Spring pancake crust practices and recipes:

Main ingredients: 200 grams of medium gluten flour, 150 grams of hot water, 2 grams of salt, 2 tablespoons of cooking oil.

1, first of all, the salt and flour mixed well, a little bit of hot water, about 80 degrees, I was to the boiling water added a little bit of cool water, touch still very hot on the line.

2, first stirred into the flocculent, and then kneaded into a smooth dough, covered and rested for 20 minutes.

3. After 20 minutes, you can roll out the dough, first divided into small doses, about 20g.

4: Roll out the dough into dumpling size and grease each sheet.

5: Give it a stack, then roll it out a bit to flatten it, and steam it over medium heat for 15 minutes.

6, steamed can be cooled before tearing.