The dough should be softer, and some oil should be added, which is about 10 parts by weight of flour; the pastry noodles as the isolation layer should not have water; after filling the eggs, more oil should be added, and the fire should be sealed to promote the rise, and it should be Note that the eggs must be raised to room temperature in advance and cannot be used just taken out of the refrigerator. The temperature of the eggs is too low and it is difficult to rise.

There are bubbles in the cake, which expand when heated.

When making bubble pancakes, the dough should be slightly softer than that for steamed buns. The pancakes should not be too thick, as they will not be easy to fry, nor should they be too thin, as they will not be soft. If you don't like it too sweet, you can add less sugar; if you like it salty, you can add some salt and no sugar. The second proofing of the dough before putting it in the pan must be sufficient, otherwise it will not expand rapidly after being put in the pan. The oil in the pan must be fully heated before the pancakes are placed. The pancakes will expand rapidly at high temperatures.