The production method of spring cakes still follows the ancient baking or steaming methods. The size can be determined by personal preference. A large one can be as big as a round fan, and a small one can be as small as a Dutch shell. 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:
Bake embryo
1. Add flour to boiling water and stir into a loose dough. Add cold water in batches and knead with hands until soft and hard. of smooth dough, cover with plastic wrap and let rest at room temperature for 30 minutes.
2. Take out the rested dough and cut off a piece, sprinkle with dry flour and knead it a little, 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.
How to make spring cakes soft and delicious? How to make spring cakes thin and soft?
Pancakes
1. Heat the pan, then add the rolled out pancake embryo and bake over medium heat.
2. When there are bubbles bulging in the middle of the cake, it means one side is almost cooked. Turn it over and cook the other side. If both sides are slightly light yellow, it is considered done.
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.
Making Tips
Brush the small pieces of dough evenly with oil, otherwise the two cakes will stick together after baking; because the cake is relatively thin, you must use medium heat when heating it. If you are not skilled in it, , you can turn it over 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.
What are the side dishes for spring pancakes
Generally speaking, most of the side dishes for spring pancakes are stir-fried vegetables, such as stir-fried pickled cabbage noodles with meat, stir-fried bean sprouts with shredded pork, stir-fried shredded potatoes, and leeks. Scrambled eggs etc.
Staple and non-staple food
Pancakes are made from flour. Flour is mainly starch, with about 73% plant protein, 9%, and less than 2% unsaturated fatty acid. It also contains B vitamins and minerals mainly calcium and phosphorus. But purely from the perspective of cake, it lacks high-quality protein, essential fatty acids, vitamin C and carotene. And eating it with a variety of vegetables is just the supplement for the lack of flour. Especially among the main dishes, bean sprouts are the best among winter vegetables. They provide rich vitamin C and various minerals in the meal. The main and non-staple foods are paired with nutrients that complement each other.
Meat and Vegetable Combination
When frying a variety of vegetables, add lean pork shreds, eggs, and some sausage or cooked meat to the auxiliary ingredients. These foods provide high-quality protein, B vitamins and minerals. Add vinegar when cooking to facilitate calcium absorption.
Acid-base balance
Animal foods and flour are physiologically acidic foods, while a variety of fresh vegetables are physiologically alkaline foods. The combination of spring cakes (including quantity ratio) is just right to maintain the acid-base balance in the body.
Cooking method
Pancakes are cooked using the "frying" method, which not only heats up quickly, but also heats evenly, and the heating time is short, so the nutrients are well preserved. The cooking method of stir-frying is rapid fire, which causes less loss of nutrients.
The combination of spring cakes conforms to the dietary principle of diversified varieties and mainly cereals, the principle of reasonable combination of various foods, and the principle of strong combination of nutrients and complementary advantages.