Spinach gluten cake

Overview

How to cook Spinach gluten cake at home

Add salt to the flour, use half boiling water and half cold water (spinach juice) to form a dough.
Divide into even portions, grease with oil and cover with plastic wrap to rest for 40 minutes (it can be stored in the refrigerator for 2 days without any problem).
Add corn oil to flour and mix into a pastry.
Roll the rested dough into small cakes.
You can have 6 to 10 pieces. Arrange them neatly like this. Use a rolling pin to roll them out from the middle with gentle pressure.
Roll the cake thinly.
Turn on the electric baking pan over high heat and put in the cake base.
This way the edges are raised.
Uncover it immediately. Over time, the cake will become dry and hard.
After uncovering one piece, turn it over immediately, and the next one will also be uncovered immediately.
It's not hard even when it's cold.