1. Add a proper amount of warm water to the flour, fully knead it into smooth dough, and cover it with plastic wrap for 20 minutes;

2. Knead the dough into strips and divide it into small portions, weighing about 50 grams;

3. Flatten the small dose by hand, and then roll it into about 0 with a rolling pin. 2 cm thick dough;

4. Take a rolled dough, brush oil in the middle of the dough with a small brush, brush water on the side, cover another dough, and press it while pressing, and the bag cake is ready; Finish the remaining dough in the same way;

5. Put the oil in the pot, put the green bag cake, fry it yellow and then turn it over. Finally, fry until the middle of both sides is golden, take it out, cut it into two pocket cakes from the middle, and add the fried stuffing.

note:

1. When mixing dough, slowly add water several times to better master the water consumption;

2. Separate small doses should be covered with a piece of wet gauze to avoid drying; If the cooked green bag cake is not fried in time, cover it with wet gauze to avoid drying;

3. Don't burn the pancakes too much to avoid burning them.