1. First, take out the dumpling skin and put it on the chopping board, and prepare a small bowl of cooking oil. I use tea oil here, so the spring cakes will be a little yellow. First, put a little cooking oil on the bottom of the pressure plate to prevent sticking, and put jiaozi on the leather surface.
2. Cover with another layer of dumpling skin and repeat 5 pieces. Don't be greedy. If you cover too much at a time, the thickness of the roll will be uniform and inconsistent, and it will be easy to tear. I've already stepped in this pit.
3, gently push into a circle, be careful not to press down hard, after one side is rolled, turn it over and roll it at the same time, so that the shape of the rolled spring cakes will be consistent and the thickness will be uniform.
4, and then gently pull in the middle, a spring cake can be completely torn off. While steaming the spring cakes, we continue to roll the dumpling wrappers, steaming them one by one, so the repetition speed is also very fast.