Eating spring cakes is a custom in northern beginning of spring, which means "biting spring". Spring cakes made in Beijing, Northeast China and other places are represented by soft, thick, light as paper and not sticky. Spring cakes are baked and steamed. I always like to order duck before going to a restaurant. The child said, "It's not because I like ducks, but because I especially like that bag of duck spring cakes." Indeed, the spring cakes made in the restaurant are thin, soft and chewy, and my daughter likes them very much, especially wrapped in sweet noodle sauce, shredded onion and duck. The taste is irresistible. She eats it every time. Speaking of spring cakes, I always find it difficult to make them. How can we make them thin, soft and chewy? Today, I will introduce some tips for spring cakes to keep them thin and delicious. ?

Sharing practice:

There are three ways: hot noodles, semi-hot noodles, cold water and noodles. The difference is that hot noodles are soft, cold water and noodles are hard, and semi-hot noodles are in the middle, so semi-hot noodles are used.

2. Knead the dough soft and add a little salt to make it softer and firmer. ?

It takes more than half an hour to wake up, and it will be more energetic after a long time.

4. First roll a small dose to the size of steamed dumplings, brush oil on each round skin, stack seven or eight pieces together, and roll slowly on the reverse button panel. Don't dilute it, it's about the size of a hand. ?

Ingredients: 250g of flour, 50g of hot water and 50g of cold water, and proper amount of oil and salt.

Practice: First, stir the flour into a flocculent shape with hot water, and then knead it into a smooth dough with cold water. Water can adjust itself to be soft and wake up in half an hour.

Pull it into 15g, and roll it into a round dumpling wrapper with the same size. After rolling, brush it with oil and stack it together for about ten times, and press it hard by hand. When rolling, roll it from the middle to all directions, and then roll it back and forth. Roll a few times on the front and continue rolling a few times on the back, so that the thickness will be even, similar to a slap, and roll a few times on the edge.

Brush the bottom with oil, steam it on the drawer cloth, and it will take about 15 minutes after the water boils. Take it out and uncover it layer by layer. I like to spread sweet noodle sauce, add shallots, shredded potatoes, fried bean sprouts, cucumbers and egg cakes. ?