Teach you the correct way to make spring cakes. They are as thin as paper, soft, bright and hard. Speaking of spring cakes, I believe you are no stranger. This is one of the most traditional cuisines in China. In many places, beginning of spring needs to eat spring cakes on this day. All kinds of meat and vegetables are eaten together. It tastes good and has a good meaning.

Some snacks in daily life also need spring cakes, such as eating roast duck, which is absolutely inseparable from the skin of spring cakes. You can also roll vegetables and meat into burritos, which is our favorite breakfast.

When it comes to spring cakes, people's first reaction is "thin", and the thinner the spring cakes, the more popular they are. Not only thin, but also tough and very stiff, so as to ensure that the things rolled inside will not be broken.

Many people can make spring cakes, but how thick are you? Many friends are very upset. Why do you make spring cakes so thick? So today, I'm going to teach you the correct way to make spring cakes. The spring cakes made are as thin as paper, soft, bright and hard.

The first step of making spring cakes: First, we prepare a proper amount of medium-gluten flour, put the flour in a basin, and then pour in 2 teaspoons of salt. Adding salt can not only increase the flavor of dough, but also make spring cakes more elastic and tough.

Step 2: Next, prepare a proper amount of warm water. We need warm water to stir the dough. Add a little more water, stir it into a floccule, and then knead it into a soft dough. After kneading the dough, put it aside and wake it for about 20 minutes.

Step 3: After the dough is proofed, we take it out, and then continue to knead it until it grows into strips, and then divide it into small portions of equal size. Then let's knead all these small doses and put them in a fresh-keeping box.

Step 4: After putting it on, you need to pour oil into the crisper and pour enough cooking oil. The amount of oil needs to be less than all small doses. Then let the small dose soak in edible oil for at least 2 hours.

Step 5: When the time comes, we'll take out all the wrapping paper, and then take some small doses and stack them together, 8, 10, 12, and decide for ourselves. After being stacked together, crush them by hand, then roll them into thin round cakes with a rolling pin and put them on a steamer.

Step 6: put water in the pot, put the steamer on it, and then start steaming the dough. After the water is boiled, continue to steam for 8- 10 minutes, and the dough can be steamed. So we can take out the steamed dough and let it cool, and then we can tear off the spring cakes one by one.

Spring cakes made by this method are as thin as paper and are not fragile. Let's try it at home.