Summary: Spring pancakes are pancakes baked with flour, usually rolled into vegetables and eaten as a traditional delicacy during the Beginning of Spring.

The preparation of spring pancakes is very simple. First, knead the dough. After the dough has risen, cut it into small pieces, roll it into thin pancakes, and finally brush it with oil and fry it.

When baking spring pancakes, be careful about the heat, which is basically medium to low heat. You don't have to wait for the pancakes to turn completely brown, otherwise the pancakes will not taste good when the heat is too high.

Next, let’s learn more about it with the editor.

How to make soft and delicious spring cakes 1. Method 11. Ingredients: 250 grams of flour, 120 grams of boiling water, 50-60 grams of cold water, a little vegetable oil, appropriate amount of shredded green onions, appropriate amount of fried shredded pork, appropriate amount of fried bean sprouts, and appropriate amount of cucumber shreds.

2. Production process (1) Add the flour to boiling water and mix into a loose dough. Add cold water in batches and knead it with your hands into a smooth dough with moderate hardness. Cover with plastic wrap and let it sit at room temperature for 30 minutes.

(2) Take out the rested dough and cut off a piece, sprinkle with dry flour and knead it slightly, roll it into a long strip, and use a knife to divide it into small pieces weighing about 15 grams.

Press the small pieces of dough into small pancakes, brush a layer of oil on the pancakes and set aside.

(3) Take two small dough pieces and put the oiled sides together.

Use a rolling pin to roll the dough into a pancake about 15 cm in diameter.

(4) Heat the pan, then add the rolled out dough and bake over medium heat.

(5) When there are bubbles bulging in the middle of the cake, it means one side is almost cooked. Turn it over and cook the other side. If both sides are slightly light yellow, it is considered done.

(6) Take out the baked pancake and divide it into two pancakes.

Stack the baked cakes together and cover them with a damp clean gauze. This can not only keep the cake warm, but also increase the humidity of the cake, making the cake more pliable and delicious.

(7) Take out a piece of baked pancake, put on your favorite side dishes, roll it together and start eating.

2. Method 21. Production materials include chrysanthemum chrysanthemum, bowline mushrooms, carrots, northern mushrooms, fungus, bean sprouts, salt, monosodium glutamate, and sesame oil.

2. Production process (1) Mix the flour with boiling water to make hot noodles, add a little cold water and mix well repeatedly, then let it rise for a while and set aside; (2) Put the pot on the fire and pour the oil, add the shredded bowling mushrooms and stir-fry until soft, then add in the noodles one by one.

Stir-fry shredded carrots, bean sprouts, northern mushrooms, fungus, and mugwort stalks evenly, add salt, monosodium glutamate, and sesame oil, and set aside; (3) Take out the dough, press it flat, and brush a layer of sesame oil on the surface, and sprinkle a thin layer of flour.

Stack two pieces of flour cakes facing each other, then roll them into thin pancakes. Brush a pan with a layer of oil. Put the flour cakes in and fry until both sides are mature. After taking them out of the pan, tear them apart to form two spring pancakes. Roll them in and fry them when eating.

Just good vegetables.

What are the key points for making spring pancakes? 1. The most important thing about baking spring pancakes well is to boil the noodles. In this way, the spring pancakes will be soft and delicious, and the gluten will be removed, so that the pancakes can be rolled into the thinnest form.

2. When frying pancakes, you should pay attention to the heat, which is basically medium-low heat. You don’t need to wait for the pancakes to turn completely brown, just be cooked through. Otherwise, the pancakes will not taste good when the heat is too high.

3. The small dough pieces should be brushed evenly with oil, otherwise the two cakes will stick to each other after baking. The baked cakes must be covered with a damp cloth to increase moisture.