1. Material preparation
2. Egg, yeast powder, salt and baking soda are mixed with flour, pour in warm milk and form a dough. Because there are eggs, a bag of milk is not used up.
3. Knead well and ready to go
4. The fermentation time depends on the indoor temperature
5. Pull all the proofed dough into 40 g size doses
6. Roll out two openings in the middle of the dough with a knife like a steamed bun
7. Put the oil in the pan until the oil heats up and put it in the pancake crust. The two sides of the cake crust are slightly yellow and fish out. Use a medium-to-low heat, otherwise the skin will be colored too quickly.
