Add 3g of salt to 1 and 300g of flour, then add18g of corn oil and mix well. Prepare 70℃ hot water, pour it into flour, stir it while pouring it, stir it into a flocculent shape, and then knead it into a coarse dough, as long as it is kneaded into a ball.
2. Put it in a container, cover it with plastic wrap, and stir it for 15 to 30 minutes, and relax it repeatedly to make the dough roll more easily, hydrolyze more fully, and make the dough smoother and more elastic. Take out the awakened dough, knead the awakened dough until smooth, cover with plastic wrap and relax at room temperature for 10 minutes, and take out.
3. Roll the loosened dough to the size of dumpling skin, brush the surface with oil crisp, fold a layer of skin, brush another layer of oil crisp, fold another layer of skin, fold seven or eight pieces at a time, then repeatedly press it back and forth with a rolling pin, and then roll it thin. Steam in a steamer for about 10 minutes, or steam in cold water for 15 minutes. Let it cool a little after taking out the pot, buckle a plate on it, cut off the thick edge of the spring cake with the edge of the plate or a knife, and uncover it one by one.