1. Stir the flour into loose dough with boiling water, add cold water several times, knead it by hand into smooth dough with moderate hardness, cover it with plastic wrap, and let it stand at room temperature for 30 minutes.

2. Take out the proofed dough and cut it into pieces, sprinkle with dry flour and knead it a little, knead it into long strips, and divide it into small pieces with a knife, weighing about 15g. Press the small pieces into small cakes, and brush the cakes with oil for later use.

3. Take two small pieces and overlap them on the oiled surface. Roll the dough into pancakes with a diameter of about 15 cm with a rolling pin.

thin pancake

1. Heat the pan, then add the "green cake embryo" and cook over medium heat.

2. In the cake embryo

When bubbles occasionally swell, it means that one side is almost ripe. Turn it over and brand the other side. Even if both sides are slightly yellow, there will be a brand.

3. Take out the baked cake and divide it into two pancakes in one minute. Stack the baked cakes together and cover them with a layer of wet clean gauze, which can not only keep warm, but also increase the humidity of the cake and make it more flexible and delicious.

4. Take out a baked pancake, put on your favorite side dish and roll it up to eat.