How to make spring cakes thin and translucent

Spring cakes are a traditional delicacy of the Han people. Spring cakes are usually eaten on the day of the beginning of spring, also called "biting spring", which means to welcome the new year. The beginning of spring is coming soon. Huashu has been trying many times in the past few days how to roll out soft, thin and non-sticky spring pancake crust. Now I will share the 8 key points I have learned and summarized one by one. Master these key points and keep them for you. The result is soft, thin and delicious spring pancake crust.

Spring pancakes are either baked or steamed. Huashu makes traditional baked spring pancakes.

First, we use the semi-scalded method to make the noodles. Of course, as my friend said: Spring pancakes with dead skin, hot noodles, and semi-scalded noodles can be made, and the texture will be different. , hot noodles are the softest, dead noodles are hard, semi-hot noodles are in the middle, but the advantage of semi-hot noodles is that they are soft and not sticky like hot noodles, so we use the semi-hot noodles method to make the crust.

Second, add half a spoonful of salt when kneading the dough. This can make the dough stronger. The same is true for other doughs. If you want it to be stronger, you can add an appropriate amount of salt.

Third, the noodles should be softer so that the baked spring cakes will be soft.

Fourth, it is essential to wake up the noodles. After the noodles are mixed, they must be awake for at least 10 minutes. The longer the time, the more chewy the noodles will be.

Fifth, roll it out as thinly as possible. As for the roundness, it depends on the individual's skill in making pasta. The dough I rolled out is not round enough, and there is still a huge gap between the pastry rolled out by the teacher during the on-site teaching that day. Need to keep working hard.

Sixth, sprinkle flour on the panel, with the cut ends of the divided small dough facing upwards, sprinkle some flour respectively, press it flat, then brush with oil respectively, then sprinkle some thin flour, two oil noodles and oil Combine the dough, sprinkle with flour and brush with oil three times. The principle is this - one piece of dough is already very thin. If the two pieces of dough are immediately separated into two pieces after baking, it will of course be even thinner. It can be said that it is as thin as a cicada's wings. It’s not an exaggeration!

Seventh, the heat should be low when searing. When you see a bulge between the two dough sheets, turn it over. When there are searing marks on both sides but not brown, start the pot.

Eighth, using a silicone pad to operate is more helpful for rolling out thinly than an ordinary chopping board. This is what I personally experienced when rolling out.

Enter the specific steps below.

You need to prepare:

500g flour, appropriate amount of boiling water, appropriate amount of cold water, one carrot, a handful of leeks about 150g, about 350g bean sprouts, a piece of pork belly about 150g, two eggs , a tablespoon of light soy sauce, about 5g of salt, a section of green onion, and 2-3 cloves of garlic

Method and steps:

1 Pour the flour into a larger container. Because Huashujia does not have a larger pot, this container is particularly cramped when the noodles are hot and stirred later, so I would like to remind everyone to try to use a larger container to mix the noodles

2 Pour in the noodles in two or three times Boiling water, pay attention to stirring while pouring

3 Blanch about 2/3 of the flour with boiling water into flocculent form

4 Add about 1/3 of the dry flour, and then add an appropriate amount of cold water , continue to stir until there is no dry powder

5 Knead into a dough in the basin

6 Take the dough out of the basin, knead it into a large smooth dough on a chopping board or silicone mat and place it Let it proof in a container for at least 10 minutes.

7 Use a bread knife (made of plastic, which will not damage the silicone mat) to cut off about 1/3 of the dough, knead it and roll it into a long strip. And divide into small pieces, the more uniform the size of the small pieces, the better

8 Flatten the small pieces and arrange them on the silicone pad

9 Powder the hands, brush with oil, and powder the hands , brush with oil, repeat this three times

10 Merge the oil surface with the oil surface

11 Roll it into a round cake on the silicone mat and it is OK

12 The two layers of cake are so thin, you can imagine the thinness after rolling it out

13 After preheating the pan, put the cake skin into the pan and bake it, without adding any more oil. Wait for the crust to swell before you turn it over

14 If the crust shows this color without any burnt marks, it is a well-cooked crust. Uncover it immediately after taking it out of the pan. It’s hard to remove when it’s cold