1, raw materials; flour, yeast, egg, water, cooking oil.

2, we first prepare 250 grams of plain flour, add 3 grams of yeast, and then add an egg.

3, the egg whisked, add about 100 ml of cold water in stages, the specific add how much according to the size of the egg to determine the flocculent, hand kneaded into a softer dough.

4, with plastic wrap, sealed sealed fermentation until double in size.

5. Sprinkle some dry flour on a lightly floured surface to prevent sticking, knead and deflate the dough for about 5 minutes, then roll into a long strip.

6: Cut the dough into even-sized dosage, knead the dosage from outside to inside, and organize it into a round shape.

7: Flatten the dosage, roll it out into a round sheet, brush the middle with oil, wrap it like a bun, smooth out the edges, and press it into a thin sheet about half a centimeter back.

8. Preheat a wok and brush it with a good amount of oil, then add the biscuits and brush them with a layer of oil to lock in the moisture.

9, cover and simmer for a minute or so, turn over and simmer for another minute.

10, and then out of the pan, to the cake open a small mouth, clip on your favorite dishes can be.