1. Fresh yeast is dissolved in warm water, poured into the flour and made into a soft dough, kneaded well, fermentation.

2. When the fermentation is complete, take out the dough, add a little alkali (can be omitted), knead the dough repeatedly, and knead it into a long strip

3. Divide it into four equal parts, knead it round and press it flat, and fork some holes in it with a fork (to penetrate it)

4. Wipe the bottom of the wok with a little bit of thin oil (or leave it alone), put the dough in it, and cook it on a low heat until it is evenly colored on both sides

Cooking Tips

1. Fresh yeast, if you don't have it, you can use the same amount of dry yeast instead. Fresh yeast has a distinctive brewing flavor, and its use in pasta makes it better in terms of organization and texture.

2, about kneading, in fact, whether the dough can rise or not, has nothing to do with the degree of kneading, fermentation is only related to the activity of the yeast! Low temperature, high sugar, high oil and other conditions will inhibit the activity of the yeast, resulting in either a very slow fermentation or a limited fermentation. Kneading, on the other hand, only determines the amount of gluten tissue in the dough, which affects the organization of the finished product, whether it is rough or fine. More kneading will help the dough to form more gluten tissue, which will lead to a better network after fermentation and a more flavorful fermentation. Therefore, kneading is only related to the organization and flavor of the finished product, not whether it can be fermented or not.

Fire roasted dough, in addition to kneading, but also used like making bread the way to wrestle the dough, of course, after the fermentation is completed, but also repeatedly kneaded to the cut surface delicate non-porous, practice has proved that any part of the work is not in vain, the organization is very soft and dense.

3, alkali, if you mind, you can not use, but a little less, but can play a role in increasing the flavor.

4, with a fork through the pastry, is to breathe, so as not to cook the process of expansion is too large.

5, this kind of fire, you can dry cooking, do not need to wipe the oil, but I brush a little less oil each time, so that the skin out of the good color nice crispy taste, oil does not need to be more than the bottom of the pan with a paper dipped in oil to wipe a little bit, turn the top before the top surface with a bit of oil to brush can be.

6, the cooking fire and time, according to the thickness of your pancake. This kind of fire, like "meat buns", you can clip into some small stewed meat to make a slightly heavier taste of "chili cumin fried meat", also very delicious.