1. Prepare boiled water of about 80 degrees, pour it into flour several times, and knead until it is soft and hard enough to pull the dough.

2. Pour the dry flour into the prepared rapeseed oil, stir it evenly, and make it paste for later use.

3. Push the kneaded dough forward into long strips and apply grease at the same time.

4. Roll up the greased dough backwards, then knead it into a long strip, pinch off the agent as big as a steamed stuffed bun, rotate and seal it, and tear off the sealed dough.

5. Then use a small dough dipped in oil and stuff it into the middle of the agent. Repeat the previous step and seal the agent.

6. Roll the cake five or six times with a rolling pin to ensure that the cake is about 1cm thick and not too thin.

7. Without oiling the electric baking pan, fry over medium heat for 3-5 minutes until there are hot patterns on both sides.

8. Preheat the oven for 2 minutes, open it at 180 degrees, put it in the middle layer, and bake for about 20 minutes until the cake expands.