1, with warm water will be the yeast melted, with the flour kneaded into a ball of. 2, will be hairy dough out of the basin, placed on the board sprinkled with flour, constantly kneading constantly a small amount of multiple times to add flour until the dough does not stick to the hand can be (pay attention to do not excessively kneading, or it affects the starting effect). Cut off a small piece and put the rest back into the dough bowl, cover with a damp cloth and set aside.
3. Roll out the dough into a thin, even-thick circle, add a little bit of salad oil, and hold up the edges of the circle so that all parts of the dough are evenly coated with the oil.
4: Sprinkle the dough with sugar or salt to taste, then roll it up and pinch the seams to avoid oil and sugar leaks.)
5: Roll up the rolled dough from one end and tighten the mouth, then flatten it out and roll it into a cake.
6: Heat a wok and add the dough to the pan. Cook on one side until lightly browned, then turn the pan over and cover with a lid, turning the heat down to a simmer. Keep moving the pan in one direction so that each part of the pancake is evenly heated, and cook one side until golden brown, then flip and cook the other side until golden brown. This time with a hand or a spoon to press the pancake, if the pressure down quickly spring back, that is, the pancake is cooked, and vice versa is not cooked, you need to continue to heat for a few minutes, which varies slightly depending on the thickness of the pancake.