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 rough dough, as long as it is kneaded into a ball.
2. Put it in a container, cover it with plastic wrap, 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 it until it is smooth, cover it with plastic wrap and relax at room temperature for 10 minutes, then take it out.
3. Roll the loose dough to the size of dumpling skin, brush the surface with pastry, fold a layer of pastry, brush another layer of pastry, fold another layer of pastry, fold seven or eight pieces at a time, then repeatedly press it back and forth with a rolling pin and roll it thin. Steam in a steamer for about 10 minute, or steam in cold water for 15 minute. After cooking, let it cool a little, fasten a plate on it, cut off the thick edge of the spring cake with the edge of the plate or a knife, and then uncover it one by one.