1, yeast. Take 150g warm water (note that it is warm water, not too hot, it will directly burn the yeast. In summer, water at room temperature can also be used), add 15g white sugar and stir until it melts. Add sugar to help the yeast ferment, and then add the yeast to the water without stirring or slightly stirring. Don't stir too much. The yeast will float on the water and stand for about five minutes.
2. Weigh 500 grams of flour. The 150g water and the remaining 100g clear water of fermented yeast belong to liquids, so the total amount of this liquid cannot exceed the range of 250g-255g. Different flours add different amounts of water, but the ratio of flour to water is 2: 1.
3. Mix noodles. Pour the yeast water directly into the flour and stir it with chopsticks, then add the remaining 100g water, and when it is stirred into a large amount of flocculent dough, begin to mix the dough. Knead the dough into a smooth dough. Knead the dough with the strength of the palm, 100 times or so.
4. Fermentation. Put the kneaded dough into a large pot, cover it with a lid or plastic wrap and ferment for about an hour. Summer time can be reduced, and winter can be appropriately extended to about one and a half hours. The dough will swell to twice its original size. Poke it with your finger in the middle, and it doesn't matter if the hole is not retracted or slightly retracted, so that the dough is ready.
5, rolling noodles. Sprinkle some dry flour on the panel to prevent adhesion, take out the fermented dough, knead the dough into long strips and divide it into small portions, and then roll each small portion into a round cake with uniform thickness. If it feels sticky, sprinkle some dry flour on the panel properly.
6. Pancakes. Heat the pan, brush it with a thin layer of oil, put the cake embryo in, slowly burn it on low heat, cover the lid, turn it over after a minute or two, and turn it over on low heat in time until both sides are golden.