Three-color spring cake
Overview
I have the traditional food habits of northerners, especially pasta. My family can’t live without pasta for three meals a day. You can eat a steamed bun without vegetables. When I was hungry in the winter, I would bake a cold steamed bun on the stove and eat it. Although my mother is from the south, she is also used to the life in the north. The delicacies made from ordinary flour by my mother's hands are the taste I miss the most. The steamed buns, steamed buns, dumplings, cakes, pimple soup, etc. made by my mother are all my favorites now. Now that I have a family, I can’t often eat what my mother cooks, so I cook it myself.
Tags
Ingredients
Steps
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Wash a handful of spinach.
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Cooking spinach in boiling water can remove some of the oxalic acid.
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Purple potatoes and pumpkin are both raw and cut into small pieces. Spinach is cooked and cut into small pieces.
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Start making purple sweet potato juice. When using a food processor to squeeze juice, add an appropriate amount of warm water. Some dry ingredients are difficult to juice and difficult to beat. So add appropriate amount of water.
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Start making spinach juice. The filter of the food processor actually plays a role in concentrating the ingredients. The ingredients are gathered at the cutter head, making them more delicate. When using the filter, be careful to put the ingredients in small amounts and multiple times, otherwise the knife head will not be able to rotate when the ingredients are put in all at once. (Of course, you have to add water.)
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The three colors are ready, and the colors are very small. I used all the ingredients that I beat with the food processor without filtering, because the ingredients are very fine, and the ingredients are not wasted this way, and the nutrition is more.
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Add flour to each basin, stir with chopsticks to form a fluffy consistency, and start kneading with your hands.
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The three-color dough is ready. The dough is moist and not too hard. Set aside to wake up for 20 minutes.
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Heat cooking oil in a pan. When the oil is hot, pour it out and set aside!
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Take a small piece of the risen dough and knead to deflate it. Break into several small pieces.
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Roll out the dough and make it as thin as possible. The thinner the spring cakes, the better.
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Apply oil on top and place oil side down on the drawer. Apply more oil on top. The next dough piece is also greased on both sides and placed on top of this dough piece in turn.
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The same goes for dough of other colors. They can be stacked together, but be sure to grease both sides!
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Steam in a pot with cold water. After the water boils, steam for 20 minutes, then turn off the heat and simmer for 5 minutes. Just uncover each layer while it’s hot! Used to roll various vegetables.
