Steamed spring cakes(zheng chu lai de chun bing )

Steamed spring cakes

Introduction:

"It seems that everything we make is fried, but what we eat in our family is steamed all the time. I think it's more delicious, not only convenient, but also more tenacious and chewy. It's really simple. Let's have a try. "

Production steps:

Step 1: first, we prepare flour and warm water, which are hotter than the body temperature. The cold water is too hard to digest and roll. Too hot water powder will be too sticky, when rolling, it will not form, easy to rot.

Step 2: after making up, wake up for half an hour. Spread flour on the chopping board. Take out the dough as big as the palm, dip flour on both sides of the chopping board, and press it into a flat circle. Start rolling the dough and roll it into a thin big cake. It depends on your pot. Bring to a boil with cold water in the steamer, put on the grate and clean linen, roll out one, put it on the dishcloth, cover it and start steaming over medium heat. When I roll the next one, it usually takes two courses and three minutes. I roll the next one, and the first one is also cooked. In this way, I put one cooked one on top of another. Generally, we roll about ten at a time.

Step 3: look what I steamed. It's not the thinnest, but it's delicious. If you want to eat something chewy, make it hard. If you have a bad mouth and stomach, make it soft. When you steam, spread flour on both sides of the cake to prevent adhesion.

Materials required:

Flour: right amount

Warm water: moderate

Note: my steamed spring cake is eaten with barbecue. Roll up the meat. It's delicious. It's more delicious than chicken roll. Usually fried potatoes, green pepper fried meat, fried vegetables, roll to eat, very delicious, we can not eat too much. It's really simple.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: Original

Chinese PinYin : Zheng Chu Lai De Chun Bing