Spring cake

1. Add an appropriate amount of flour and a little salt.

2. Pour in an appropriate amount of warm water slowly and stir with chopsticks until fluffy.

3. Blend into a dough that is moderately soft and hard. Twenty minutes?

4. Rub good bread smooth.

5. Roll it into circular pieces about 0.5 centimeters thick.

6. Use a dumpling skin mold to cut thick round dumpling skin. Those without molds can be made into small dumplings and rolled into thicker dumpling wrappers.

7. Brush oil one by one. Cover it up and wait a little longer.

8. Stack 5 to 8 pieces of good thick dumpling wrappers and flatten them with your hands.

9. Roll thin and round with a rolling pin.

10. Bring an appropriate amount of water to a boil in the pot, and steam the rolled spring pancakes on the steamer for 8 to 10 minutes.

11. Immediately open the lid of steamed spring pancakes to prevent water vapor from dripping.

12. Layer by layer, the thin and transparent, soft and elastic spring cake is ready.

I tried the electric biscuit version again.

14. Flip over frequently, burn one and uncover another. To prevent burn marks, it's a bit dry. I prefer steamed ones over traditional ones. Roll it out and put it into the steamer. Steam for about 10 minutes, layer by layer, and peel it off.

15. Finished products.

16. Finished products.