Chinese Food
Steamed pancakes & baked pancakes
(159791 views)
It's a custom in many places in the north and south to eat spring cakes at the beginning of spring. It means to welcome spring and pray for abundance. This year's Spring Festival is just in the Spring Festival holiday. In response to the call of the government, let's not go out and mess around. Just make a few spring cakes at home, stir fry a few dishes, and enjoy the happiness brought by delicious food. Yuan Mei, a poet of the Qing Dynasty, wrote a record of spring cakes in his food list in the garden Today, among the pancakes I brought, besides the thin steamed pancakes like cicada wings, there are more chewy baked pancakes. -
Cooking ingredients
Cooking Steps
Step1:Prepare flour and cold water - use high gluten flour or medium gluten flour for flour. If medium gluten flour is used, add a small spoon of salt to increase the gluten of dough when kneading; do not use hot water. Hot water will reduce the gluten of flou
Step2:The water absorption of flour is different, so the water quantity is different. Generally speaking, the water quantity is 5560% of the flour quantity. First, use chopsticks to stir the flour into floccules
Step3:Knead it into a ball again. There is no dry powder and no need to knead it more smoothly; cover it with plastic wrap or cover it for 30 minutes
Step4:If you knead a good dough, you can make it. If you knead it, you can knead it. If you knead it, you can grow it up. Cut it into even sized preparations. The size of the preparations determines the size of the cake. You can decide the quantity according to your preference
Step5:Make each dosage into small dough balls. Cover with plastic wrap and relax for 10 minutes
Step6:Roll the small dough balls into dumpling skin. The thickness of the center and edge of the cake is the same. Apply oil between each piece and stack them together
Step7:Take the first two rolled skins and roll them with a rolling pin to make a thin piece of dough. The thickness depends on your craft and likes. The edge should also be rolled a little thin. My board has a size scale. The diameter of the cake is about 24cm
Step8:Every time I roll out a group (two pieces), I put them in the steaming drawer with cloth on it. If there is no drawer surface, I can smear a layer of oil on the steaming drawer. The number of cakes is not fixed. I put eight of them. I used to put 20 of them in the past. The more cakes, the longer the steaming time
Step9:Put the steamer tray with pancakes into the steamer. It's 100 degrees. 15 minutes. It's OK to use the steamer. Steam for 1015 minutes after the fire. In addition, adjust it according to the thickness of the pancakes
Step10:When it's time, take the cake out of the steamer immediately. Transfer the cake to a clean board or plate. Tear up the two pieces of cake skin and keep them intact. Fold the cake and put it on the plate. Cover the surface with a wet cloth or cover tightly. Keep the temperature and prevent the excessive evaporation of water from affecting the taste. If you care about the shape of the cake, you can roll it out and use the plate to remove the extra irregular edges. Then the cake is round
Step11:While steaming the pancakes, you can also put the remaining two groups of pancakes into the pan respectively - without oil in the pan. After heating in high heat, the pancakes will be put into the pan. Turn the heat down. The pancakes are very thin. They will soon become transparent from white; each side will be baked for about 30 seconds. Turn it over once in the middl
Step12:
Step13:
Cooking tips:1. A lot of pancakes need to be ironed or half ironed. The pancakes thus baked are soft and cold, but the pancakes are very thin. If boiled water and flour are used, the gluten of the dough will be reduced. The dough is not easy to roll thin and can not reach the transparency; 2. Using high gluten flour will help roll thin and show the transparency. Without high gluten flour, medium gluten flour can also be used; 1. Adding a little salt to medium gluten flour to increase gluten Second, the dough needs a long time. The longer it is, the more moisture it will be. The easier it is to roll it thin. However, it should be noted that the dough environment should not be too hot to prevent fermentation. Third, plant oil should be applied between the biscuits to prevent sticking. In addition, when rolling, two or more pieces can be piled together. Fourth, steamed spring pancakes are a little time-consuming, but soft. The pancakes need less time, but they are more elastic and chewy. The teeth are not good The best way to use steam. There are skills in making delicious dishes.
