Ingredients and dosage: 300 grams of ordinary flour, about 220 grams of warm water (it can be increased or decreased by about 10 grams according to the water absorption of the flour), and appropriate amount of oil and salt.

Specific method: Step 1: This is the most basic home-made pancake. We use warm water to knead the dough. No need to start, use chopsticks to stir while adding water, and stir into a relatively fine dough.

This cake uses a lot of water, and the cake embryo is extremely soft. The ratio of flour to water is almost 500 grams of flour and 7 and a half of water.

Step 2: After the dough is evenly mixed, let it rest for a while.

Note that this is not a yeast bread, so do not add yeast.

If the weather is dry, be sure to cover it with plastic wrap or a damp cloth to prevent the surface from drying out.

Step 3: Bake it for at least half an hour. If you have enough time, the longer you bake it, the better it will be.

Step 4: After the dough is ready, sprinkle a layer of dry flour on the cutting board, put the dough on it, and arrange it into a round shape. Be careful not to over-knead the dough, otherwise the dough will be in vain.

Step 5: Gently roll out the dough, brush with a thin layer of oil, sprinkle with salt and dry flour.

The purpose of sprinkling dry flour is to prevent the layers from sticking together so that the layers of the pancake are not obvious.

Step 6: Make a cut from anywhere and roll it up in the same direction.

The interface must be pinched.

Step 7: Stand the dough up, press it down, and flatten it.

Step 8: Roll it out gently, do not use brute force, otherwise the layers will not be obvious.

Step 9: Fry the cake over medium-low heat. Be sure not to use high heat or low heat, otherwise the cake will be mushy and not cooked, or it will be hard and not soft.

After baking, drop it on the chopping board a few times to facilitate layering.