How to make spring cakes? They are as thin as cicadas, elastic, beautiful and delicious. It only takes a short time to bake a thin spring cake, but the time is short enough. The baked spring cake looks soft, but its elasticity is not very good and it will be easily punctured. Therefore, handmade spring cakes are better, elastic and resilient. Although they are soft, they won't break easily.

Compared with spring cakes made with special tools, they are much more delicious! How can we make spring cakes as thin as paper, full of elasticity and toughness? You don't just make it with flour, you need to add two kinds of raw materials to make the spring cake very thin, elastic and malleable! Raw materials of spring cake: flour, edible salt, edible soda ash and vegetable oil. Exercise:

Add 3 grams of edible salt to more than 280 grams of flour to improve gluten. Flour can use high gluten flour with strong gluten, and then add more than 1 g of edible soda ash, which can converge gluten and make dough more elastic.

Knead along the dough with lukewarm water until it is all like cotton wool and there is no dry flour. At this time, it is difficult to knead the dough smoothly, but it can be slightly caked. After sealing 15 minutes, the dough can be kneaded smoothly.

The first step is to knead into a smooth dough, which is still soft. Rub it on the board for a long time and divide it into twelve small doses. The total number of small doses must be even. Take out each dose and rub it from the outside to the inside, and the surface of the dose will become very smooth.

Pour some vegetable oil into the basin, put the kneaded dough in, pour some vegetable oil and seal the dough with edible oil, and then seal it for more than an hour, so that the proofed dough will be particularly soft and plastic.

Step 2: Time is up. Squeeze out the cake and flatten it. Two cakes are pressed on top of each other. Then roll them into round pancakes with a rolling pin and roll them obliquely around to make the thickness of the pancakes consistent. The thinner the cake, the thinner the spring cake will be.

When the electric baking pan or frying pan is preheated, pancakes are not easy to pick up. Just hold it up with a rolling pin and put it in the pot. You can see that the cake immediately changed color. Turn it over in ten seconds and fry for another ten seconds. At this time, the cake will swell and bubble, and then turn it over and fry for more than ten seconds, and the spring cake will be ready.