Spring cake to do a good job first of all to live a good face, a catty of flour add 5 grams of salt, 30 grams of soybean oil. Salt is to increase the extensibility of the surface, this skin can be rolled thin. Oil has the role of water retention, that is, the cake is cool, he is not dry, and not hard.
The next step is to add water, this water is not ordinary cool water, is sixty or seventy degrees of hot water, why use hot water and noodles? Because of the cool water and noodles he is dead dough, too skin, with boiling water scalding noodles on the gluten scalded off, there is no extensibility, eat in the mouth a little sticky teeth. So with sixty or seventy degrees of hot water to and noodles, to take into account the characteristics of the two, both the extensibility of the dead noodles, but also the softness of the hot noodles, one catty of noodles plus 280 hot water. The dough should be relatively soft, after the water is added to beat the flour into flocculent, and then squeezed into a ball. Then normal to knead the surface of the light, and then closed to wake up for 30 minutes, so that the surface strength unloading, because we knead the surface is also given to the face of the strength, a little bit of a crime, so the surface strength unloading a unloading in order to roll thin.
In the process of waking up, we come and a shortening, 50 grams of flour, add 60 grams of cooled cooked soybean oil, shortening is what it is used for? We all know that spring pancakes are layer by layer stacked up to roll, shortening is mainly to play the role of anti-adhesion, some practices are directly brushing oil, we use a rolling pin, the oil is squeezed to run, it is easy to stick, so the best results with the shortening, with the flour in the inside of how to roll can not run.
Wake up the noodles we take out a piece of the long rolled open, pulled into 30 grams of a dose. Take a dosage with the hands to press open, on the rolling straight rolling. Roll it into a round shape, and then put the shortening on it. Spread the shortening evenly, spread it out and stack it on top of each other. Then continue to apply the shortening. Then continue with the soufflé, and stack them on top of each other. Continue on the shortening, like this, a layer of shortening layer cake, eight or nine stacks, and then gently press the stacked cake with a hand, to press it open.
Then use a rolling pin to roll it out, from the inside to the outside of the force, the force of the rolling pin must eat balanced, and then turn over and continue to roll. From inside to outside the power to eat balanced, dare to open dare to big, on the pot steamed, steam after timing 10 minutes, deflated, uncovered the cage cover to see are bulging, it means that the natural separation.
After a little cool, buckle a bowl on the cake and draw a circle with a knife along the edge of the bowl. Cut this edge off. Remove the bowl, and then like a flipbook, one by one, tear it apart, basically did not stick. Hold in the hand, the transparency and toughness is very good, shake, especially soft and not rotten. Take a cake roll some cucumber silk, carrot silk, you see the red, yellow and green, clear, so our spring cake is finished.