The practice of steaming pancakes is as follows:

1, medium gluten flour and boiling water ready, boiling water to dry for a few minutes, the temperature in the 80-90 degrees is best;

2, will be the appropriate amount of boiling water into the flour in a circle, with chopsticks constantly stirring into the floc;

3, to be acceptable to the temperature of the hand, hand kneaded into a smooth dough, covered with plastic wrap molasses 20 minutes;

4, the molasses dough out on the board and placed in the case, and the dough is not a good idea, but it is a good idea.

4: Take the dough out of the molasses and put it on the board, knead it into long strips, and divide it into even-sized dosages;

5: Take two dosages, flatten them out, and brush one of them with a layer of vegetable oil;

6: Stack the other un-brushed dough on top of the brushed one, and then roll it out into thin sheets after pressing down on them several times with a rolling pin;

7: Put several sheets of rolled-out dough on top of the brushed one and roll them into thin sheets;

8: Put several sheets of rolled-out dough on top of the flattened one and roll them into thin sheets.

7, will be several pieces of rolled out pie crust stacked together, take a bowl, the bowl buckle in the cake, with a knife pill along the side of the bowl will be excess cake cut off;

8, 10 a stack, into the boiling water steamer, steam for about 5 minutes can be seen to adjust the size of the cake thinness;

9, steamed cake from the pot out of the heat will be separated from one by one, with a wet cloth cover to prevent water evaporation; eat can be rolled with vegetables or meat, delicious and happy.