Thin How to make paper-thin spring cakes

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  1. Add appropriate amount of water and stir the flour into cotton wool, then knead into a smooth dough, moderately soft and hard, cover to keep fresh Let the film rise for 20 minutes (I didn't look at the watch, it was probably more than 20 o'clock)

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  2. Knead the rested dough into long strips and divide it into small portions of even size (I divided them into 18) Flatten and roll into a round piece larger than the dumpling skin (18 rolls will be the same size)

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  3. Brush each rolled dough piece with oil and stack them together (stack all 18 pieces), then use a rolling pin to roll it into a piece of cake, roll it from the middle to all sides, roll it in circles, and roll it a few times on the front Turn it over and roll it out a few times, so that it is round and even.Don't use too much force when rolling it out.Just roll it out as big as an eight-inch plate.

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  4.Cold water, brush the lowest dough with oil to prevent it from sticking to the cage cloth.After the water boils, steam for 10 minutes.Take it out.Open them one by one and eat.