Steamed spring cakes

First, we prepare flour and warm water, which is hotter than body temperature. Made in cold water is too hard, difficult to digest and roll. If the water surface is too hot, the powder will be too sticky and will not form when rolling and will easily rot.

After making peace, wake up for half an hour. Spread some flour on the chopping board. Pull out the dough as big as your palm, dip it with flour on both sides of the chopping board, and press it with your hands to make it flat. Start rolling the dough into a thin cake. The size depends on your pot. Add cold water to the steamer and bring to a boil, put a grate and clean linen, roll one out, place it on a rag, cover it, and start steaming over medium heat. When I start rolling the next one, it usually takes two or three minutes to cook. I rolled the next one and the first one was cooked. In this way, I put one on top of the other. Generally, our family rolls out more than ten sheets at a time.

Look at what I steamed. It's not the thinnest, but it's very delicious to this extent. If you want to eat something chewy, make the dough harder, and the dough with bad teeth and stomach should be softer. When steaming, flour should be scattered on both sides of the cake to prevent adhesion.