Add flour, vegetable oil, malt, water and about 3 g of yeast to a large bowl, mix well. Then you cover tightly to incubate until the dough doubled, then take out the dough and then wrap in plastic wrap to rest about 15 minutes.

Add the remaining ingredients you have prepared into the bowl, knead them well. Then put in the middle of the dough that has been brewed above, wrap it in your hands, and then knead the dough.

Let the dough rest for another 15 minutes, then roll the dough out, fold the left and right edges inside to create a layer.

Continue to fold the dough in half lengthwise, then fold in quarters.

Doing so makes the kernel will be distributed more evenly, then you roll the dough into large pieces, about 2mm thick. Use a ruler to cut the dough along the dough to the shape you want, and use a fork to make a few holes to shape it, mist a small amount of water evenly over the dough and let it rest at room temperature for another 25 minutes.

Finally, you put the cake in an oven that has been heated at a temperature of 180 degrees C, baked for about 18-20 minutes.