Eating spring cakes is a custom in northern beginning of spring, which means "biting spring". Spring cakes made in Beijing, Northeast China and other places are representative, soft, vigorous, light as paper and not sticky. Spring cakes are baked and steamed. Before going to restaurants, I always liked to order pieces of duck. The child said, "It's not because I like eating ducks, but because I especially like eating the spring cakes of that bag of ducks." Indeed, the spring cake made in the restaurant is thin, soft and chewy, and my daughter likes it very much, especially when it is covered with sweet noodle sauce and wrapped with shredded onion and duck. The taste is simply irresistible, and she eats it every time. Speaking of spring cakes, I always think it is difficult to make them. How can we make them thin, soft and chewy? Today, I'm going to introduce some tips for spring cakes, and keep them thin and delicious. ?

Sharing practices:

There are three methods: hot noodles, semi-hot noodles, cold water and noodles. The difference is that hot noodles are soft, cold water and noodles are hard, and semi-hot noodles are in the middle, so semi-hot noodles are used.

2. Make the dough softer and add a little salt to make it softer and stronger. ?

It takes more than half an hour to wake up, and it takes a long time to be more energetic.

4. Roll the small dose to the size of steamed dumplings first, brush oil on each round skin, stack seven or eight pieces together, and roll around slowly on the reverse button panel. Don't dilute it, it is almost the size of a hand. ?

Ingredients: 250g flour, 50g hot water and 50g cold water, proper amount of oil and salt.

Practice: first stir the flour with hot water into a flocculent shape, and then use cold water to form a smooth dough. The water can adjust itself to be softer and wake up for half an hour.

Crush it into15g, roll it into round dumpling wrappers with the same size. After rolling, brush the oil and stack it together for about ten pieces, press it with your hands evenly, roll it from the middle to all sides when rolling, and then roll it back and forth. Roll it a few times on the front side and continue rolling it a few times on the back side, so that the thickness will be even, and it will be almost the same as the palm, and the edge will be slightly rolled.

Brush the bottom with oil, steam it on the drawer cloth, and it will be ready about 15 minutes after the water boils. Take it out and uncover it layer by layer. I like to spread sweet noodle sauce, add shallots, shredded potatoes, fried bean sprouts, cucumbers and egg cakes. ?