You should know that the sauce on the bacon flatbread is a sweet pasta-based sauce. The following is a professional introduction to how to make this flatbread sauce.

1. Prepare yeast dough: use yeast to make yeast liquid in advance, then add 2% yeast liquid and 5% water equal to the total amount of raw flour, mix thoroughly, keep it fermented at about 30°C and set aside.

2. Preparation of steaming ingredients: add warm water to flour and steam directly.

3. Preparation for making koji: Cool the steamed noodle cake and smash it, inoculate the koji with Aspergillus oryzae, then enter the koji room to make koji as usual. It will take about 96 hours to produce old koji.

4. Fermentation of fermented grains: Use salt water at 16 to 17 degrees to pile up the koji in a container, then soak and ferment. Pay attention to controlling the temperature at 50 to 55 degrees Celsius.

5. Grind the fermented fermented fermented grains, then steam them for sterilization. The base sauce wine is made.

6. You can adjust the flavor you like in the base sauce, such as adding traditional yellow peel, a little tangerine peel to the base sauce to flavor, or you can add shrimp or chili powder for seasoning.

This delicious smoked pancake sauce is done.