Detailed steps 1. First of all, in a large bowl, pour 400 ordinary flour, add 3 grams of salt, 4 grams of yeast, and then beat 2 eggs, use chopsticks to stir the eggs with 200 milliliters of lukewarm water at about 30 degrees to mix the noodles.
2. Stir while pouring, stir to form a large noodle wadding, and then pour in 30 ml of cooking oil, the dough for the pancake must be soft, so that the pancake will not be hard even when it is cold.
3. Knead the dough so that it is a little softer, cover with plastic wrap and seal it to double in size.
4. When the dough is ready, you can see the honeycomb tissue, wipe the panel with cooking oil in advance, and put the dough on the panel to knead the gas inside.
5. Roll the dough into long strips and divide it into even-sized portions. Press a portion of the dough into a round cake with your hands and make two cuts on it.
6. The oil temperature in the pan is five or six percent of the heat in the pan frying, frying until the pancake floats we give it a flip throughout the whole frying with medium heat and keep turning so that the pancake is heated evenly.
7. Fry until golden like this can be controlled oil fish out, our home oil cake is ready, eat while hot crust is a little crispy inside the very fluffy or hollow.