The common practices of pies are as follows:

1. Prepare 4g of common flour, add 3g of salt, stir evenly, add a small amount of warm water several times, stir until there is no dry flour, pour 1g of vegetable oil to make the baked cakes more crisp, knead for about 5min, knead the flour wadding into smooth dough, and cover the sealed dough with a plate for 1h to relax the gluten.

2. After the dough is fermented, take it out and directly knead it into long strips, cut it into 8-1 dough pieces, cover the dough pieces with plastic wrap to prevent them from drying in the wind, brush vegetable oil on the chopping board, take it out, dough the dough pieces into round dough pieces on the palm of your hand, and then press them flat to make them into round dough pieces with a slightly thicker middle and a slightly thinner edge, so that it is not easy to expose the stuffing when wrapping. Cover the finished green body with a fine cloth and wake up for 1 minutes until the green body bulges slightly.

3. preheat the electric baking pan for two minutes, brush the vegetable oil evenly, put the green body in the pan, cover the pan and bake it for two minutes, turn the bottom of the cake slightly yellow and bake it for another two minutes, and turn it over again when the other side is golden yellow, so keep the fire low and turn it over frequently for 5-6 minutes. When the cake bulges slightly and both sides are golden yellow, it can be taken out of the pan, and a thin-skinned side cake is ready.