Instruments:

400 grams of flour, 2 grams of salt, an egg white, 180 grams of warm water, cooking oil.

Methods:

1, the bowl to prepare 400 grams of plain flour, add 2 grams of salt to increase gluten, salt can make this dough more elastic and tough, but also to prevent the surface from drying out, and has a certain antibacterial and anticorrosive effect.

2, and then beat into an egg white, yolk do not, this can increase the elasticity of the surface, you can make the surface and then rolled out when you can roll very thin, smooth surface is not suitable for breaking the skin, if you add the yolk of the egg, the color of the crust will be yellow, the elasticity will also have an impact.

3, with 180 grams of warm water about 60 degrees to the surface, kneaded into a soft and hard surface, sealed relaxation 20 minutes to make the dough more pliable, kneaded again into a smooth surface, continue to seal the rise for 10 minutes, and then transferred directly to the board, do not need to knead again, directly organized into a long strip, under the size of the same dosage, a little bigger than the dumpling skin can be, and kneaded into a smooth small dosage, continue to seal the rise for 10 minutes, and then the dosage, the dosage, and then the dosage, the dosage, and then the dosage, the dosage, and then the dosage, the dosage. The small dough dosage, continue to seal the relaxation of 10 minutes, the total *** relaxation of 3 times, only thoroughly relax in place, to make the cake will not be stubborn, rolled to a very thin and will not break.

4, 1 minute after taking a dough, pressed into a round cake, the surface of a thick layer of oil brush, and then sprinkle the appropriate amount of dry flour, and then stacked a small cake, repeat the steps of brushing the oil and sprinkle dry flour, the amount of flour and oil should be large, because the later to be rolled out to a very thin very large, the oil and the surface can be made to make them do not stick to the 6 small cakes for a group can not be used to be covered with plastic wrap, to prevent the wind from drying out.

5, take a group, one hand to stand up, the other hand to protect, while pinching and turn, turn a big circle on the board, with the hand to give it flattened, pressed thin, pressed large, on the top side of the pressed turn over and then pressed again, so that you can ensure that all of the cakes are the same size, and there will be no hard edges, and finally rolled out with a rolling pin into a thin and round cake can be. Steamer basket with a cage cloth, on the pot on high heat steaming for 10 minutes, steaming to the surface of the cake has a bubble state, it is cooked. 400 grams of flour, the total **** steamed 25, you can refer to the next dose of time.

6, because the rolled spring pancake is not a regular round, so the steamed spring pancake on the board, find a smaller plate to cover the top, with a knife to cut out the regular round, so it is more perfect look.

7, the remaining side of the spring pancake should not be wasted, used to do fried cake flavor is also quite good oh.

8, finally, while hot, the cake into a one by one, and then put back in the cage drawer can be.

With this recipe and techniques to do out of the spring pancakes, each one is thin flexibility is very good, tearing a little bit will not stick, and each one is as thin as paper, bright and shiny.