Cooking Steps

1. 

   Step1:Make the old man. 50g flour and 0.5g yeast (a little bit. Grab it without weighing). Then add water to make it paste. Put it in the room temperature for half a day in summer, or put it in the fridge for one day. Ferment it into old noodles.

2. 

   Step2:Make grains and flour. Use the blender to beat the existing grains into powder. I used soybeans, mung beans, oats, millet and finally corn flour. If there is sweet potato noodles, sorghum noodles and other things can also be added.

3. 

   Step3:Make batter. Mix the flour and flour. Add the old flour and an egg. It's more fragrant with eggs. The crust is crisper.

4. 

   Step4:A small pinch of soda is dissolved in water (it can neutralize the sour taste. It's not necessary, but it's easier to crisp when using the crust). Add water to the dry powder, mix it into a thick batter, and let it stand for an hour. You can refer to the batter on the pancake stand for the viscosity of the batter. For the first time, make the best mix thinner. This is a good way to spread the pancake.

5. 

   Step5:Make pancake sauce. Mainly sweet sauce. Add white sugar, sesame paste, peanut butter, oil consumption and a little boiling water. The taste is often right. There is no strict proportion. There is no sesame paste, peanut butter and oil consumption. It's OK to leave it alone. It's just a little light. But most of all, sugar must not be less. Although the sweet sauce has the word sweet, there is no sugar in the ingredients. It needs to be seasoned with sugar. Add boiling water. It's to make the sauce thin. Spread it on the cake well.

6. 

   Step6:Thin and crisp. I use wonton skin to fry. You can buy wonton skin or dumpling skin in the vegetable market to fry it into crispy. After the oil is heated, fry it to golden yellow. This step is very simple.

7. 

   Step7:Make the crust. It's best to have a non stick pot. If you don't have one, you should first moisten the pot with oil and then pour in the batter. Turn on the small heat first. Heat up the pot.

8. 

   Step8:Turn it down. Pour in a few spoonfuls of batter in the middle of the pot. Circle the bottom of the spoon from inside to outside. Spread out the batter. That's why novices should dilute the batter. Otherwise, the batter is too thick. It solidifies before it is spread out.

9. 

   Step9:After the batter is evenly spread, turn it into medium heat, speed up the evaporation of water, and the crust will be crisp again. Don't touch the pancake skin. When the crust is cooked, it will bulge and separate from the pot automatically.

10. 

    Step10:When the crust is ripe and starts to bulge slightly, pour it in the middl

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