Rainbow Spring Cake - Take you into the gorgeous spring
Overview
Although the Beginning of Spring has passed, I belatedly made this rainbow spring cake because the Spring Festival has not come yet after all. I think this colorful spring cake is not only exclusive to the Beginning of Spring, but it can also become a dazzling staple food at the Spring Festival banquet.
Tags
Ingredients
Steps
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Blanch the spinach leaves, peel the carrots and cut into cubes.
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Add appropriate amount of water to the carrots and put it into a Vishmet food processor.
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Make carrot juice.
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Add spinach leaves and appropriate amount of water into a Vishmet food processor.
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Make spinach juice.
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The beaten vegetable juice is very delicate and colorful, and the dough kneaded with it has an even color, just like using natural vegetable and fruit powder. Take another appropriate amount of red heart dragon juice for later use.
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Boil spinach juice, carrot juice, red dragon juice and a portion of water respectively, then pour in an appropriate amount of flour, knead into a slightly soft dough of four colors and let it rest for 20-30 minutes.
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Divide each color dough into two halves.
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Roll into long strips of basically the same length.
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Roll out each strip until it is the same length and width.
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Layer upon layer.
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Knead it together a little.
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Cut into small pieces and try to make them as round as possible.
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After the small pieces are slightly flattened, apply a layer of salad oil on one piece and cover with the other piece.
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Roll into thin slices.
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Heat the pan over low heat without adding oil until both sides are cooked.
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Take it out and peel it into two, and the thin rainbow spring cake is ready.
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You can roll whatever you like. I used Korean chili sauce and vinegar-filled potato shreds.
