Composition:
20g onion, 45g edible oil, milk 100g, 3g salt, 220g low-gluten flour, 20g white sesame and 2g baking soda.
Exercise:
1. Stir the above raw materials evenly.
2. Cover with plastic wrap and wake up for 30 minutes
3. Roll into pancakes and cut into small pieces.
4. Use a fork again, fork a few holes and level the pot.
5. 160 degrees, 8 minutes. Turn over for another five minutes.
The key to success:
1. The temperature should not be too high, otherwise it is easy to burn.
2. Pay attention to the thickness of pancakes, neither too thin nor too thick.
3. It will be crisp after cooling, and it will taste better the next day!