In this fast-paced era, we're always on the lookout for delicious ravioli that evoke memories and are easy to use. Today, I'm going to take you on a magical twist on flour and explore the secret journey of the mouth-watering, delicious and fun panyang cake. With no need for complicated materials, just a bag of flour can reproduce the classic delicacy with a crispy skin on the outside and a soft and fluffy inside, making the ordinary table instantly shine with extraordinary brilliance.

Ingredients:

Plain flour, salt, sugar, yeast powder, warm water, cooking oil

Specific practices:

300. Today I will teach you to make a dough pancake - Panyang cake, which is characterized by a crispy crust and a soft and fluffy taste. First of all, we prepare 0 grams of flour, add five grams of salt, five grams of sugar, and then add five grams of yeast powder, we stir it well, add about 0 ml of warm water, stir while and while, adding warm water can make the dough ferment faster, reduce the fermentation time.

2. Next, we knead the dough into a smooth dough, sprinkle a little dry noodles on the panel, put the dough on the panel, knead it into a circle, and then flatten, we use a rolling pin to roll the dough cake thin and evenly, brush the oil when rolling to a thickness of half a centimeter, the oil must be brushed evenly to prevent sticking when rolling, we roll up this dough, and the roll must be rolled tighter, so that the baked cake will look good.

3. We tidy up the rolled dough slightly to make it uniform in thickness, so that the size of the bread will be the same.

1. Next, we cut the rolled dough roll into 0 cm wide dough agent, don't cut it too wide, if it is too wide, it will not be easy to cook when baking.

5. After the dough is cut, we pinch the edges of it like this to prevent it from falling apart.

6. There should be space between the cake blanks to prevent the dough from sticking when proofing, and the dough can be baked when the dough is twice as large, the time is one hour to one and a half hours, and the time will be shorter if the room temperature is high, proofing is the most important step, and the cake will be fluffy and soft when proofing is good.

7. Next, we start the pot and turn on a low heat, brush a small amount of oil into the pot, when the oil temperature is hot, put it into the cake blank, don't wait for the oil to be hot again, so that the surface of the cake is easy to burn, and then fry slowly over low heat like this, in order to make a golden crispy and fluffy cake, in fact, the pancake needs to be patient, don't worry, we need to move the position of the cake in the process of branding, so that it is heated evenly, because this gas stove is hotter in the middle, and the edge is slightly cooler, so we have to move it.

8. When the cake is baked until the bottom is golden, we turn it over, at this time we can turn it over and see, when the other side is also golden, we turn it over and bake it for a short time, and burn it until both sides are golden brown.

9. In our place, because this cake is like a coiled sun, it is called Panyang cake, we gently pinch it with our hands, and it will immediately rebound, indicating that Panyang cake has been successful.