How to make thin and shiny spring pancakes

Spring pancakes are a traditional Han Chinese food, usually eaten on the day of spring, also known as "biting the spring", to take the meaning of welcoming the new year. Spring is coming, flower tree in these days many times to try how to roll out the soft and thin tendon not sticky teeth of the spring pancake skin, now will learn to summarize their own 8 points one by one to share out, mastered these points, to keep you to make a soft and thin and delicious spring pancake skin.

Spring pancakes have been branded and steamed, and Flower Tree makes traditional branded spring pancakes.

First, we use half hot noodles to mix the noodles, of course, as my friend said: spring pancake crust dead noodles, hot noodles and half hot noodles can be made, the texture is different, hot noodles are the softest, dead noodles are hard, half hot noodles are in the middle, but half hot noodles have the advantage of being both soft and not as sticky as the hot noodles, so we use the half hot noodles to make the crust.

2nd, add half a tablespoon of salt when mixing the dough, this will make the dough more glutenous, and the same reason as other dough, you can add the right amount of salt if you want to be more glutenous.

3rd, the dough should be softer, so that the spring pancakes will be soft and tender.

The fourth is to wake up the dough, at least 10 minutes after the dough is ready, the longer the time, the more tendon.

5th, as thin as possible, as for the round depends on the individual to play with the pasta power, I rolled out the actual not round enough, and the day the teacher on-site teaching of the rolled out crust there is still a huge gap, need to continue to work hard.

The 6th, the panel sprinkled with flour, divided into small dough cuts face up, respectively, sprinkle some flour, press flat, and then respectively brush oil, sprinkle some thin flour, two oil surface and oil surface between the merger, sprinkle flour and brush oil repeated three times, the principle is this - rolling a skin is already very thin, if the two skins after the branding and then immediately divided into two, of course, it will be lighter. Of course, it will be even thinner, and it is not an exaggeration to say that it is as thin as a cicada's wing!

The seventh, when cooking the fire should be small, see the two pieces of dough between the bulging should be turned over, both sides of the branding marks without browning when you have to start the pot.

No. 8, use a silicone mat to work with, it helps to roll it out thinner than a regular sheet pan, which is what I felt firsthand when I was rolling it out.

Go to the specific steps below.

You need to prepare:

Flour 500g, boiling water moderate, cold water moderate, a carrot, a leek about 150g, bean sprouts about 350g, a piece of pork about 150g, two eggs, a large spoon of soy sauce, salt about 5g, a section of green onion, garlic 2-3 cloves

Practice and step:

1 Pour the flour into a larger

1 Pour the flour into a larger container, because the flower tree family does not have a larger pot, so this container in the back of the hot noodle mixing seems to be particularly constricted, so to remind everyone to try to take a larger container to the noodle

2 Pour in two to three times into the boiling water, pay attention to the pouring and stirring

3 Will be about 2/3 of the flour with the boiling water into flocs

4 About 1/3 of the remaining Add about 1/3 of the remaining dry flour, then add some cold water and continue mixing until there is no dry flour left

5 Knead the dough in a bowl

6 Remove the dough from the bowl and knead it on a board or silicone mat until it forms a large, smooth dough and then place it in a container to rise for at least 10 minutes

7 Use a bread knife (made of plastic, so it won't hurt the silicone mat) to cut off about 1/3 of the dough and knead it a little bit. Roll out the dough into a long strip and divide it into small dosages, the more evenly sized the dosages are the better

8 Flatten the dosages and arrange them on a silicone mat

9 Let's pay attention to the flour, brush with oil, sprinkle with flour, brush with oil, and repeat this process three times

10 Combine the oiled side with the greased side

11 Roll out the dosage into a round cake on the silicone mat and it will be OK

12 Both layers of cake should be this thin, then roll it out and remove it. The thickness is conceivable

13 Preheat the pan, put the crust into the pan and cook, no need to put oil, when the crust is puffed up, you can turn it over

14 When the crust shows this color without any burnt marks, it is a very well cooked crust, open it right after the pan comes out, if it cools down, it will be hard to open