Chinese Food

Cooking Steps

1. 

   Step1:Take flour according to the amount of cake you want. Pinch a little sal

2. 

   Step2:According to the approximate volume ratio of three cups of flour and one cup of water, a lump of soft dough with partial unsmooth is allowed

3. 

   Step3:Cover it for 20 minutes. Gently rub the dough

4. 

   Step4:Gently roll it into a small round cake. Move it to the oil coated case / plat

5. 

   Step5:Brush the oil on the surface and stack it up again. Stack it up in groups of three or five. Cover it up and cool it down for 600 seconds

6. 

   Step6:It's almost time to remove the film and move out the first group. Gently roll it out to the size you like (normally, the bigger the pancake, the thinner and the more vulnerable it is). Move it to a pan or electric pancake pan that is heated in advance

7. 

   Step7:Cover and bake for 20 or 30 seconds. Look at the edge of the pancake. It's obviously discolored. Open the cover and turn it over. Cover and continue to bake the pancake

8. 

   Step8:The whole process is less than a minute. Open the lid and move it out to continue to brand the next group. Then divide the baked cakes into pieces while they are hot

9. 

   Step9:It's OK to take the whole dish with it. For example, yesterday's recipe [five color vegetables with black bean sauce and eggs] (the most right is the heart of the giant clam that takes the place of onions in the pancake

10. 

    Step10:Here. Give you Kangkang soft cak

11. 

    Step11:Let's go. See you tomorrow