Spring cake

1. Pour boiling water into the flour and stir with chopsticks. (The amount of water should be controlled by oneself, and the flour should be mixed into a cotton like form without dry powder. Our house is dry, and people and flowers lack water, even the flour lacks water, so I use more water.)

2. Let it cool slightly and knead it into a ball by hand. Pour a small amount of water into the bowl, bend your four fingers slightly in the water and dip them in. Use your fingers to vigorously lift the dough, repeating this process several times until it becomes firm.

3. Place the picked dough in a container and cover it with cling film or a damp cloth for at least 30 minutes.

4. Take a piece of beaten dough and knead it into long strips.

5. Divide into small dough pieces of 20g each, knead them round, press them slightly flat, and brush each dough with oil.

6. Mix the oiled sides of the two dough together. Sprinkle a little flour on the panel, press the dough flat with a little force, and roll it into a thin round cake.

7. Heat the pan without adding oil, reduce the heat, and put the pancakes into the pan.

8. When there are bubbles on the pancake, flip it over and cook both sides to remove from the pot.

9. Separate the two cakes and pair them with your favorite meat or vegetables to enjoy the delicious spring cake.