Ingredients: 240g of high-gluten flour, 25g of milk, eggs 1 piece, 30g of corn oil, 25g of sugar, 2.5g of yeast, and salt1g.

Add the ingredients other than flour into the bowl and stir well. Sift in the high-gluten flour and knead the dough repeatedly until the surface is smooth. Cover with plastic wrap, ferment to twice the size, vent the dough and knead it into strips, divide it into equal parts, knead it into balls and press it into pancakes. Make it twice the size in the oven, cover it with oil paper, and press it on the baking tray, 140 degrees 10 minutes.

note:

The oven temperature should be adjusted according to the temper of your oven.

Storage method: cool and put in a fresh-keeping bag.

Sweetness can be adjusted according to preference.