How to make steamed yeast cake

1. Knead 200 g of flour, 1 g of yeast and 125 g of water into a smooth and soft dough, round it, put it in a pot, and ferment it to twice its size.

2. Mix 10g flour, oil and salt evenly to make "pastry".

3. Take out the fermented dough, knead out excess bubbles and knead into slightly thick strips.

4. Spread thin powder, gently roll it open, roll the thick head into a slightly wider dough sheet, and roll the rest into the same width (rolling gently while rolling will make the dough thinner and have more layers).

5. Brush the pastry evenly, and don't touch the edge of the wide end (for later bonding).

6. Stack from one end, and the width is equal to the width of the strip (that is, stack a square patch, and lightly press it while stacking, so that the number of layers is large and thin)

7. Finally, wrap the wide side with extra dough and pinch it tightly.

8. Relax for 10 minutes and gently roll out a thin cake blank.

9. Heat the pan and the griddle, add the cake blank, and bake on low heat until both sides are golden and the color is even.