Raw materials: 1, dough: flour 400g, yeast 4g, two eggs, water 100g (according to the hardness of dough), and vegetable oil 40g;

2. Greased dough: flour150g, vegetable oil100g, salt 3g.

Practice: 1, mix all the materials in 1 (break the eggs), knead into smooth dough, and wrap it with plastic wrap for basic fermentation;

2, hair to twice the size, exhaust into three dough (if you think it is big, you can divide it into smaller ones), cover it and relax 10 minutes;

3. Mix the materials in 2 and add oil bit by bit. The dough should be moderate in hardness to become dough;

4. Take a proofed dough, put your hands into the bowl, add a proper amount of pastry and seal it;

5. First open your mouth and roll it down a few times, turn it over and roll it into an oval shape, and extend and fold it for three times;

6. Extend the opening of the folded dough downward and roll it continuously, turn it over and roll it into a cylindrical shape;

7. Hold the rolled dough in your left hand, press it in the middle with your right hand, and turn it back and forth from both ends of the cylinder until it becomes a ball;

8. Open the mouth downwards, roll it into a circle, and brush the oil on the upward side;

9. Preheat the electric baking pan, put the cake embryo into the pan, brush the oil side down, brush the oil on the other side, and bake both sides into golden yellow (about 8 minutes).