1, prepare 400 grams of plain flour, add 3 grams of salt, mix well, add warm water in small amounts several times, stir until there is no dry flour, drizzle 10 grams of vegetable oil, so that the pancake is more crispy, knead for about 5 minutes, knead the wadding into a smooth dough, cover with a plate of sealed molasses Let the dough rest for 1 hour to loosen the gluten.

2. After the dough has fermented, take it out and roll it into long strips, cut it into 8-10 desserts, cover the desserts with plastic wrap to prevent them from drying out in the wind, brush the board with vegetable oil, take the desserts out, form them into rounds in the palm of your hand and then flatten them out to form rounds that are a little thicker in the center and thinner on the edges, so that they don't show their fillings easily when wrapping them up. Cover with a thin cloth and let rise for 10 minutes, until the dough is slightly puffed up.

3, electric cake pan preheating two minutes, evenly brushed with vegetable oil, put the billet in the pan, cover the lid and cook for 2 minutes, the bottom of the cake slightly yellow turn over and cook for another 2 minutes, the other side of the golden brown when the flip again, so keep a small fire, diligently turn over and cook for 5-6 minutes, the cake slightly bulging, both sides are golden brown can be out of the pan, a thin and crispy skin, thin crust of the small vegetable cake on the ready.