1. Put yeast and proper amount of water into flour, stir the yeast until it is basically dissolved, and then stir the flour into loose dough with chopsticks.

2. Then knead it into a slightly smooth dough by hand, cover it and refrigerate and ferment until it is 3~4 times larger. This is what it looks like after a night at a temperature of 6.7 degrees.

3. Put the fermented dough on the dough table (sprinkle proper amount of flour to prevent adhesion), knead it repeatedly, and exhaust air as much as possible until it is kneaded into smooth dough, and conduct secondary fermentation at room temperature to double its size.

4. Divide the dough after secondary fermentation into several cake agents as required, knead it into a circle, cover it with plastic wrap for 20 minutes → take a cake agent and roll it into a big pancake.

5. Sprinkle a little salt and spiced powder, pour a little salad oil and wipe it evenly. The rolled cylinder is simmered for a while, which is loose and easy to stretch.

6. Stretch the dough roll as long as possible, put both ends into it, roll it into a circle, roll it into a big cake about the thickness of a flat finger, and oil or spray water on the surface for 20 minutes.

7. Put a proper amount of oil in the cake pan, heat it, put it into the cake blank, cover it until the surface bulges, brush a proper amount of oil on the surface, turn it over and evenly brand it on both sides, and take it out of the pot.

Concern: 1. The main points of this kind of bread are soft and layered: first, the dough should be soft but not hard; Second, the rolled cake blank should be completely finished; The third is to cover the pancakes (there must be room under the lid to inspire the pancakes); The fourth is willing to let go of oil; Fifth, we should not use urgent fire.

2. Fermentation time depends on temperature, time and the amount of yeast. I put the mixed dough directly on the north balcony (6.7 degrees, which is the same as the temperature on the third floor of my refrigerator, and it is estimated that the temperature will be lower at night when measured during the day) 12 hours, and then put it at 15.2 degrees for 3 hours, which is at least three times larger. Note: If direct fermentation is used, the amount of yeast in the formula should be increased to about 10g, and warm water should be used in winter, and the fermentation should be twice as large.

3. The amount of water added during dough mixing can be appropriately adjusted according to the actual situation.