Delicious spring cakes

Overview

The success of making spring pancakes depends on how well your hot noodles are cooked. The hot dough does not stick to your hands and is very easy to operate. Because the water temperature of the hot noodles is required to be high, so the amount of water used by Sister Xin is based on the feel of the hand. The amount of water cannot be given to you. For the exact number, I looked up the recipes posted by Meitian friends. Some have more water and some have less water. I saw that the water amount of one of the recipes is 250g flour and 180g boiling water. Some comments said that it was successfully made. You can try it. When Sister Xin makes this, the amount of water is about the same as making steamed buns. The water for steamed buns is 250g to 270g of water per 500g of flour. You can try these numbers.

Tags

• staple food
• home cooking
• old man
• breakfast
• cake
• students
• chives
• corn oil
• cornstarch
• egg
• flour
• lard
• light soy sauce
• liquor
• oyster sauce
• pork
• white sugar
• boiling water
• carrot
• salt

Ingredients

Steps

1. 1 Put the prepared flour in a soup bowl, first add 1 teaspoon of salt and stir evenly, then pour in the just-boiled water and stir quickly with chopsticks until the dryness and humidity are almost the same. Use a rice spoon to stir and lightly press. When the temperature is ready, start kneading the dough with some lard on your hands. Knead until it is smooth, cover it with a fresh-keeping bag and let it rest for 10 minutes.

   

2. 2 These are the fillings chosen by Sister Xin. First spread the eggs into pancakes and shred them for later use. Slice or shred the pork and marinate with a little salt, sugar, oyster sauce, light soy sauce, white wine, and cornstarch for later use.

   

3. 3 Heat oil in a hot pan, first add pork and stir-fry until fragrant, then add carrots and shredded eggs in turn, stir-fry until fragrant, then season. Finally, add chives and stir-fry until fragrant. It is ready to serve.

   

4. 4 Divide the rested dough into small pieces of 30g each, then roll it into a cake shape. Apply a layer of corn oil on the cake dough, and place another cake cake on top of it. Sister Xin repeatedly stacks three cake sheets, remembering to apply a layer of oil on each sheet.

   

5. 5 Overlap the cake embryos, and then roll the cake embryos out again into a large pancake shape to complete the spring cake embryo production.

   

6. 6 The rolled cake embryo is very thin and soft. As shown in the picture, Sister Xin uses a rolling pin to roll the embryo and transport it to the frying pan.

   

7. 7 There is no need to put oil in the hot pan, just put the spring cakes in and bake them. However, if the pan is too sticky, you must add a little oil. This depends on whether it is needed for the actual operation.

   

8. 8 You can directly see the distinct layers of the baked spring pancakes. When you tear them apart gently, each spring pancake can be opened into three pancakes. They are very thin and soft.

   

9. 9 The finished product after stuffing is very transparent. If you look at it, it looks very tempting. If you want to eat it, hurry up and give it a try!