spring pancake(chun bing )

spring pancake

Introduction:

"It's a northern custom to eat spring cakes at the beginning of spring. At the beginning of spring yesterday, in order to meet the needs, we also made spring cakes. In the past, our spring cakes were steamed. This time, we changed the way: baked. I have learned the method of old wolf, a drunkard. Thank you, old wolf

Production steps:

Step 1: pour boiling water into flour and stir with chopsticks. (the amount of water should be controlled by yourself. The flour should be stirred into cotton wadding without dry powder. Our house is dry, people and flowers are short of water, even flour is short of water, so I use more water.)

Step 2: let it cool and knead it into a ball. Pour a small amount of water into the bowl, dip the four fingers of your right hand slightly in the water, and use your fingers to carry the dough. Repeat this several times until the dough becomes muscular.

Step 3: put the dough in the container and cover it with plastic wrap or wet cloth for at least 30 minutes.

Step 4: take a good piece of dough and rub it into long strips.

Step 5: divide into 20 grams of small dough, knead round, slightly press flat, brush oil on each dough with a brush.

Step 6: mix the oil coated sides of the two dough together. Sprinkle a little flour on the panel, press the dough flat with a little force, and roll it into a thin round cake.

Step 7: heat the pan, turn the heat down and put the pancakes into the pan.

Step 8: when there are bubbles on the pancake, turn it over and cook it on both sides.

Step 9: separate the two cakes and match them with your favorite meat or vegetables to enjoy the delicious spring cakes.

Materials required:

Medium gluten flour: 350g

Boiled water: 280g

Water: a little

Salad oil: a little

Note: the spring cake should be covered with wet cloth to avoid dry and hard hair.

Production difficulty: ordinary

Process: others

Production time: one hour

Taste: Original

Chinese PinYin : Chun Bing