2. Pour the yeast into 150g of room temperature water and melt it.
3. Add salt and 8g cooking oil to the flour and mix well, then slowly pour in the yeast water to form a floc, and knead into a hard rough dough.
4: Let the dough rise for 20 minutes, then knead into a smooth dough, cover the dough with plastic wrap and leave it to rise for 30-40 minutes.
5: Remove the dough from the oven, divide it into 5 equal pieces, take a piece of dough and roll it into a long tongue shape, roll it up from the bottom, flatten it after rolling, and roll it into a small cake with a diameter of about 6cm. Roll out all 5 pieces of dough and relax for 10 minutes.
6, preheated pan, directly into the cake, low heat cooking until lightly browned on both sides of the pattern, and then put into the preheated oven on the upper and lower heat 180 degrees baked for 10 minutes, so that out of the outside of the bun crispy and soft. No oven, you can use the whole pan or electric pie pan with a lid on the pan over a low fire to cook for about 8 minutes, cook until the bun on both sides of the color slightly bulging.
7, vinegar shredded potatoes, shredded potatoes out of the pot, sprinkle some peanuts, mix well.