750 grams of medium gluten flour

3 teaspoons of yeast powder

Salt 1+ 1/2 teaspoons

Baking soda 1 teaspoon

3 tablespoons cooking oil

Warm water 375 grams

Recipe practice:

1. Pour the yeast powder into warm water, stir well and let it stand for a while.

2. Mix flour, salt and baking soda evenly, pour in yeast water and knead into a ball. Press a hole in the dough and pour in cooking oil. Knead slowly, so that the oil and dough are fully blended, and finally make a smooth dough. Cover with plastic wrap and leave overnight at room temperature.

3. Put a layer of oil on the panel and gently roll the dough into a circle. The thinner one is crispy, and the thicker one is oil cake.

4. Then draw a knife in the middle of the front, turn the disc over and draw a knife on both sides. The so-called "two sides and three knives" is also true. (Egg tart MM and her little bear also remind everyone that making fried cakes can be "two-faced and three-edged", but being a man can't be awkward! ) 5. The oil is hot, so it should be medium fire when frying. Lay the pancake flat in the oil pan. When the temperature is right, bubble immediately, turn over in three to five seconds, and it will be fine in another three to five seconds.