Adding salt can make the cold skin more sinewy, chewy, soft, and the texture is also more delicate and smooth.

How to prepare the cold skin: 300 grams of high-gluten flour, 3.2 grams of salt, 160 grams of water, the right amount of oil.

1, pour the flour into a clean container, add a little salt and mix well.

2. Pour in the appropriate amount of water, knead the dough, and then cover with plastic wrap and let it rest for 10 minutes.

3. After 10 minutes, take out the dough, knead it again to form a smooth dough, and cover with plastic wrap again to rise for more than 1 hour.

4: Place the dough in a slightly larger bowl and add water to cover half of the dough.

5. Then knead the dough with your hands, which will be very loose, until the water becomes cloudy.

6, after the water becomes cloudy, sieve it into another pot, then add water again and knead, repeat the water change and knead 5-6 times.

7. Pour the sifted water together and let it sit for more than 6 hours until the water turns into a batter.

8: Take out the rested water, pour off the top layer of water and keep the batter underneath for later use.

9, take out the pizza pan, brush a thin layer of oil, be sure not too much, otherwise the batter is not easy to spread a layer.

10: Pour a heaping tablespoon of batter into the pizza pan.

11, start a pot of water to boil, when the water boils, put the pizza pan into the pot, cover and cook for 2 minutes, bubbles can be, do not open the lid in the middle.

12, take out the cooked cold skin, put it into the cool water basin to cool down, and then the cold skin can be removed.

13, finished.