1. Prepare 400g of ordinary flour, add 3g of salt, stir evenly, add warm water several times, stir until there is no dry flour, pour in 1 0g of vegetable oil to make the baked cake more crisp, knead for about 5min, knead the flour floc into smooth dough, cover the sealed dough with a plate1hr, and let the gluten.

2. After the dough is fermented, take it out and knead it directly into long strips, cut it into 8- 10 pieces, cover it with plastic wrap to prevent it from air drying, brush vegetable oil on the chopping board, take out the pieces, then roll them into round pieces on the palm of your hand, and then flatten them to make them into round pieces with slightly thicker middle and thinner edges, so that it is not easy to expose the stuffing when packaging. Cover the finished blank with fine cloth, and wake it for 10 minutes until the blank bulges slightly.

3. Preheat the electric baking pan for two minutes, brush the vegetable oil evenly, put the blank into the pot, cover the pot and bake for two minutes, turn the bottom of the cake slightly yellow and bake for another two minutes, and turn it over again when the other side is golden yellow, so turn it over slowly for 5-6 minutes. The cake bulges slightly and is golden on both sides, so it can be cooked.