It is a traditional custom to eat spring cakes at the beginning of spring. Soft, strong and as thin as cicada's wings, spring cakes participate in personal favorite side dishes, which has a beautiful meaning of welcoming the spring and praying for a bumper harvest. Especially in the north, every household must eat zongzi on the same day of spring, and tomorrow is the solar term of spring. This time, I will share with you the practice of spring cakes. There are two ways to steam and bake spring cakes, and I will share them with you. Each way can ensure a good taste.

Spare ingredients: flour 200g, salt 2g, edible oil 3g, warm water100g;

Production process: step one, add salt and cooking oil to flour, add a little warm water several times, knead into smooth dough, wrap the dough with plastic wrap and let it relax for half an hour until the dough is malleable;

Step 2: Divide the dough into 65,438+0.5g portions, sprinkle some dry flour, respectively flatten, take the dough, roll it into the size of dumpling skin with a rolling pin, and brush some cooking oil on the chopping board first;

Step 3, put one dumpling skin, brush a layer of oil on the dumpling skin, put another dumpling skin, brush the oil again, so that all the dumpling skins are stacked together and rolled into cakes with a diameter of about 18 cm;

Step 4, add water to the pot, boil the water, put the cake in the front plate, steam it in the pot for about 12 minutes, tear it off while it is hot after steaming, and you can eat a piece of spring cake directly;

Step 5: To bake spring cakes, you need to take two dumpling skins, brush a layer of oil in the middle, pile them together, roll them into thin round cakes, bake them in a pot until bubbles appear on both sides, and then open them to make two spring cakes.

Let me sum up: beginning of spring solar terms symbolize the beginning of a new year, and eating spring cakes has a beautiful meaning. The making of spring cakes is actually relatively simple, and we can also make them ourselves. A thin, soft and tough spring cake, mixed with stir-fry and rolled into a roll for breakfast, not to mention how delicious it is. For northerners, flour is a necessity for every household, and it is not difficult to make spring cakes. A bowl of flour with water.

1. Adding a little salt to the dough can increase the toughness of the dough and make the spring cakes more energetic. Dough should not be too hot or too cold. It is best to use warm water to mix the flour, and the water needs to be added slowly in several times. In addition, some cooking oil is added to play a malleable role, and the dough can make a fascia-like effect;

2. When the spring cakes are stacked together, remember to brush each piece with cooking oil, which is easier to uncover after steaming. If it is steamed spring cakes, 10 pieces are stacked together; if it is spring cakes to be branded, two pieces can be used together, and the weight of each noodle can be slightly heavier;

3. It takes 12- 15 minutes to steam spring cakes. Remember to open them carefully while they are hot. When they are cooled, they will become hard and break easily. The whole process of baking spring cakes will be light. When you see bubbles on both sides, they are ripe. If you can't eat it all at once, you can separate the torn spring cakes with oil paper and heat them when you eat them.

If you think this practice of spring cakes is not bad, welcome to collect and learn, or share it with more people in need!