1. Put Angel Yeast, sugar and a little edible alkaline flour into the flour and mix well.
2. Pour warm water into the smooth dough, seal it and put it in a warm place for 40 minutes to an hour.
3. Ventilate the proofed dough and divide it into small balls with uniform size.
Fourth, take a dough and roll it into an oval shape.
5. Roll up from one end.
Six, roll up and stand up.
Seven, palm down.
Eight, then roll it into a circle that is not thick or thin.
Nine, roll out the dough in turn, cover with plastic wrap and wake up 10 minutes.
10. Put the proofed cake blank into the baking pan.
Eleven, both sides of the baking can be golden, and the baked cake can be sandwiched with meat or cold dishes.