Sprinkle some dry flour on the chopping board, pick the dough onto the dry flour with chopsticks, and stick the whole dough with dry powder; Cutting into dosage forms, and caking each dosage form; Roll the dough into thin slices and wrap it with stuffing; Prepare a flat-bottomed non-stick pan, turn on a small fire, put the steamed stuffed bun into the pan with folds down, and gently press the pie with your fingers together to make it thinner and bigger, and pat it as evenly as possible; When the crust is slightly cooked and shaped, turn it over, press it with a silicone shovel, cover it, bake it, and change to medium heat; When cooked, brush a layer of oil on the cake with a brush; Turn it over and brush a layer of oil on the other side to turn it over; After the fire, the two sides of the cake turned white and golden pockmarked. The cake bulged and the upper and lower layers separated. At this time, the pie with thin skin and no stuffing is ready.