Whole wheat spring cake
Overview
Today is the beginning of spring, and I am making spring pancakes on occasion. Because my wife has gestational diabetes, I use whole wheat noodles. The method is of course based on the recipes of the chefs. The spring cake tastes really irresistible.
Tags
Ingredients
Steps
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I used 3 small bowls of noodles (half the size of the small bowls of rice in restaurants outside), and made 9 pairs of pancakes (two pairs per pair). Knead the dough with boiling water and use chopsticks to stir it into cotton balls while pouring the water.
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Knead into a smooth dough, cover with a damp cloth and let rest for 20 minutes.
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After waking up, take a pinch, take an appropriate amount and knead it into a stick shape, then cut it into small equal amounts
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Make a pair of two doughs, brush one side with oil and press them together, press once and roll out into a medium-sized pancake.
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Turn the pot from high heat to low heat (no oil), put the rolled dough into the pot and bake it. Turn it over when it changes color, and remove the bubbles. (Mine was a little hot, and it became a little crispy in the middle when it cooled down.)
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Add bean sprouts, leeks, eggs, shredded pork, shredded potatoes, shredded cucumbers, shredded green onions, and sweet noodle sauce, and knead. (I came here by fumbling, so you can take a look at it later. For reference only)
