1, first of all, 400 grams of flour add 3 grams of salt, mix a little, with 250 grams of warm water and noodles, while pouring the side of the mixing, mixing into the absence of dry flour, cotton wool, kneaded by hand into a smooth and soft dough, covered with plastic wrap to wake up method for 30 minutes. 2, after the time is up to the wake up method of the surface of the board and kneaded evenly, and then it rolled into long strips, rolled well after the next weighing the size of the ground evenly dosage, and then the small dosage organized and flattened to roll into dumplings, and then rolled to the ground evenly. Then, organize the small dosage and flatten it, and roll it into a dumpling skin. After rolling thin, take a few stacked on top of each other, and then brush with oil, every other brush a layer of oil, 10 for a stack, stacked after pressing flat, with a rolling pin to roll thin and spare. 3, rolled out a single cake in a steamer basket to organize a little bit, boiling water on the pot, steam on high heat for 10 minutes, after the time is up you can turn off the fire out of the pot.

4, steamed spring pancakes with a large bowl a buckle, with a knife in a circle around the bowl, and then cut off the edges, so that the cake is very round, and then unveil it one by one, spring pancakes are so good.

Tips: 1, and when the dough and the dough and the soft and hard moderate, not too hard and not too soft, soft and hard moderate dough to do out of the spring pancake taste will be better.

2, and the pasta don't forget to add a spoonful of salt, you can increase the gluten of the flour, the texture of the cake will be more sinewy.

3, rolled out spring pancakes stacked on top of each other to brush a layer of oil every other layer, and rolled out evenly, the spring pancakes will be thinner and more transparent when cooked.