How to make spring pancake skin

Spring cakes are as thin as cicadas' wings and soft, and can be used to roll vegetables and all kinds of meat. As long as you like, spring cakes can be rolled. As the beginning of the year, on the day when spring begins, no matter how busy you are, you should eat a spring cake. Today, I will share with you two ways to make spring cakes, one is steaming and the other is branding. The method is simple. I'll tell you the detailed steps and key points to ensure that you can succeed once. Spring is coming soon, so you might as well follow me ~

The first method is boiling.

The ingredients are 300 grams of common flour, 2 grams of salt, about 160 grams of boiling water, and an appropriate amount of edible oil.

working methods

1. Add 300 grams of common flour and 2 grams of salt into the basin, mix well, add a small amount of boiling water several times while stirring with chopsticks, until all the flour in the basin is stirred into a flocculent shape, let it cool slightly, and knead it into dough. At this time, the dough is sticky. We add some dry flour several times and continue to knead until the dough is smooth.

2. After kneading the dough, you don't need to wake it up, just put it on the chopping board, knead it into strips, and divide it into noodles with even size. The size of the noodles is bigger than our usual jiaozi, and I always divide them into 10 pieces. Then arrange the flour and flatten it. Brush a layer of cooking oil on the surface of each flour and add a little dry flour.

3. Put every two flours together, and the oil and flour are in contact on both sides. Then flatten it on the chopping board and roll it open with a rolling pin. Pay attention to both sides when rolling, so as to ensure the uniform thickness of the upper and lower dough sheets.

4. Preheat the electric baking pan with medium heat in advance, and put the rolled dough into the pan. Cover, keep medium heat and bake for about 20 seconds. Here we teach you a judgment method, that is, we can observe the electric baking pan, when there is a lot of hot air coming out, we can turn it over, or we can judge it when baking cakes. At this time, you will see that the cake blank will bulge.

5. Turn the cake upside down and bake for about 20 seconds. The cake is white on both sides, and it is cooked when uneven patterns appear.

6. For the baked cake, we will separate the two pieces while it is hot, arrange them in the shape we like, and then we can begin to enjoy them.

The second method, warm water steaming.

Ingredients: 400 grams of flour, 2 grams of salt, warm water 160 grams, and proper amount of edible oil.

Specific steps

1, 400g ordinary flour and 2g flour are added to increase gluten, and the dough is kneaded with warm water of about 50 degrees. The amount of water is about 160g, and the water absorption of flour is different, so it can be increased or decreased as appropriate, and the dough should be softer. After stirring the flour into a flocculent state, add about 10g of edible oil, and then further knead the flour until the surface is smooth. Cover the dough and wake for about 30 minutes.

2. Divide the proofed dough into dough with uniform size. Knead each dough until it is smooth, and then roll it into the size of dumpling skin with a rolling pin. This step does not need to be too fine, but try to keep the size even.

3. Brush a layer of cooking oil evenly on each dough piece, and then stack the dough pieces together.

4. Press the folded dough pieces by hand, both sides should be pressed, so as to ensure the uniform size of each cake and make it easier to roll up after pressing.

5. Roll out the pressed dough with a rolling pin. Here, we should also pay attention to rolling the dough a few times on the top and turning it up a few times on the bottom, that is, rolling it on both sides and rolling it up and down to avoid the phenomenon of inconsistent thickness and size.

6. Boil the water in the steamer in advance, and steam the rolled noodles in the steamer for about 8 minutes. The steamer is padded with cage cloth or oil-absorbing paper, which is convenient to take out after steaming.

7. Take it out immediately after steaming, and then separate each cake while it is hot. Don't let it get cold, it will be difficult to uncover. There will be steam above and below, which is not easy to uncover. We can uncover them together. It's easy to separate the middle one.