Spring cake is our favorite food at ordinary times, and the thinner the better. We usually roll all kinds of vegetables on it and eat them with sauce. In some places, all kinds of cooking are wrapped in spring cakes. Anyway, the spring cakes you need had better be thin and chewy. How can we make them thin?

In fact, the method is very simple. We can buy ready-made dumpling wrappers directly outside, or we can make noodles at home. If we mix dough at home, we'd better use high-gluten flour. First, add water to the dough and knead it into a smooth dough. About 20 minutes after waking up, we can divide the dough into the same size, just like rolling dumpling skins, and the sizes are the same.

Then we spread oil evenly between each skin, and it is best to use light color, and it is best to use cooked oil, that is, heat the oil in the pot, let it cool, then spread the oil evenly on a pile of dumpling skins, and then roll it around from the middle with a rolling pin. At this time, we should pay attention to the fact that the dumpling skin should not be too thick, about 15, and

And don't roll this leather so big that we can't wrap anything, about seven or eight inches, because if it is rolled too thin, it will be difficult to open it. After we roll it, don't open it in a hurry, but steam it on the pot for about ten minutes and turn off the heat.

At this time, don't rush to open the lid, but stuffy for another three to five minutes and then open the lid layer by layer. Spring cakes at this time are really thinner than paper, and you can see the dishes rolled inside, and they are hard and not easy to tear.