1. Dissolve the yeast in water and flour to form a soft dough, and make it twice as big.
2. Exhaust air, knead evenly and divide into 5 equal parts. When the dough is rolled out, roll it thin. In this way, it will be layered and crisp.
3. Roll out a piece of cake with a diameter of more than 20cm, spread a layer of cream and Dousha. Roll it up, dish it up and roll it out.
4. Heat a little oil in the pan, and use a thick bottom pan with low heat. Fry the pancakes over low heat until they start, golden on both sides.