Method 1
Spring Pancakes
The production method of spring pancakes still follows the ancient baking or steaming method. The size depends on personal preference. Larger ones can be used. It can be as small as a round fan or as small as a Dutch cap. The basic production steps are as follows:
Making materials:
1. 250 grams of flour, 120 grams of boiling water, 50-60 grams of cold water, and a little vegetable oil.
2. Side dishes are optional according to personal preference, such as shredded green onions, fried shredded pork, fried bean sprouts, cucumber shreds, etc.
Production process:
Cake embryo
1. Add the flour to boiling water and stir to form a loose dough. Add cold water in batches and knead with your hands into a smooth dough of moderate hardness. Cover with plastic wrap and let stand 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.
Pancakes
1. Heat the pan, then add the rolled out dough and cook over medium heat.
2. In the cake embryo
Illustrations of how to make spring cakes (11 photos)
When there are bubbles bulging in between, it means one side is almost cooked. Flip and cook the other side. Both sides will be slightly light. The yellow color is ready.
3. 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.
4. Take out a piece of baked pancake, put on your favorite side dishes, roll it together and start eating.
Tips:
Brush the small pieces of dough evenly with oil, otherwise the two cakes will stick to each other after baking; because the cake is relatively thin, be sure to use medium heat when heating. If you are skilled, you can turn the dough several times to prevent it from burning; the baked cake must be covered with a damp cloth to increase moisture. The side dishes should be crispy and should not have too much vegetable soup; the pancakes that are not eaten up can be cut into thin strips and made into fried pancakes like fried noodles, which tastes very good. [1]
Method Two
Cooking Ingredients
Main Ingredients: Flour
Accessories: Chrysanthemum chrysanthemum, bowline mushrooms, carrots, Mushrooms, fungus, bean sprouts
Seasoning: salt, monosodium glutamate, sesame oil
Cooking method
1. Mix the flour with boiling water to make hot noodles, add a little Pour cold water over and over again, let it rise for a while and set aside;
2. Put the pot on fire and pour the oil, add shredded bowling mushrooms and stir-fry until soft, then add shredded carrots, bean sprouts, northern mushrooms, fungus, and mugwort stalks in sequence Stir-fry evenly, add salt, monosodium glutamate, and sesame oil, and set aside;
3. Take out the dough and mix it, flatten it and brush a layer of sesame oil on the surface, sprinkle a thin layer of flour, and divide the two pieces of dough into two pieces. Stack them up and roll them into thin pancakes. Brush a pan with a layer of oil. Place the pancakes in and fry until both sides are mature. After taking them out of the pan, tear them apart to form two spring pancakes. When eating, roll in the fried vegetables.< /p>