1 Spring cakes should be steamed for a few minutes

Usually about 10 minutes.

Spring cake pastry production is generally made of flour dough, and then cut into small pieces, rolled into a thin and large crust, such a crust under the pot of steam will generally be cooked very quickly, about 10 minutes or so can be steamed, if the number of steamed cakes is too much, you may need to extend the number of minutes to be fully cooked.

2 spring cake boiling water or cold water steaming

Cold water steaming is recommended.

The spring pancakes steamed in the pot is generally more spring pancakes stacked together steamed, if you use boiling water in the pot, the spring pancakes inside the heat is uneven, after steaming, affecting the taste, and with cold water in the pot, it can be very good to avoid this problem, with cold water steaming, the temperature of the water is gradually rising, resulting in a higher temperature of the water vapor, so that the spring pancakes are better evenly heated and become cooked, eat spring pancakes and soft taste and delicious.

3 do spring cake how to save

Recommended refrigerator storage.

Spring cake is made of flour food, steamed spring cake contains a lot of starch and protein and other ingredients, if placed at room temperature, it is likely to be affected by bacterial erosion of the risk of deterioration of flavor, so it is recommended that the good spring cake into the refrigerator to save, in a low-temperature environment, can temporarily inhibit the reproduction of bacteria, thereby extending the freshness of spring cake. It is recommended that the spring cake in the refrigerator before, with a sealed plastic belt or plastic box separately loaded, to avoid and other food crosstalk.

4 How to cook spring pancakes and soft and delicious

1. Prepare 300 grams of flour, a moderate amount of boiling water, a small amount of cold water, flour and boiling water stirred into a loose dough-like, divided into cold water, kneaded into a soft and hard dough, wake up half an hour standby.

2. Cut off a piece of the dough, sprinkle it with dry flour and knead it into a long strip, then cut it into smaller pieces, roll the smaller pieces into cakes, and brush one side of the cakes with a thin layer of oil.

3. Overlap the two small pieces of pastry on the oiled side, and use a rolling pin to roll them into one, then heat up the pan, put in the pancake, turn on the medium heat and cook, and then take out the pancake when it turns light brown on both sides.

4. So cooked pancakes stacked on top of each other, covered with a damp gauze, which can make the texture of the cake more pliable, to eat spring pancakes when you take out a pancake, rolled on the side dishes can be eaten.