In northern China, there has been a tradition of baking spring cakes in spring. On this day in beginning of spring, a large basket of spring cakes as thin as cicadas will be baked early in the morning, and the fried dishes will be rolled up and eaten as spring rolls. This brand of spring cakes can be unveiled from the middle, which is also called "one drum and two covers" in the industry. If you cover the branded spring cakes on a book, you can definitely see the words below, so it is also called "lotus leaf cakes". If we want to achieve such a thin and unbreakable degree, we must have a set of dough, which is definitely the core technology of flipping spring cakes. Beginning of spring should not bake spring cakes, dried noodles or all-hot noodles, because the noodles are soft and delicious.

Perhaps many friends who love West Point are familiar with the "Chinese planting method", which is also the place advocated by modern West Point every day. What can you draw on toast? What is painting? Only when the baked cake can read the following words can it be considered as level. Besides, the so-called "China seed method" was used by our ancestors more than 1000 years ago, which was more than 1000 years earlier than that in the west, and that is the "hot noodle method". The principle is the same whether it is the middle seed method or the hot noodle method. It is to gelatinize flour with hot water to increase water absorption, make baked pancakes soft, and bake toast softer and more brushed.

If the pancakes are directly mixed with clear water, because the water absorption rate is low, the water content is low, and the baked cakes will taste hard; If you use the method of "all-hot noodles", although the water absorption of flour is increased through the gelatinization of starch, the baked cake will be fragrant and soft. However, the whole scalding method also destroyed a lot of wheat protein, making the baked cake inelastic and not soft to eat. So how can we solve the problem of "having your cake and eat it", and the method of "semi-scalded noodles" came into being, which is like the Confucian golden mean. Half of the flour is mixed with water to keep the elasticity of the flour; The other half of the flour is scalded to increase the water absorption of the flour, and the baked cake is more fragrant and soft. Mixing the two kinds of dough together not only increases the water absorption of the dough, but also ensures the gluten and elasticity of the dough, so it is strange that the baked spring cake is not soft and fragrant.

Ingredients: 500g of China flour.

Materials: boiled water 150g, clear water 100- 120g, salt 2g, egg white 1, and vegetable oil.

1. Prepare boiled water, pour 1 kg of China flour into a basin, add 2g of salt, evenly disperse and spread it in the basin. While pouring boiling water 150g, quickly stir the flour with chopsticks to heat it evenly. When it's almost ready to be processed, it will become rough flour wadding. 100g water, beat an egg white, beat it well, and pour it into the flour wadding. At the same time, according to the water absorption and the size of gluten, about 20 grams of clear water is added as appropriate to make the dough smooth and uniform, which is the classic "semi-scalded noodles" method. You can also directly divide the flour into two parts, one is hot noodles, the other is water and noodles, and finally mix them together, which is also a more convenient method.

2. Don't use the dough in a hurry, put it in a dough bucket, cover the surface with plastic wrap, put it at room temperature, and wake it for about 30 minutes. Take out the proofed dough, knead it evenly again, and knead it into long strips. Each dough batter is about 20g, which is almost 1.5 times the size of a jiaozi batter. Flattened and rolled into thick cakes. One cake is coated with a layer of vegetable oil, and the other cake is covered, overlapping up and down, and rolled into pancakes with a thickness of about 0.2 cm.

3. Preheat the pot first, spread a layer of vegetable oil evenly, put the rolled raw spring cake embryo into the pot, bake it in the middle, and turn it over immediately. Bake both sides until there are slight gold spots, and bake a spring cake.

4. Bake while rolling the cake. Put the baked spring cake into a pot with a cage cloth at the bottom, cover it tightly with the cage cloth, and then cover it tightly outside to store it. In this way, even if it is put aside for a day, the spring cake is soft and fragrant, and it is delicious when eaten alone.

5, beginning of spring eat spring cakes, water and noodles or all-hot noodles are not right, so noodles and wheat are better. Generally, spring cakes should be cooked with stir-fry, rolled into spring rolls and enjoyed. Baking spring cakes, stir-frying and rolling spring rolls have become the most unforgettable solar food in beginning of spring and the oldest imprint in the hearts of several generations.

1, the soul of China's cakes is: alkaline gluten and salt bones. According to the gluten and elasticity of your own flour, add about 2-3 grams of salt to almost a catty of flour, and then add an alkaline egg white, so that gluten and flour are particularly elastic.

2. The sign of successful baking of spring cakes is that two round cake embryos are oiled in the middle, and then rolled into pancakes with a thickness of about 0.2 cm, which will bulge from the middle during baking. The industry calls it "one drum and two covers", and one can be divided into two spring cakes. The baked spring cakes are all covered with books. The standard of success is to read the following words clearly.