Ordinary flour, rice oil, sugar, mint leaves.

2. Practice:

(1) 1/2 Burn more noodles, so that the noodles are softer, and the baked cakes are not hard and taste good.

(2) The dough is proofed for 30 minutes and kneaded every 10 minute to make the dough surface smooth.

(3) Wash and chop fresh mint. If you chop the dried mint with water, a few leaves will be enough.

(4) Roll the proofed dough into a rectangular cake, coat it with a layer of rice oil, roll it into a roll, fold it in half at both ends, roll it into a rectangular cake, coat it with a layer of rice oil, and roll it for several times. Pull the dough into small portions, put a few mint leaves in each portion, knead well, roll it into steamed bread, add less sugar, wrap it, and roll it into pancakes.

(5) Heat the cake pan, brush a thin layer of oil at the bottom of the pan, and put the bread in. Wait until the bread changes color, and the bread bulges slightly, turn it over, then burn it, cut it and put it on the plate.