How to make homemade spring cakes - Chinese cuisine

1
Knead the dough repeatedly into a smooth dough (add 1 egg white to increase elasticity) and bake for 40 minutes (I kneaded the dough for 1 hour). There is no need to knead the dough again.
2
Knead into strips and dispense.
3
Divide into evenly sized balls, knead into balls and let rest for 10 minutes (cover with cloth to prevent drying).
4
Roll the loosened dough into a cake shape and brush evenly with pastry.
5
Use an appropriate amount of flour for the pastry, pour in hot oil, stir evenly and let cool before use.
6
These are 10 small cakes, brush them one by one with oil to prevent sticking, and press them evenly with your hands.
7
Then roll it out evenly from the middle to the west (turn it over and roll it flat again).
8
Boil the water in the pot, put in the steamer paper, put in the cake base and steam for 10 minutes.
9
Take out the steamed pancakes, cut out irregular edges around them, and gently separate each spring pancake.
10
Steamed two pots in total and separated them one by one.
11
The spring cakes are as thin as cicada wings, soft and white.
12
Transparent, tough and unbreakable.
13
Even when eaten cold, it does not taste hard. The homemade spring cakes are well received by the family.
14
Homemade spring cakes are beautiful and effective.
15
A plate of stir-fried leeks and shredded potatoes can be eaten as a roll. Eating leeks in spring has the meaning of hair growth.

After kneading the dough, it needs to be relaxed before making.