1. Stir-fry the oil crisp: first, heat the oil, add the flour, sugar and low heat, and keep stirring until the oil surface turns yellow. Turn off the heat.

2. dough mixing: the dough is softer and kneaded until the dough is smooth.

3. Big dough operation: Then roll the dough into a round cake, about 5mm thick, spread the fried pastry flat on the cake, roll the dough into a roll, and pinch both ends.

4. small dough operation: divide the rolled dough into several portions, and then pinch the two ends of each portion of dough to prevent oil leakage.

5. Roll out the cake blank: lightly press each portion of small dough and gently roll it into a 5mm thick cake.

6. Cooking: Heat the pancake pan, and turn the fire to medium-low fire. Do not put oil in the pan, but the pan should be smooth or wiped with oil. Put the rolled cake in the pan and turn it over again later. When both sides are slightly hard and yellow, put a little oil and turn it over several times.