Detailed practice is as follows:

Step 1: First, add 400 grams of cold water to the bowl, this amount of 400 grams of this amount of water, and then add 5 grams of salt to increase the gluten of the flour to the bowl, and then slowly pour 200 grams of flour. The first thing you need to do is to make sure that you have the right amount of water, and that you have the right amount of water, and that you have the right amount of water, and that you have the right amount of water, and that you have the right amount of water, and that you have the right amount of water, and that you have the right amount of water, and that you have the right amount of water, and that you have the right amount of water, and that you have the right amount of water, and that you have the right amount of water, and that you have the right amount of water, and that you have the right amount of water, and that you have the right amount of water.

Step 2: Break the eggs into a bowl and whisk them into an egg wash for later use,

There is no need to add salt here, because later you will brush the sauce on the pancake, and if you put salt here, it will make the whole pancake lose its freshness. Prepare a proper amount of garlic sauce into a small bowl, and dilute the garlic sauce with water to make it easier and faster to spread

Step 3: Turn on the electric pancake pan on low heat and preheat the oven.

The first thing you need to do is to put a little oil in the pan, and when it's slightly hot, scoop two tablespoons of batter into the pan, and then use a scraper to scrape it quickly and evenly, or if you don't have a scraper, you can pick up the pan and shake it evenly,

The pan will be too hot to pour in the burnt batter, and the batter that was poured in first will solidify, which won't be conducive to the batter being cooked into a consistent thinness and thickness,

The second thing you need to do is to put the batter into the pan, and then use a scraper to scrape evenly, or if there is no scraper, you can just take the pan and shake it evenly. About a minute or so to the cake water evaporation, the color is obviously white, this time the cake is the taste of the most gluten, and is not easy to break,

Step 4: Then in the middle of the cake poured into a spoonful of egg liquid, with a spatula quickly scraped evenly to the egg liquid solidified before sprinkling a layer of cooked sesame seeds,

Then drizzle the surface of the small amount of cooking oil, to prevent cooking to the time when the eggs are cooked paste!