I. Ingredients

350g of flour, 150g of soybean flour, 5g of yeast, 10g of cream, 3g of salt, 300g of oil

II. Methods

Mix the flour and soybean flour (7:3) well, soak the yeast in water at about 30 degrees Celsius, and knead it into a smooth dough with a little salt.

Add 20 grams of cream and knead well, wrestle repeatedly.

Tie a plastic bag tightly and put it in the refrigerator to ferment.

Take the dough out of the fridge one hour before cooking and return it to room temperature.

Pull out any gas from the dough, divide it into as many pieces as you like, and let it rest for 10 minutes.

Roll out the dough into a pancake shape and let it rise in a warm place.

When the pancakes are puffed up and lightened, fry them in a hot frying pan over low heat.

The pancake will rise quickly, expand and change color, then turn over. Be careful not to burst any air bubbles at this time, otherwise the oil will seep in and make the pancake taste greasy.

To both sides of the color golden, quickly fish out, oil control.