Butter Pastry

Prepare a smooth bowl, add 300g of flour, yeast powder as shown in the picture, one egg, 2 ceramic spoons of oil, and a spoon of sugar to promote fermentation.

Stir with 45°C warm milk until it forms the flaky texture shown in the picture, then you can start kneading the dough by hand. (Warm water works too, but milk is more fragrant)

After kneading into a dough, continue kneading until the surface is smooth, then place it back into the bowl, cover it, and let it rest.

Wait for the dough to rise to twice its size and develop a honeycomb-like network of fibers, then you can make the pancakes.

Divide the dough into equal portions; the size can be decided by yourself. Shape them into cakes and lightly roll them into circles with a rolling pin. Apply a little raw oil on the surface. Let them rest for a while before baking them in an electric griddle. (The reason for letting them rest a bit longer is that after kneading and rolling, the dough has shrunk and tightened. Letting it sit naturally to become slightly puffed makes it better for baking.)

After baking, the flaky pastry is fragrant and layered; it can be eaten hot or cold.