Spring pancake and some places of the single cake is somewhat similar, I do not know whether the water steamed bun is another name for spring pancake, I personally think they are very similar. The spring pancake is a little thinner, thin, almost transparent spring pancake rolled some of their favorite dishes, especially delicious. Some people's spring pancakes are hard and chewy, and when they cool down, they're inedible, and that's because they don't make the dough the right way.

Spring pancakes can't be made with all cold water and flour, this kind of dead dough out of the spring pancakes, rolled vegetables may break, indicating that the dough is not tough, too dry and hard. Spring pancakes and noodles must use half hot noodles, half hot noodles means half of the flour with boiling water and noodles, half of the flour with cold water and noodles, and then knead the two kinds of wadding together to wake up. The advantage of this kind of half hot noodle is that it is not sticky, and the spring pancake is soft and chewy, even when it is branded, it is not hard, and it is even softer when it is steamed, and it is also soft when it is cooled.

Ingredients: flour, salt, boiling water, cool water, salad oil

Step 1: Pour four hundred grams of flour into a bowl, add two grams of salt to increase the gluten of the flour, half of which pour one hundred milliliters of boiling water into the flour, stirring the flour into a floury shape. The other half of the flour into one hundred milliliters of cold water and stir to form a floury mixture, then knead the two flours together to form a dough, let it rest for a few minutes before kneading it smooth and covering it with plastic wrap to rise for twenty minutes.

Step 2: After the dough has risen, take it out and straighten it into a long strip, cut off even-sized dosage, sprinkle some dry flour on the dosage and flatten it with the palm of your hand.

Step 3: Fill the steamer with enough water to boil, cook the oil on the steamer drawer, take a dosage and roll it into a thin and beaten round cake, put it on the steamer drawer.

Step 4: in the process of steaming spring pancakes, and then the next dosage of dough rolled into the same size of the round cake, uncovered the pot, the previous piece of spring pancake on the brush a little on the salad oil, and then just rolled out this fast spring pancake spread on.

Step 5: Continue this process until the last spring pancake is placed in the steamer, continue to steam for five minutes and then open the pot, remove the spring pancake, unroll it one by one, and roll the vegetables to serve.

Tips: The production of spring pancakes must not use cold water and noodles, cold water and noodles steamed out of the spring pancake cold hard, bad taste. Use half hot noodle to do spring cake both dead noodle chewy, and hot noodle soft.