Composition:
400g flour, 2g salt, one egg white, warm water 180g, edible oil.
Production method:
1. Prepare 400g ordinary flour in a bowl, and add 2g salt to increase gluten. Salt can make this dough more elastic and tough, and it can also prevent the dough from drying, which has certain antibacterial and antiseptic effects.
2. Beat in the egg white of another egg, not the yolk. This will increase the elasticity of the dough, so that the dough can be rolled very thin when it is rolled again, and the surface is smooth and should not be broken. If egg yolk is added, the color of the dough will turn yellow and the elasticity will also be affected.
3. Knead the dough with warm water of about 180g 60 degrees into noodles with moderate hardness, seal and relax for 20 minutes to make the dough more elastic, knead it into smooth noodles again, continue sealing for 10 minutes, and then transfer it directly to the chopping board. Noodles don't need to be kneaded, they can be directly arranged in long strips and then made into the same size as dumpling skins.
4. 1 min later, take a flour paste, press it into a round cake, brush a thick layer of oil on the surface, then sprinkle a proper amount of dry flour and fold a small cake. Repeat the steps of brushing and spreading dry flour. The amount of flour and oil should be large, because it should be rolled very thin and large in the later stage, and oil and flour can prevent sticking. Six cakes can be grouped together, and plastic wrap should be used if not used.
5. Take a dough, stand it up with one hand, protect it with the other hand, twist it while kneading, put it on the chopping board after a big turn, flatten it by hand, thin it, press it again after turning the top to ensure that all the cakes are the same size without hard edges, and finally roll it into thin and round cakes with a rolling pin. Spread the cloth on the steamer and steam it on high fire for 10 minutes until the cake surface bubbles, indicating that it is cooked. 400 grams of flour, a total of 25 pieces of steamed * * *, you can refer to it when taking medicine.
6. Because the rolled spring cake is not a perfect circle, it is more perfect to put the steamed spring cake on the chopping board, find a smaller plate to cover it and draw a perfect circle with a knife.
7. Don't waste the leftover spring cakes. It tastes good to make fried cakes.
8. Finally, tear the cake into pieces while it is hot and put it back in the steamer.
Spring cakes made by this formula and technology are thin and round, very elastic, and will not stick at all when torn. The final spring cakes are very complete, and each one is as thin as paper and very bright.
How to make spring cake rolls;
Fried vermicelli with mung bean sprouts
Ingredients: mung bean sprouts 400g, vermicelli 1 stick, garlic sprout 1 stick, proper amount of oil and salt, onion 1 piece, ginger 1 slice, soy sauce 1 spoon, a few drops of rice vinegar.
Exercise:
1. Soak the vermicelli in warm water for half an hour-1 hour until the vermicelli becomes soft and has no hard core. Wash the garlic seedlings and cut them into inches.
2. Pick off the bean skin of mung bean sprouts and wash it. Don't buy bean sprouts soaked in chemical fertilizer. They have short, few or no roots.
3. Control the water content of the soaked vermicelli, add 1 tbsp salad oil, and mix evenly, so that the vermicelli will not stick to a ball and will not stick to the pot when frying.
4. Heat the oil in the pot, add chopped green onion, stir-fry the mung bean sprouts with ginger powder, add a few drops of rice vinegar and stir-fry the mung bean sprouts until the mung bean sprouts are cut off. When frying, add a little ginger to neutralize its coolness, and add a little vinegar to preserve water and vitamin C. It tastes good.
5. Add vermicelli, add salt, add light soy sauce, stir fry quickly and evenly, add garlic sprouts, stir fry quickly and evenly, turn off the fire, take out and put on a plate.