Chinese Food
Hot face spring cake
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The first bite of Spring Festival is about biting spring. Among them, spring cakes are the absolute protagonists.
Cooking ingredients
Cooking Steps
Step1:Add less than salt into rich powde
Step2:Use hot water to stir chopsticks into big snowflakes. Add a little salad oil. Knead and moisten the doug
Step3:Dough rubbing. Uniform size of dough under. Cut face up. Sprinkle a little thin fac
Step4:Press fla
Step5:Put on cooking oil. Sprinkle some dry flour on i
Step6:Two pairs of oil face to face. Making surface embry
Step7:(novice) roll out spring cake - press the dough flat. Hold the roll in both hands and push and pull in one directio
Step8:(novice) roll the spring cake - turn the dough 90 degrees. Roll it again as you just did
Step9:(novice) roll out spring cake - roll out the dough to a thickness of about 2mm. Use the roll out stick to find the dough into a circl
Step10:Pancake burning - clean and heat the pancake with the pancake Dang (in the oil-free state) and put in the dough embry
Step11:Bubbles on one sid
Step12:Turn it over and bake it on the other side (a spring cake is usually baked for up to 50 seconds
Step13:After baking, uncover the two spring cakes just stuck together and steam them thoroughly when eating
Cooking tips:1. Some salt should be added to the commonly used rich and strong powder at home, not to improve the taste, but to strengthen the strength of the noodles, so that the finished products are more flexible and unbroken. 2. Do not use boiling water to scald the noodles. It's easy to scald the starch of the noodles all of a sudden. When eating, it's sticky. There's no taste. It's better to use 70-80 ℃ hot water. 3. Don't burn the noodles completely. Because the starch expansion process will make the noodles softer. Directly hot into a ball. The face is too soft to roll. 4. The face is hot into a big snowflake and a little salad oil is added to make the face more bright, thorough and moist. But don't add too much. That will destroy the stiffness of the surface. The baked cake is too broken to be peeled off. 5. When brushing the oil, pay attention to the uniformity of the oil brush of the whole section. Especially, the edge should be brushed. If it is not brushed, it will not be peeled off if it is cooked. 6. Brush the oil only. The dough is easy to absorb part of the oil. It is also easy to be peeled off. So it needs to sprinkle some dry flour. It's crucial. Don't do it
