Cooking Steps

1. 

   Step1:Take a big bowl. Put in flour. Prepare a pair of chopsticks

2. 

   Step2:Turn the tap to the minimum. The water flow is like a piece of fine wool

3. 

   Step3:Take the bowl to the tap, wait for the water, and stir it with chopsticks. Let the water flow into the place where there is dry flour to move the bowl continuously. The chopsticks also keep stirring

4. 

   Step4:When the flour in the bowl is wet, and there is no dry powder at the bottom or corner of the bowl, turn off the water and then the water powder ratio is just right. No need to add water and powder

5. 

   Step5:Use chopsticks to stir the dough in a clockwise direction. At this time, the dough is not smooth. Continue to stir. The dough will gradually become cramped and smooth

6. 

   Step6:Keep stirring until the chopsticks can lift the dough completely. When lifting, the dough will be inverted triangle. The whole process does not need to use both hands

7. 

   Step7:Look at the bowl. It's clean

8. 

   Step8:Spread dry flour on the kneading pad. Pick up the dough with chopsticks. Let the whole dough be stained with dry flour

9. 

   Step9:It's about the same size

10. 

    Step10:Take a dose, roll it into dough and roll it into dough. I don't want to wash another rolling pin. Just press it by hand. It's as easy to operate

11. 

    Step11:Put the stuffing on. In short, add a little cooking wine, salt, soy sauce, mix well. Add shrimp skin and chopped leek. Add sesame oil. Mix well again. You can also put your favorite fillings, such as beef, carrot, sesame paste, kelp

12. 

    Step12:Made into a bun

13. 

    Step13:Pan over low heat. Pancake pleats dow

14. 

    Step14:Four fingers together. Hand back down. Press the middle part of the cake. Gradually press the cake to be big

15. 

    Step15:Then press the edge of the cake with your four fingertips and turn the cake while pressing. The cake will get bigger and thinner. The crust of the cake is very soft. It won't break. Be careful during the whole process. Don't touch the edge of the pot and scald your hands

16. 

    Step16:About 2 minutes. It feels like the crust is set. Turn it over. Bake the other side

17. 

    Step17:On the other side, it's also baked. Turn it over again. Repeat twice. Observe the color of the cake. There are white spots. It means it's 8 minutes ripe. Brush some oil at this time. Turn it over again. On the other side, brush oil until the crust is puffed up and the upper and lower skins are separated. Then you can leave the pot

18. 

    Step18:That's enough

19. 

    Step19:How boring I am to use 5mm pancake