North to eat spring pancakes, south to eat spring rolls. A small spring pancake crust, to do as thin as cicada wings, but also soft and tough, but there are tips.

1, first put the flour and salt together, add 200 grams of water, hand-mixed into a flocculent, and then let the chef machine and into a dough,

2, subdivided into the dough and add water, knead the dough into a full of gluten, with the flow of the fall of the thin dough. Place in a bowl, seal with plastic wrap, and let rest for 2-3 hours.

3. Pull out a piece of dough and weigh it in your hand. Heat a round pan over medium-low heat and quickly wipe the dough in your hand around the bottom of the pan to form a round skin, then pull it up immediately, letting the gluten of the dough take away the excess surface

4. When the edges of the round skin buckle, you can pinch the edges of the buckle and lift the skin up. Do a good job of spring rolls skin a sheet overlap, put into a pile

Cooking tips: baking crust when the pot temperature should not be too high, maintain a low to medium heat, can be baked crust on the line, do a good job of the crust do not single loose, stacked into a pile, so as not to dry knot.