1. Put 300g flour in the mixing basin, pour in a proper amount of warm water in several times, and mix the flour and warm water evenly with chopsticks to form a wet dough without dry powder.
2. Use your hands to make dough with smooth surface. Prepare a small amount of cold water in a small bowl. Bend your four fingers except your thumb slightly in your right hand, and dip some cold water.
3. Still four fingers slightly curved, repeatedly prick on the dough several times, until the dough absorbs water, becomes smooth and bright, starts to tendon, covers a wet cloth, and puts it aside for 20 minutes.
4. Put the dough on the chopping board, and roll it with a rolling pin to form a large 0.5 ~ 1cm thick dough.
5. Brush a layer of edible oil and salt evenly on the surface of cake crust with a brush.
6. Hold one end of the dough in both hands, stretch it to both sides, and twist the dough into long strips into round blocks.
7. Use a rolling pin to roll the dough block into a round cake skin. Heat the pan on fire and pour in a small amount of cooking oil.
8. Put the crust into the pot, fry it over low heat, till it is golden on one side, turn it over and fry the other side.
9. Fry until golden brown on both sides, out of the pot, all the pancakes fried.