Add a spoonful of salt to ordinary flour, add water (a small amount is added many times) and stir it into a flocculent shape with chopsticks, then knead the flour and knead it into a smooth dough.

Step 2/8

Wrap the kneaded dough with plastic wrap and let it stand for 20-30 minutes. The kneaded dough will be softer.

Step 3/8

Then roll the baked dough into long strips, cut it into equal portions of dough, and roll it into round dumpling skins. Then brush a layer of oil on the dumpling skin, one layer of dumpling skin and one layer of oil, and make the remaining dumpling skin in turn. A stack can hold 3-5 layers of dumpling wrappers.

Step 4/8

Let the greased dumpling wrappers stand for 10 minute, and then roll a pile of dumpling wrappers into pancakes with a rolling pin. At first, they will slip. Press them slightly with your hand and then gently roll them open with a rolling pin. The thinner the better.

Step 5/8

Preheat the electric baking pan, take a stack of rolled dough and put it in the pan for flipping, and turn it over in about 10 second.

Step 6/8

Turn over and continue to bake 10- 15 seconds. Don't be lazy and turn over many times. You can take out the pan when you see the edge of the crust crack slightly. You can bake a stack of crust in less than 1 minute.

Step 7/8

Look, the baked crust is thin and stiff, and it's not hard when it's cold.