat biscuit like shapes with a rolling pin. Fry them on a dry Grill and then into a 370° oven for 10 minutes. They fluff up slightly on the grill and then more in the oven. The texture is perfect.
@Mianbao if you are looking to learn about Chinese food there is no better place than the Forum, both in articles that you will find from the past and from present members. If you get an answer from @liuzhou, @Duvel or from @KennethT you can take it as gospel. Information on the Internet is always iffy but these three will never steer you wrong.
