Spring pancakes are as thin as a cicada, soft and sinewy, and can be rolled with vegetables or a variety of meats - they can be rolled with everything if you like. And as the beginning of the year, on the day of spring, even if you are busy, you should have a spring cake. Today to share with you 2 kinds of spring pancake practice, a steam and a branding, practice are very simple, detailed steps and points are told you, to ensure that you can succeed once, the spring is coming, may wish to follow me to do it together ~

The first, hot flour branding method

Inputs to prepare 300 grams of plain flour, 2 grams of salt, about 160 grams of boiling water, cooking oil

Practice

Practice

This is the first time that the spring is coming. >Practice

1, the basin to add 300 grams of ordinary flour, while adding 2 grams of salt, mix well, while using chopsticks to mix a small amount of boiling water many times while adding, until all the flour in the basin into flocculent, a little bit cool, hand kneaded into a ball of dough. At this point the dough is relatively sticky hands, we repeatedly add some dry flour in small amounts, continue to knead until the dough is smooth.

2, after the dough is kneaded, no need to wake up, directly to the board, rolled into a long strip, divided into evenly sized dosage, the size of the dosage than our usual dumpling agent to be a little larger, I always **** is divided into 10. Then, organize the dumplings, press them flat, brush the surface of each dumpling with a layer of cooking oil, and add a little dry flour.

3. Put every two pasta desserts together, with the two sides that have oil and flour touching. Then press it flat on the board and roll it out with a rolling pin, paying attention to the top and bottom sides when rolling, so as to ensure that the top and bottom sheets of dough are evenly thin and thick.

4. Preheat an electric pie pan on medium heat in advance, and place the rolled out dough sheet inside the pan. Cover the lid, keep the heat on medium, and cook for about 20 seconds. Here to teach you a judgment method, is that we can observe the electric cake pan, there is a lot of hot air out of the time, you can flip, pancakes can also be judged in this way. At this time will see the pancake will bulge.

5, turn the pancake over, continue to cook for about 20 seconds, both sides of the pancake white, and there are uneven patterns appear, it is cooked.

6, cooked pancakes, we take advantage of the heat to separate the two, organized into their favorite shape, you can start to enjoy.

The second, warm water steaming method

Materials to prepare 400 grams of flour, 2 grams of salt, about 160 grams of lukewarm water, cooking oil

Specific steps

1, 400 grams of ordinary flour to add 2 grams of flour to increase the gluten, with 50 degrees of lukewarm water and flour, the amount of water in the 160 grams of water, the water absorbency of the flour is different, you can increase or decrease, the dough should be soft and soft, the water is not enough to make the dough, but the water is not enough. The amount of water is about 160g, the water absorption of flour is different, you can increase or decrease the amount of water, and the dough should be softer. After mixing the flour into a floury mixture, add about 10g of cooking oil and knead the dough further until the surface is smooth. Cover the dough and let it rise for about 30 minutes.

2. Divide the dough into even-sized portions. Knead each one until smooth, then use a rolling pin to roll it out to the size of a dumpling skin; you don't have to roll it out too thin in this step, but try to keep it as even in size as possible.

3. Brush each piece of dough with an even layer of cooking oil, then stack the pieces on top of each other.

4: Use your hands to press down on the stacked sheets, both top and bottom, to ensure that each sheet is an even size and that it's easier to roll out after you've pressed it down.

5, with a rolling pin will be pressed together with the rolling out of the sheet, here also want to pay attention to, the top of the rolling a few times, will be under the bottom of the flip to the top of the rolling a few times, that is, the top and bottom of the two sides should be rolled, the top and bottom of the rolling back and forth, so that there will not be a phenomenon of inconsistency in the size of the thickness of the phenomenon.

6. Boil water in the steamer in advance, put the rolled out pasta into the steamer, and steam over high heat for about 8 minutes. Place a cloth or absorbent paper over the steamer drawer to make it easier to remove after steaming.

7. After steaming, take it out immediately and separate each cake while it is still hot, don't let it cool down, then it won't be good to reveal. The top one and the bottom one will be with water vapor, not so good to reveal, we can two together. The center one will be easy to separate.