2. All materials are mixed.

3. The chef rubs it by machine or hand until it is very smooth.

4. Wake up at room temperature 18℃ for 20 minutes, and wake up in summer 10 minutes or so.

5, proofing dough is easy to operate, and slightly fermented, the cake will be softer.

6. Divide into 5 parts.

7, round, the finer the better.

8, the pot is hot, no need to put oil, the dough is directly put into the pot, and the lid is covered with a small fire to prevent water loss. 1 min or so, with slight bubbles, turn over and take out the pan for about 30 seconds.

9. Put them in a stack and cover them with fresh-keeping bags to prevent water loss. Finally, it is slightly hot, and the baked cake is wrapped in a fresh-keeping bag to keep the moisture in the cake skin and make the cake softer.