This is the front of jinao, and the round black one above is the jinao tray.

The cake plate has a certain curvature in order to make the batter stick more evenly.

This is a side view. It is very light and can be operated with one hand.

The process of baking cakes is very simple:

First, mix with the batter. Not too thin, not too sticky, you can add some seasoning according to your personal taste.

Then, open the jinao, preheat it for one minute, and start making pancakes.

If you want to make roast duck cake (ultra-thin noodles), just dip jinao in the batter basin, lift it up quickly, and turn it over to see that the batter is almost cooked. At this time, gently lift the cake with chopsticks and it will come down.

If you want to eat with vegetables or meat (about the thickness of an omelet), you can see that the edge of the cake begins to curl in just 2 minutes. At this time, turn jinao around, and the cake will fall on the plate by itself.

The whole process is completely at the kindergarten level, and the speed is very fast.

When you're done, wipe it with a damp cloth and you can put it away.

Of course, it is not limited to making white cakes. The most common old Beijing chicken rolls, spring rolls, shredded pork in Beijing sauce, beef pancakes, red date egg cakes, meat floss rolls, black sesame milk pancakes, lotus leaf cakes and vegetable egg spring rolls are all delicious in 30 seconds.