The steamed spring cakes are as thin as paper(zheng chu lai de chun bing bao ru zhi )

The steamed spring cakes are as thin as paper

Introduction:

"I love to eat spring cakes. I eat them every time. That's it. I still love it. I used to be very curious about how to make spring cakes, and I tried to make them, but it's different from the thin ones in restaurants. It turns out that his method is very special, not fried or roasted, but steamed. And you can steam many at a time. It's so delicious to include any dish. Beautiful

Production steps:

Step 1: add a little salt to the flour. Pour in slowly with boiling water and stir while pouring to form snowflakes.

Step 2: cool slightly, knead into soft dough, cover with wet cloth and wake up for half an hour.

Step 3: roll the dough into a large piece of 3 mm thick, and press it into a circle.

Step 4: brush oil on each piece, and then put another piece, layer by layer.

Step 5: about 8-10 sheets stacked together.

Step 6: roll thin with a rolling pin.

Step 7: put it into the steamer, cover it, boil the water and steam for about 10 minutes.

Step 8: take out a little cold and uncover one by one.

Step 9: each sheet is very thin and transparent!

Materials required:

Flour: 200g

Boiled water: appropriate amount

Salt: right amount

Note: a. the divided dosage should be of the same size. Roll the dough into large pieces and use a mold or a round bowl to make a circle. b. Brush the oil evenly between each cake. c. When rolling, press lightly and roll slowly. Roll a few times on the front and a few times on the back, so that the size of the cake is more uniform.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: Original

Chinese PinYin : Zheng Chu Lai De Chun Bing Bao Ru Zhi