Flour

Water

Angie's yeast

Pan or pie pan

How to make white pastries

Approximately 30° of warm water, dissolve the yeast (put the proportion of the yeast instructions on the yeast, it is best to put a little more), and let it rest for 10 minutes.

Pour the rested yeast into the pasta and mix well, if there is not enough water, add a little lukewarm water until the pasta turns into small lumps, then knead the pasta well, preferably until smooth.

Place the kneaded dough in a container (a bowl or a large bowl will do), seal with plastic wrap, and let it rest for about 15 minutes at a temperature of about 30°F. If you don't have the conditions, just let it rest for a little while longer, until the dough rises and becomes fluffy.

Then take out an equal amount of flour, mix with boiling water and knead until smooth, taking care not to put yeast in this step! Let the dough rest for 5 minutes.

Take the fluffy dough (when fluffy, it will be about twice the size of the dough in the previous step), knead it well, put it in a container, and let it rest for about 20 minutes, sealed with plastic wrap.

Knead the two dough balls together, knead well, pull out a fist-sized piece of dough, knead it, flatten it, and then roll it out with a rolling pin to form a cake. If the dough sticks to your hands, add dry flour as appropriate.

Grease a thin layer of oil in a pan or wok, place the pastry in the wok and cook for 10-15 minutes (on low heat in a pan, cook both sides until golden brown). Note: Heat the pan before oiling! Electric pancake pan in the process of cooking pancakes, use a toothpick to tie some small holes in the cake to prevent the cake from blistering.