Chinese Food
Spring cake must not be missed in spring
(160192 views)
Spring is coming. Make a thin spring cake. You can roll on shredded potatoes, ham sausage, eggs, meat and so on. It's delicious. Try it together if you like.
Cooking ingredients
Cooking Steps
Step1:Prepare the required ingredients
Step2:Add salt into the flour and stir evenly, then pour in water and stir to form floccules.
Step3:Knead it into a smooth dough, and then cover it with fresh-keeping film and relax for about 30 minutes.
Step4:Rub the loose dough into strips.
Step5:It's the same as making dumpling skin.
Step6:Take a small dough and roll it into a thin dumpling skin with a thick middle and a thin periphery.
Step7:Roll out the rest of the dough in turn.
Step8:Take a dumpling skin and brush it evenly with corn oil.
Step9:Evenly spread some dry flour in the middle, and then put a piece of dumpling skin on top of each other.
Step10:And so on. Until 15 dumpling skins are accumulated. The first production can overlap a few Oh.
Step11:Roll the overlapped dumpling skin lightly. The diameter is about 18 cm. The bigger the roll, the thinner the cake.
Step12:Put the cake in the steamer. Turn on the fire. Boil the water and steam for about 15 minutes.
Step13:When the cake is out of the pot, it can be opened when it is not hot.
Step14:You can roll eggs. You can roll other side dishes you like.
Step15:Finished product drawin
Step16:Finished product drawin
Cooking tips:1. The dry humidity of flour is different. The water consumption can be increased or decreased by 3-5g as appropriate. 2. Knead the dough as much as possible for a while. The dough is kneaded in place. The spring cake made is easy to uncover and not easy to harden. 3. Brush the oil evenly, or the cake will stick together and not be easy to uncover. 4. This dough measures 30 pieces of spring cakes about 18 cm in diameter. You can also decide the size of the dough according to your preference. 5. Sealed. Our family has finished cooking at one time. We have skills in making delicious dishes.
