Roll all the spring cakes recipe-Chinese Food-best chinese food recipes-cooking food

Roll all the spring cakes

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This kind of cake is an indispensable pasta on the dining table of my family. It grew up from a cake baked by my mother. This kind of cake is made of flour mixed with normal temperature water. It must be softer than the noodle when it's mixed. When it's soft, it's soft. When it's hard, it's hard. It's not easy to roll it out. It's still very dry. It's not a small step to wake up. The cake baked from the wake-up face is more flexible. Of course, you You can also use hot noodles. Hot noodles in my hometown can fried pancakes. They are soft to eat. What my mother said is fuel-efficient. They can't be fried inside. They can also be used to make scallion pancakes. There's also a kind of wrapping method called & quot; fried oil Horn & quot; which uses hot noodles. Wrapping method like dumplings. The stuffing in it can be tofu, shallot, coriander, vermicelli powder, etc. When I was pregnant with my third child, I was greedy. Ha ha. I'll make this in a few days.

Cooking ingredients

medium gluten powder:400g (moderate)

clear water:moderate and facial use

Cooking Steps

Step1:Pour into Che

Step2:Just a few minutes. No need to leave the film. Make up for Gai Yan and wake up for a while. A good noodle must be soft and hard at the beginning. It is softer than the usual noodle rolling. It is too hard to roll. The cake will also be very hard.