A thin spring cake skin as thin as paper

1. Put all the ingredients into the bread maker, knead into a smooth dough, and wake up for 30 minutes. (Used warm water at 50 degrees. You can also rub it by hand.)

2. Roll the dough into long strips.

3. Divide into 20g portions, which can be divided into 30-31 portions.

4. Take a portion and roll it into a dumpling skin shape, brush each piece with oil. (My rolling technique is not good, each piece has a different shape)

5.10 pieces stacked together. (Please ignore the rolling technique.)

6. Use your hands to flatten it, you can pinch it with your fingers.

7. Roll it up, down, left and right, then flip it over and roll it out again. Roll out one side, then turn over and roll out the other side, so that the dough is rolled out evenly. (After rolling it thin, you can use a large bowl to clip off the edges, and the dough will be round and of the same size.)

8. Boil water in a pot and steam for 7-8 minutes.

9. If there are bubbles on the surface, it will be cooked and ready to be cooked immediately.

10. Tear open one piece at a time while it's hot.

11. It's really thin like paper.

12. Soft and elastic, very resilient.

13. It's not hard even when it's cold. There was some leftover yesterday, but today I put it in the microwave and it's still delicious.