In two days’ time, the Beginning of Spring will be ushered in. The twenty-four solar terms will begin a new cycle, which means the beginning of a new year. Soon the earth will be full of spring. Makes people hopeful. The Beginning of Spring is the first of the twenty-four solar terms and has been very important since ancient times. In our hometown, there is a custom of "spring breakout". At the beginning of spring, firecrackers are set off. The scene is no less than the Chinese New Year. Chinese people are naturally particular about eating during important solar terms, and on the day of the Beginning of Spring, the most important folk tradition is to eat spring pancakes. This is also a custom that has been passed down from ancient times. It is the simplest and most direct way for Chinese people to welcome spring.

Noodles are an important part of Chinese cuisine, and spring pancakes also play an important role in pasta. Nowadays, special spring pancake restaurants have begun to exist in various places, and they can be eaten all year round. Spring pancakes are as thin as cicada wings, soft and chewy, and can be rolled into vegetables or various kinds of meat. As long as you like, spring pancakes can be rolled into anything. As the beginning of the year, on the day of the Beginning of Spring, no matter how busy you are, you should have a meal of spring pancakes. Today I will share with you how to make two kinds of spring cakes. One is steamed and the other is baked. The methods are very simple. I will tell you the detailed steps and key points to ensure that you can succeed in the first time. The beginning of spring is coming soon, so you might as well follow me to make it~< /p>

Ingredients: 300 grams of ordinary flour, 2 grams of salt, about 160 grams of boiling water, and an appropriate amount of cooking oil

Method

1. Add 300 grams of ordinary flour to the basin. At the same time, add 2 grams of salt and mix evenly. While stirring with chopsticks, add boiling water in small amounts several times until all the flour in the basin is mixed into a fluffy form. Let cool slightly and start kneading it into a dough. The dough at this time is relatively sticky, so we add some dry flour in small amounts several times and continue kneading until the dough is smooth.

2. After the dough is kneaded, put it directly on the chopping board without resting it, roll it into long strips, and divide it into evenly sized dough pieces. The size of the dough pieces is larger than our usual dumpling mix. , I always divided it into 10. Then arrange the dough, press it flat, brush a layer of cooking oil on the surface of each dough, and then add a little dry flour.

3. Put the two dough ingredients together so that the two sides with oil and flour are in contact. Then flatten it on the chopping board and roll it out with a rolling pin. Pay attention to rolling both the upper and lower sides when rolling out, so as to ensure that the upper and lower doughs are evenly thin.

4. Preheat the electric baking pan over medium heat in advance and put the rolled dough pieces into the pan. Cover the lid, maintain medium heat, and sear for about 20 seconds. Here is a judgment method for you, that is, we can observe the electric pancake. When there is a lot of hot steam coming out, we can turn it over. We can also judge in this way when frying pancakes. At this time, you will see that the cake base will bulge.

5. Turn the cake over and continue to bake for about 20 seconds. When both sides of the cake turn white and have uneven patterns, it is done.

6. After the baked cakes are hot, we separate the two pieces and arrange them into the shapes we like, and then we can start enjoying them.

Material preparation: 400 grams of flour, 2 grams of salt, about 160 grams of warm water, and appropriate amount of cooking oil

Specific steps

1. Add 2 grams to 400 grams of ordinary flour Gram flour increases gluten. Use warm water of about 50 degrees to knead the dough. The amount of water is about 160 grams. The water absorption of flour is different. You can increase or decrease it as appropriate. The dough should be softer. After stirring the flour into a fluffy form, add about 10 grams of cooking oil, and then further knead the dough until the surface is smooth. Cover the dough and let it rest for about 30 minutes.

2. Divide the risen dough into evenly sized dough pieces. Knead each dough until it is smooth, and then use a rolling pin to roll it out to the same size as a dumpling wrapper. You don’t have to roll it too thin in this step, but try to keep it even in size.

3. Brush each dough piece evenly with a layer of cooking oil, and then stack the dough pieces together.

4. Press the stacked dough sheets with your hands, pressing both the upper and lower sides. This will ensure that each cake is even in size, and it will be easier to roll out after pressing.

5. Use a rolling pin to roll out the pressed dough together. Pay attention here as well: roll the top a few times, turn the bottom over and roll it a few times, that is, roll both sides, up and down. Roll it back so that there will be no inconsistency in thickness and size.

6. Boil water in the steamer in advance, put the rolled dough pieces into the steamer, and steam over high heat for about 8 minutes. Place a cage cloth or oil-absorbing paper in the steamer to facilitate removal after steaming.

7. After steaming, take it out immediately, and then separate each cake while it is hot. Do not let it cool down, otherwise it will be difficult to peel off. The top one and the bottom one will contain water vapor, which is not easy to peel off. We can peel them off together. The ones in the middle are easy to separate.

2. We can add various vegetable juices when kneading the dough to make the dough colorful, so that we can make spring pancakes of various colors, which are more spring-like and more nutritious. .