Cooking Steps

1. 

   Step1:Add an egg and 1g salt to 200g medium gluten flour (common flour).

2. 

   Step2:Mix well. Add about 30g boiling water in several times. Hot water can make the taste more clamorous and soft. The water absorption of different brands of flour is different. It needs to be adjusted according to the humidity of the dough. Add a little water first. If you feel too dry when kneading, you can continue to add water. Otherwise, reduce the amount of water.

3. 

   Step3:Knead until the dough is smooth and not sticky. Cover with plastic wrap. Wake up at room temperature for about 15 minutes. If you want to have breakfast the next day, you can put it in the refrigerator and refrigerate it. The next morning, continue the following steps.

4. 

   Step4:Cut the shallots.

5. 

   Step5:Sprinkle dry flour on the chopping board. Rub the dough and exhaust.

6. 

   Step6:Rub the growth bar.

7. 

   Step7:Cut into 3 equal parts with a scraper.

8. 

   Step8:Roll with a rolling pin to form a thin skin.

9. 

   Step9:Brush with a thin layer of vegetable oil. Sprinkle with salt and onion. The salt content can be adjusted according to the baby's age and taste.

10. 

    Step10:Roll up in one direction.

11. 

    Step11:Roll it up crosswise and close it up.

12. 

    Step12:Flatten slightly. Make sure the seal doesn't crack.

13. 

    Step13:Roll it again with a rolling pin to make pancakes.

14. 

    Step14:Don't stick the pot and turn it on. Brush a thin layer of oil.

15. 

    Step15:Put in the pancake. Brush a thin layer of oil on the surface.

16. 

    Step16:Fry over medium low heat until the bottom is yellowish. Turn over.

17. 

    Step17:Continue frying until both sides are yellowish, then leave the pot. Cut into small pieces, and you can eat them