How to make milk-flavored egg dough coconut pancakes

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  1.Prepare ingredients: weigh the ingredients

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  2.Pour all ingredients except coconut milk into the container

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  3. Stir evenly with chopsticks and then add coconut milk to form a fluffy consistency (add coconut milk little by little to prevent the noodles from becoming thin)

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  4.Then knead into a smooth dough

• 5.Cover the soft dough with plastic wrap and place it in a warm place for fermentation
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  6. Ferment until it doubles in size.Just poke it with your finger and it won’t shrink back!

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  7.Knead the fermented dough again and smooth it out to remove air bubbles p>

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  8. Then use a knife to cut into small pieces of equal size and knead until smooth Small dough

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  9. Put a few drops of cooking oil on the cutting board, and use the dough with Roll out the dough with a rolling pin until it is round and thin (drink cooking oil to prevent the dough from sticking to the chopping board when rolling)

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  10.Put an appropriate amount of cooking oil into the pot and heat it until 7 degrees Fahrenheit, then change to low heat and fry the pancakes in the pan until cooked (be sure to use low heat, as the pancakes tend to burn easily.I use an induction cooker with only 600W.Good)

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  11. Fry until both sides are golden (because it is yeast dough) The pancakes will puff up during the frying process, which is fun! )

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  12.Okay, fragrant and soft pancakes are made.Okay, let’s eat!