Spring pancakes are usually cooked after 10 minutes of steaming when the fire is turned on, but this time is not fixed.

If you are steaming a larger and more spring pancake, then the steaming time will be longer, taking 15 minutes. Spring pancakes are usually steamed in many slices together. Steaming should be done with cold water in the pot. As the water warms up, the springbread will be heated more evenly and will taste better. If you boil the pan under water, it may pinch.

Tips for making spring pancakes

1. Follow a flour-to-water ratio of 2:1.1, and don't mix the noodles with hot water, or the flour will lose its glutenous properties, which will make the spring pancakes prone to softening and rotting right away, while the cold water will soften them. Mix the noodles easily. It makes the dough hard and the spring rolls not soft, so you should choose to mix the noodles with warm water;

2. After the dough is finished, you need to let it stand for a while so that the dough will show ductility. This will make subsequent operations easier. The dough is arranged into dumpling skin size. Remember to apply cooking oil on each layer. This is to make it easier to spot after steaming.