Sour Cream

Sour Cream

1. Add yeast and sugar to the flour and mix well.

2. Beat in the eggs and add 2 tablespoons of cooked oil.

3. Knead into a smooth and soft dough, put it in the refrigerator to ferment overnight.

4. The dough is made the next morning.

5. Rub the strips after exhausting.

6. Divide into small portions.

7. Knead each portion for a while, I knead it for about 30 times per dose, cover with plastic wrap and let it sit for a few minutes.

8. Take small doses and roll them into round cakes.

9. Let stand again for ten minutes.

10. Heat the pan without oil, just put the cake embryos directly. Cover and fry slowly.

11. Fry on one side until golden and set, then turn it over.

12. The other side is also cooked well, and the fried cake quickly rebounds by hand pressure, indicating that it is well cooked.

13. Cut it in half and spread it with condensed milk, jam, chocolate sauce, etc. It's also delicious when eaten directly.