How to make traditional spring cakes

1. Hot noodles 2. Kneading 3. Rolling out dough 4. Baking spring cakes 1. Hot noodles: 1. When making spring cakes, the ratio of flour to hot water should be 5:3. 2. Pour the flour into a basin first,

Then hold chopsticks in one hand and stir continuously in one direction, and slowly pour in hot water with the other hand. The flour will slowly turn into small pieces or flakes as the hot water is poured in. Continue stirring until the hot water is completely poured in.

3. Use chopsticks to stir along the edge of the basin to fully mix the loose powder in the outer ring with the agglomerated flour.

4. Let the basin stand for a while to allow the temperature of the flour to drop to a temperature that can be touched by hands.

2. Kneading dough: 1. Press the large and small dough pieces in the basin repeatedly with your hands to fully knead them together until there is no remaining loose powder and dough pieces in the basin, and knead them into a larger dough.

2. The dough that has just been mixed is tough and difficult to roll out. It needs to be placed in a basin, covered with a soaked drawer cloth (to prevent the surface of the dough from drying out and hardening), and then left to rest for 30 minutes.

3. Roll out the dough: 1. Use your hands to roll the dough into a long strip on the chopping board, about the same thickness as a rolling pin.

2. Use your hands to pluck the dough strips into small pieces, similar to those used for dumpling wrappers, but slightly larger, each weighing about 50g.

3. Make the small dough into a round shape, flatten it with your hands, sprinkle a little flour on top, smooth it out and then dust off the excess flour.

4. Use a brush dipped in a little oil to brush the flattened agents, then overlap the agents in twos and press them again with your hands.

5. Roll out the dough in the up, down, left and right directions, and rotate the dough in time until it is rolled into a thin and round cake (about 15cm in diameter and 1.5mm in thickness).

4. Baking spring cakes: 1. No need to put oil in the pan, heat it slowly over low heat.

Don't be eager for quick success, just heat the pan over high heat so that the bottom of the pan is gradually heated evenly and the temperature slowly rises. This is the key to success.

The temperature of the pan should not be too high, just put your hand on it and it will feel warm.

2. Put the rolled spring cake into your hand, then gently slide it into the pan, bake for 2 minutes. Pay attention to the changes in the surface of the spring cake. When the color of the spring cake slowly becomes transparent and has puffed up due to heat, turn the spring cake over.

Continue to cook the noodles for 2 minutes before serving.

3. While hot, carefully uncover the 2 pieces of dough along the edge of the spring cake, then lay them flat.