Make spring cakes:

1, 500g flour into a basin, dig a hole in the middle, pour boiling water, and stir evenly with a flour stick. When the noodles are cold, rub them evenly with your hands, put them in a basin, cover them with a wet cloth and wake up for a while. Don't push too hard.

2. Put the proofed dough on the panel, knead it into long strips and cut it into balls.

3. flatten the agent and brush a layer of cooking oil.

4. Pile two crushed pills together.

5. Fold them together and roll them into pancakes (two pieces can be rolled into thin slices together).

6. Brush a layer of oil in the pan (you can also use a pancake pan) and bake this double-layer pancake with a small fire, often turning it over and baking it on both sides.

7. Pat the baked double-layer cake with your hand and divide it into two spring cakes while it is hot. Then, I ate spring pancake cabbage.

Roast duck cake method ~ ~ ~

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.

The master's practice:

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 second 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 third 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.