Features: the cake is as thin as paper, soft and white, chewy and elastic. When eating, it is rolled with onion and sauce, which has a special flavor.

Roast duck cake, that is, spring cake, is a folk food in Beijing, a kind of thin baked flour cake, also called pancake. Every year in beginning of spring, Beijingers eat spring cakes, which is called "biting spring". The second day of the second lunar month is the day when dragons look up ("On February 2nd, dragons look up"). There is an old saying in China. On this day, Beijingers also want to eat spring cakes, which is called "eating Longlin". Spring cakes are bigger than roast duck pancakes, and they are tough (Beijingers call them "strong gluten") because they have to roll a lot of dishes before they can be eaten. In the past, when eating spring cakes, we paid attention to going to a box restaurant called "Pan Su" (also called box lunch). Box hotel is a sauce meat shop, and the store sends people to deliver food to your door. There are smoked pot belly, pine nut pot belly, oven meat (a kind of roast pork), sauce meat, smoked elbow, sauce elbow, sauce mouth strip, smoked chicken, sauce duck and so on in the box. Be put in a picture frame. When eating, you should change the knife and cut it into filaments, such as several home-cooked dishes (generally fried pork with leeks, fried pork with spinach, vinegar with mung bean sprouts, fried noodles with vegetarian ingredients, and spread eggs). ) Here we go. Seasonings include shredded onion and sesame oil yellow sauce (roast duck with sweet noodle sauce). When eating spring cakes, the family sits around and puts the baked spring cakes in a steamer, taking them with them while eating, in order to have a hot meal. If you eat spring cakes on February 2, Beijingers also pay attention to taking married girls home.

Spring cakes and spring rolls are snacks to eat at the beginning of spring. The custom of eating spring cakes originated in the Jin Dynasty and flourished in the Tang Dynasty. In Guanzhong Ji, people in the Tang Dynasty made spring cakes on the day of beginning of spring, wrapped them with Artemisia annua, leek and Polygonum hydropiper buds, and presented them to each other to welcome the New Year. Du Fu's poem "Fine lettuce in spring, suddenly remembering when two Beijing plum blossoms". According to records, the spring cakes made by the court in the Song Dynasty with shepherd's purse in spring are "Cuilu red silk, golden rooster and jade swallow, extremely exquisite, and each dish is worth ten thousand yuan". Spring cakes in the Song Dynasty are famous for being as thin as cicadas. What is said here is spring rolls stuffed with shepherd's purse.

Spring cakes and spring rolls are symbols of spring in the eyes of the ancients, but there are differences between them. Spring pancake is a pancake baked with flour and eaten with rolled vegetables. Spring rolls are fried with thin-skinned cabbage. According to textual research, spring rolls evolved from the spring vegetables eaten that day in ancient beginning of spring. In the Jin Dynasty, there was a saying that garlic, garlic, leek, rape and coriander were used as five coriander. In the Tang dynasty, the contents of spring plate changed: radish, spring cake and lettuce; In the Yuan Dynasty, there was a method of filling with pancakes and frying them.

In beginning of spring season, spring comes back to the earth, and green onions have sprouted, which is called "Crotalaria". Tender and fragrant. Eating spring cakes dipped in sweet noodle sauce and rolling horns and onions is called "biting spring". But Beijingers pay more attention to cooking when they eat spring cakes. They want to shred leeks, vermicelli and spinach, fry them, mix them together, and call them "Cai He" to roll spring cakes. In addition, there are ways to eat cooked meat such as shredded pork with sauce, shredded chicken and shredded belly. Pay attention to wrapping it up and eating it from beginning to end, which is called "having a head and a tail".

Method of making: Add appropriate amount of water and salt to the spring rolls, knead them into soft dough, turn them into thin dough in a hot pot, fill them with stuffing, and fry them into golden brown. Spring rolls are stuffed with tender shepherd's purse.

Spring pancake is to knead dough into soft dough with warm water, put it on a chopping board, bake it in a pancake pan, and roll up the fried dishes. Vegetables are generally bean sprouts, spinach, leeks, vermicelli, and meat.

Spring cakes and spring rolls are snacks with a long history. Beginning of spring eats spring cakes and spring rolls, which is a good wish for "a year's plan lies in spring". So this custom has continued to this day.

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The first way is the lazy way.

Add a little salt and vegetable oil to the flour and the mixture will be very thin. When the pot is hot, dip it in gauze and put it on a hot pot to make spring cakes.

The second method-the master's method:

1. Mix ordinary flour thinly, add a little salt and vegetable oil, and beat hard in one direction until it is completely uniform. 1 to 2 hours. The process of awakening is very important. If you don't wake up well, you can't form it. Vegetable oil is added to increase the toughness of flour.

2. Heat the pot (not too hot, just turn on the electric stove to a medium temperature), grab a mass of flour, spread it around the pot first, and spread it from outside to inside. When the color turns white, it will be cooked, and then you can lift the lid.

The key is to control the temperature. It's too low-sticky and too hot. Before the lap came down, the front one was cooked and crooked, and the back one could not be connected. The first one may not spread well, so try a few to master the temperature. Touts first failed to pass, and the second Zhang Cai was just so-so.

The third way-the improved version of the master

According to the second method, mix the flour with high-gluten flour, and you can start laying immediately without waking up. Flour gluten is good and easy to form. This is one of the biggest differences between high-gluten flour and low-gluten flour that I can feel. The cakes in high-gluten flour stalls are more fragrant and taste better.

The fourth method:

Production method:

[Ingredients] 500 grams of refined powder, appropriate amount of oil and appropriate amount of boiled water.

[technology]

Hot noodles; The refined flour is boiled in boiling water until it is half cooked, and then kneaded with cold water.

Cake making: make the kneaded dough into 20 flour agents and roll them into 2 mm thick cakes; Grease 10 cakes one by one, and then stack 10 cakes with 10 cakes (that is, one with oil and one without oil) and roll them into pancakes.

Baking: Take the rolled pancakes out of the pan, bake them over medium heat, and then divide them into two pieces.