1. Put water, high-gluten flour, and yeast in the bucket in turn.
2. Start a kneading dough and knead until smooth.
3. Fermented to double the size, just poke the hole with your finger and not rebound.
4. Keep the flake proofing for ten minutes.
5. Put the oil in the pan to preheat for two minutes.
6. Add the pancakes and fry until browned and turn over.
7. Turn the browned brown over and fry for another three minutes.
8. Sprinkle in the sauce.
9. Spread the sauce
10. Cut into small pieces.
Tips:Slowly fry
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