Chun Guang and make spring cake practice introduction

Flour (medium or high) 200g

100g of cold or hot water

Cooking oil to taste.

Spring cake — a paper-thin practice.

Add water to the flour and stir it into a cotton wool shape, and form a smooth dough, cover with plastic wrap and let it rise for about 20 minutes.

After waking up, I divided it into evenly sized doses, and I divided it into 17 17g doses.

If you want to roll the dumpling skin, roll it into thin slices, don't roll it too thin, and try to roll it out the same size.

Roll out the dough sheets stacked together like arhats, each layer is coated with cooking oil, to be all evenly coated, I use cooked oil, it is recommended that you also use cooked oil, cooked oil is to cook the oil in a pot, let it cool can be used, and the color of corn oil will not be very dark, other light-colored oils can be, no cooked oil can be, there is no effect.

All 17 dough sheets are stacked on top of each other, and then gently press them with your hands, pressing on both sides, so that it will be easier to roll out some later, and you can also adjust the uniformity of the pie size by gently pressing on both sides.

Then roll out a cake with a rolling pin, roll it out from the middle to all sides, turn it back and forth, roll it back and forth, roll it back and forth, roll it back and forth, say the important thing three times, that is, roll it out a few times on the front and roll it out a few times on the back side, so that there will be no big and small, thin and thick, roll it evenly around it, don't roll it out too much, if it is too big, it will be very thin, and it is not easy to uncover it when cooked, the size is about the same as the 8-inch mold, not greater than the 8-inch mold, and the edge should also be rolled, so as not to make the edge of the cake too thick, be careful not to roll it hard, it is easy to uncover, Finally, apply a layer of oil to the bottom of the last sheet, which will prevent it from sticking to the drawer cloth.

Steaming grid pad drawer cloth, you can also pad steamer paper, easy to uncover, there is no steamer can be brushed in the oil directly put in the steamer, cold water pot, steam after the water is boiled for about 15 minutes, you can also put the water after the water is boiled and then put in the steam.

After taking it out, you can uncover it layer by layer, and there may be steam water at the top and bottom, which is not easy to unveil, just uncover the two directly, and uncover the other normal ones one by one.

Each one can be uncovered in its entirety.

Each one is soft and thin.

Even the pattern of the plate is clearly visible.

Then roll it up and you're good to go.

Look at it, you can eat it if you want, the leftover cake is sealed with plastic wrap, and the next time you eat it, you can heat it, and the taste is the same as if it was just steamed.

To add to the steps, this one is stacked together and gently pressed ** by hand, so that it is easier to roll some.

Please click Enter a description.

The steamed spring cakes are easy to unveil, and I tear them with my mobile phone in one hand and the other, and they are all very easy to tear.

It is best to open the cake after steaming, do not open it overnight, I am afraid that I will not be able to open it without trying, and then re-fold it together after unmasking, and seal it in a fresh-keeping bag after eating, and it will be as good as ever when it is heated the next day.

If you want to double it, you can roll out two portions, steam them together with oil in the middle of the two portions, and it will be good for about 20 minutes.

Also, don't be greedy and roll too big, it is easy to lead to failure to uncover, a dumpling skin is already very thin, you imagine how thin a roll is.

Ingredients: 300 grams of all-purpose flour, 2 grams of salt, a small amount of cooking oil, 150 ml of boiling water.

Steps]:

1. Boil a pot of boiling water, pour it into a small bowl, add 2 grams of salt and stir well until all the salt melts into the water.

2. Then pour the stirred brine into the middle flour, stir quickly with chopsticks while pouring, and stir into a dough wadding, just like my ** in this state.

3. What was poured in just now is hot water, so wait until the noodles are not hot and then start to reach out and knead the dough into a smooth dough, which should be softer, and if the amount of water is not thick enough, you can add water later, and you don't need to use salt water. Cover with plastic wrap and let aside, let stand for about 30 minutes.

4. After the face is awakened, it will be divided into small agents of similar size, and the small agents must be even. Then use a rolling pin to roll it out a little and apply half of the dough to an appropriate amount of cooking oil. For example, if you divide it into 10 small parts, apply cooking oil to the other 5 parts.

5. Then stack the other part without brushing oil on top of the brushing oil, and turn it a few times to make the edible oil evenly stained with the flour agent.

6. Then use a rolling pin to roll it out into pancakes, and use the same method to roll out all the other dough cakes.

7. Heat the pan, then brush a thin layer of cooking oil on the bottom, put the cake base you just rolled in, and fry it slowly over low heat.

8. Fry the dough until there are some small bubbles bulging, then turn it over and fry for about 3 minutes, and then fry the dough until it is cooked. It's still relatively simple. The resulting spring cakes are very chewy, and a plate of shredded potatoes or shredded pork in Beijing sauce is stir-fried as a side dish, which is simply perfect.

The earliest spring cakes were pancakes made with wheat flour or steamed, and when eaten, they were often eaten with mixed vegetables fried with bean sprouts, spinach, leeks, vermicelli, etc., or eaten with spring cakes and cabbage. Legend has it that eating spring cakes and the various vegetables contained in them will make the seedlings prosperous and the six animals strong. In some areas, it is believed that eating spring cakes wrapped in celery and leeks will make people work harder, live longer (leeks), and prosper their family business.

With the development of time, the shape and eating time of spring cakes also vary from place to place.

Ingredients:

Ingredients: 250 grams of flour, 150 grams of water, 100 grams of lettuce, 100 grams of pork (lean), 10 grams of dried fungus, 1 cucumber, 1 persimmon pepper, 3 eggs, 2 celery.

Excipients: 15 grams of oil, 5 grams of salt, 1 section of green onion, 6 grams of light soy sauce, 10 grams of homemade chopped pepper paste, 10 grams of starch.

Method:

1.Pour boiling water at about 80 degrees into a bread maker bucket, add flour and a pinch of salt.

2.Start the bread maker to knead the dough, knead until the dough is smooth, cover with a damp cloth, and let it simmer for half an hour.

3.Prepare other materials and soak the dried fungus in advance.

4.Cut the cucumbers into thin strips and the green onions into thin strips.

5.Celery, red bell peppers, soaked fungus, all cut into shreds.

6.Lean meat cut into shreds.

7.Add an appropriate amount of salt, light soy sauce and starch to the lean meat, grasp it well, then fry the shredded meat out of the pot for later use, put an appropriate amount of oil in the pot, add fungus, red bell pepper, celery and stir-fry, add an appropriate amount of salt and stir-fry evenly, pour in the fried shredded meat and turn evenly, and put it out of the pot and put it on the plate. (Fried in this step** I found that I didn't save it when I sorted it out, so I had to describe it directly).

8.Roll out the dough into slices of about 3 mm and carve them into slices with the mouth of a wine glass.

9.Brush the surface of each disc with a layer of oil.

10.Brush one disc with one side facing up and the other with the other side down, stack the two on top of each other and roll out into thin slices with a rolling pin.

11.Preheat the pan, turn to the "omelette", and add the pan.

12.Wait for the surface of the cake to bulge and turn it over.

13.Once cooked, tear the two slices while hot.

14.Brush the pan with a layer of oil and fry the eggs.

15.You can enjoy the other ingredients on the rolls.

The preparation of spring cakes is as follows:Ingredients: 300 grams of plain flour, 1 gram of salt, 70 grams of boiling water, a little vegetable oil.

1. Add salt to the flour, slowly pour in boiling water and stir into a flocculent shape, as shown in the figure below

2. Then add a small amount of cold water several times to synthesize a slightly soft dough, cover and let it stand for 30 minutes, as shown in the figure below

3. Then knead into long strips and knead into equal small agents, as shown in the figure below

4. Then roll it into thin slices, as shown in the figure below

5. Wipe a thin layer of oil on one dough, as shown in the figure below

<>7. Repeat this and add it to 5 layers, as shown in the figure below:

8. Then use a rolling pin to slowly roll out the pancakes, as shown in the figure below

9. Add water to the steamer and bring to a boil, smear a little oil on the plate, cover and steam over high heat for 10-15 minutes, as shown in the figure below

10. Take it out when the time is up, and the spring cake will be ready, as shown in the figure below