Knead the flour with warm water and a little salt into a soft dough, cover it with plastic wrap and relax for ten minutes.

2.

Divide into three big doughs and three small doughs.

3.

Take one of the big dough and roll it into a bun skin; Take a small piece of dough, grease it and put it away.

4.

Wrap it in steamed buns.

5.

Close the mouth down and roll it out again, with any thickness (of course not too thick).

6.

Beat the eggs, add a little salt and chopped green onion and mix well.

7.

Put a little base oil in the pot and start to bake cakes. If the cake roll is thin, it will soon foam, then pick up the foam with chopsticks and pour in the egg liquid.

8.

If the cake is rolled slightly thicker, turn it over after the bottom surface is slightly fixed to facilitate the big bubble of the cake.

9.

After a little baking on both sides, the cake bulged and successfully layered. Turn it over again.

10.

Pick a small hole with chopsticks, pour in the egg liquid and cook it on low heat.

1 1.

Turn over and bake for 5- 10 seconds until the egg mixture is completely solidified, then turn off the heat.