1, prepare a clean container, put the flour and sugar, flour used is our common common common flour, also called glutenous flour, to do Chinese pasta, usually use this kind of flour.
2, prepare 75 grams of boiling water, evenly poured into the flour, stirring well with chopsticks, we do today's spring pancakes is to use the hot noodle practice, so the boiling water used here is just boiled boiling water, different brands of flour absorbent water is different, we can according to the actual situation of the appropriate increase or decrease of 10 grams of water.
3, kneading by hand, the wadding will gradually become a ball, on the cutting board and the dough will be easier, at first the dough will not be very smooth, this time with the plastic wrap will be covered with dough, let stand half an hour to wake up.
4, wake up enough time the dough is very easy to knead smooth, kneaded dough fine and smooth, no need to wipe the oil will not be non-stick hands.
5. Roll the dough into a long strip, this strip should be a little thicker, much thicker than the dumpling dough, rolled into a strip with a knife and cut into small doses.
6. Flatten the small dosage with your hands and roll it out into a flat sheet, it doesn't matter if you roll it out a little thicker the first time, if the dough is sticky, you can sprinkle it with a little dry flour or rub it with oil. Rolled out the dough covered with plastic wrap, wake up five minutes.
7. Then roll out the dough again, as thin as you can, on both sides, to make the crust as even as possible.
8: No need to put oil in the pan, put in the dough and cook on medium-low heat until both sides are browned.
9, cooked pancakes stacked up to put, the surface can be covered with a layer of cloth, to prevent air-drying, so that the pancakes put out the next day to eat will also be very soft.