High gluten flour, salt, egg white, warm water, edible oil.

Detailed steps

1: First, we prepare 5500 grams of high-gluten flour, or we can use medium-gluten flour instead of high-gluten flour. Add 4 grams of salt to increase the gluten of flour, and then add an egg white to mix it evenly. Instead of adding 280 ml of warm water at one time, we should stir it upside down until there is not too much dry flour. At this time, we knead it into dough.

After 2: 10 minutes, put the dough on the panel and knead it for a while until it is smooth and delicate, and knead it into a dough with moderate hardness. Apply cooking oil to the surface of the dough to lock up the moisture, and put it in a fresh-keeping bag for proofing 1 hour.

3. After waking up, sprinkle some dry flour on the panel and then divide the dough into two parts. Then we take a piece of flour and knead it into long strips, and then cut it into a size larger than steamed bread with a knife. Flatten each flour by hand, roll it into dumpling skin with a rolling pin, brush the surface of dumpling skin with cooking oil and sprinkle some dry flour, then cover it with a layer of dumpling skin, then evenly brush the surface with cooking oil and sprinkle more dry flour, and then cover it with another layer. Fold 5- 10 sheets, then press them thin and flat by hand, put them on the panel, and press them with a rolling pin on both sides, so that the size will be even, and the other side can only be operated in this way.

4. Roll the dough into a steamer, cover it with boiling water and steam for about 15 minutes. After steaming, open the lid and let it dry a little. If you want to look better, you can buckle a bigger plate on it, cut off the edge with a knife, tear off the extra noodles, and then uncover the spring cakes one by one while they are hot.