1. Mix the flour first: add the medium-gluten flour into the basin and add 1 tablespoon salt to increase the gluten of the flour. Then add a small amount of warm water to the dough several times and stir it by hand while adding water.

1 kg flour, about 280g water, when the flour is stirred into a flocculent shape, it is kneaded into a slightly soft dough.

Knead and cover with dough for 20 minutes.

2. After the dough is baked, continue to knead the dough evenly and smoothly. Then put the dough on the chopping board, continue to knead the dough into strips and cut it into small noodles of the same size with a knife.

Then knead the small doses one by one and flatten them. Put it neatly on an oiled plate, and each layer is oiled. After everything is done, wrap it in plastic wrap and bake it for half an hour.

After half an hour, take out a small dose and press it as large as possible, and sprinkle some dry flour on it to prevent sticking. Continue to put other small doses

Press it into the same size as before, stack it together and continue to sprinkle dry flour on it.

You can put more than one stack at a time and then press it by hand.

Then roll it out with a rolling pin and gently push it from the middle to both sides, rolling it as thin and round as possible.

3. After being rolled, put it directly on a steamer covered with cage cloth and steam it on high fire for 10 minute.

After steaming, peel them off one by one while they are hot. Because each layer is dry flour before steaming, it is particularly easy to uncover.

Ok, let's make this spring cake. The spring cake made in this way is as thin as paper, and the tendons are soft and tough. The prepared spring cakes can be used to sandwich any dish.