2. Knead the dough with 320g warm water, knead it into medium soft and hard dough, cover it with plastic wrap, seal it for 1 hour, and let it ferment.
3. After the dough is made, you can see that there are many honeycomb pores in it. This is already made.
4. Sprinkle some dry flour on the chopping board, knead it, and exhaust the air inside. Next, we knead it into long strips and add 8 flour agents of uniform size.
5. Let's knead it and knead it into an oval noodle.
6. After kneading, we flatten this dough, roll it into an oval cake, put some oil on it and sprinkle with salt.
7. Next, roll it up. We don't want to roll it to the end, but leave it about a quarter of the length. Let's roll it into long strips.
8. Roll it on the bread, too.
9. Put it upright and flatten it, and our cake blank will be ready.
10, the front is in the shape of a circle.
1 1, at this time, we start the pot and turn it on medium heat, and brush a proper amount of oil in the pot. We are rolling this cake blank, rolling it into a slightly larger cake and putting it into the pot.
12, flipping for two minutes, turning it over when the bottom is golden.
13, the bottom is also burnt golden, so let's put it up and bake the edges.
14, bake the edges slightly yellow, and we can go out of the pot.