"Spring pancake"-this is a special snack from China, and eating spring pancake is also one of the folk food customs in China in the early spring. Spring cakes first appeared in the Song Dynasty, and were put on a plate together with dishes, called "spring cakes". At that time, it was recorded that in the spring, the emperor rewarded Guan Bai with spring cakes. After the Qing dynasty, the stuffing of spring cakes was even more delicious, and it has continued to this day. At present, spring pancake is still a snack with China characteristics.
Two correct methods of making spring cakes-high-order method is soft but not cracked-are characterized by soft but not hard, not cracked, simple and easy to make. Ingredients: 300 grams of medium gluten flour (that is, ordinary common flour)
Ingredients: boiled water 160ml.
Seasoning: appropriate amount of vegetable oil (or cooked oil)
Tools: 1 Non-stick pan and brush respectively.
-Start making-
Step 1: Take a clean big plate, add 300g medium gluten flour, then slowly add 160 ml boiling water, add it in 3-5 times, and stir the flour with chopsticks while adding it until all the flour is stirred into dough, and let it stand for a while to cool.
Step 2: "Knead the dough": after cooling until the dough is not hot, knead the dough with clean hands into dough with smooth surface, cover it with plastic wrap after kneading, let it stand for 30 minutes, take it out and knead it again to make dough with smooth surface for use.
The third step is "divided into two parts"; In order to show the two kinds of spring cakes well, the baked dough is directly divided into two parts and divided into two equal parts for use.
Step 4 "Divide the dough equally": Make the first kind of "steamed spring cake" first, which is not common to everyone. It is also very fragrant, soft and delicious. Let's continue teaching. First, cut a portion of dough into small pieces of about 40 grams with a knife or hand, and knead the dough with both hands for later use.
Step 5: "Roll into dough": Then spread a layer of vegetable oil evenly on the chopping board and rolling pin, and then roll the even dough as flat as possible to make a thin dough sheet for later use.
Step 6 "Steaming the Dough": Take a suitable big plate, brush a layer of vegetable oil evenly on the plate, then spread the rolled thin dough on the big plate, brush a layer of oil on the surface of the thin dough, and continue to spread the second layer of dough until it is completely spread, then start the steamer, add enough water, put the big plate into the steamer, put it into the steamer, and keep the fire to continue steaming after reaching SAIC.
Step 7 "Brush oil in groups": Then do the second commonly used method "bake spring cakes", cut the dough into small dough of about 40 grams by hand or knife, round it with both hands, then gently flatten it, and then evenly brush a layer of vegetable oil on the surface of each flattened dough.
Step 8 "press together": then press the greased surfaces of the two greased dough together to make a thick cake.
Step 9 "Roll it into thin skin": then roll it flat with a rolling pin and roll it into a thin skin as much as possible for use.
Step 10 "low-fire pancakes": Take a clean non-stick pan without oil, spread the flat dough directly into the pan and bake it on low heat. You can turn the dough over when you see that there are big bubbles on the surface of the dough. When turning over again, keep the fire low until big bubbles appear on the surface, turn off the fire and take it out. When it is hot, divide the fried dough into two pieces from the middle of the oil surface and bake the spring cake.
Step 11 "Refrigeration": At this time, two kinds of spring cakes are ready. If you need to store them, you can let them stand and let them cool. After cooling, put a layer of oil between the spring cakes and stack them together, then store them in cold storage.
Making picture: Finally, roll up the stuffing you like to eat, and a fragrant and soft spring cake will be ready. Does it look appetizing?
-"You ask me and answer"-1. Why do you want to make spring cakes with boiling water and flour?
(The key step of "soft but not hard" spring cake)
A: ..........'s question is very good. You must use boiled water and flour to make spring cakes, because only in this way can you make spring cakes that are soft but not cracked.
Reason: When the flour is mixed with water, the protein in the flour will gradually gather together to form the so-called "gluten". Gluten is a double-edged sword with both advantages and disadvantages. For example, when making pasta such as noodles and steamed bread, the more gluten, the more refreshing the noodles, and the more delicious and chewy the steamed bread. On the other hand, when making pasta such as jiaozi and spring cakes, because gluten itself is hard, it will bring an obvious disadvantage, that is, spring cakes will become hard after cooling, which is why people find it particularly difficult to swallow when eating cold steamed bread (there are relatively many gluten in steamed bread, so it will be very difficult to swallow after cooling), so if you want to make fragrant and soft spring cakes, you must reduce the hardness of gluten. How to reduce it? The method is very simple, that is, directly mix flour with boiling water. The high temperature of boiling water directly touches the flour, which will directly remove the protein in the flour to inactivate some protein and cook it, so the dough will be much softer (similarly, cooked noodles are much softer than raw noodles), and a few gluten formed by stirring will also soften, so the finally reconciled dough will be particularly soft, and because a large number of gluten is softened, the finally made spring cake is still not easy to harden even if it is refrigerated. Why not?
2. Why should the kneaded dough be kneaded for another 30 minutes?
(The key step of spring cake "fragrance is soft but not broken")
A: ..........'s question is also very good, because the dough that has just been reconciled is not "reconciled".
Reason: First of all, the protein of dry and moisture-free flour is small particles that shrink together. Only when it completely absorbs water can it be extended. After the extended protein molecules interweave with each other, a good dough is formed. However, the dough just made up at this time is not good. Why? Because the protein molecules in the new and reconciled dough have not been completely combined with water molecules, some parts have not been combined with water molecules, so the overall structure of the dough has not been fully integrated, and subsequent baking is needed. This process can make protein molecules fully combine with water molecules to stretch, so as to achieve the effect of "dough is stronger and more elastic". The spring cake made later naturally has a certain toughness, which is relatively soft and not fragile. It is considered a spring cake.
3. Why do steamed spring cakes need oiling?
A key step in making spring cakes "faster, softer and more delicious"
What is it made of? .......... said. Although it seems that brushing oil is only to speed up the efficiency of making spring cakes, actually brushing oil has two functions.
Reason: First of all, the first function is obvious. When steaming dough pieces, oil is naturally brushed on each dough piece to avoid the dough pieces from sticking to each other during steaming, which plays an isolation role (the oil has a low density and is not easily absorbed by dough pieces, so it can exist well between dough pieces to avoid sticking). Secondly, the flattened sheet itself is very thin. At this time, if such a thin dough is directly steamed or baked with a layer of cooking oil, the pores in the skin will gradually expand and absorb a certain amount of cooking oil in a high temperature environment. After the thin dough absorbs a certain amount of cooking oil, the skin will be softer and more fragrant. Moreover, because of the fusion of oil, the heat in the skin will be higher and the water will be more volatile, so the finished skin will be softer and less prone to fracture.
4. Why do spring cakes need to be cooled and oiled before they can be stacked and preserved?
—— (Key steps to keep spring cakes non-sticky)
A: ..........'s question is also very good, which is also a key step that many people always insist on when making spring cakes. They must be cooled and oiled before being stacked and stored.
Reason: Spring cakes that have just been steamed or branded are soft and have a high temperature, especially the steamed spring cakes, which have a high relative humidity. At this time, if they are directly stacked together, they will stick together soon after a few minutes, which will lead to the uncomfortable separation at the back. So they must be cooled first. Why should they be oiled after cooling? This is uncertain. Under normal circumstances, if you eat it every other day, you don't need to anoint it. If you need to apply a layer of oil every two days or longer, why? Because spring cakes are stored in a refrigerated refrigerator, the water content is actually higher (there is more water vapor in the refrigerator), and they will still absorb some water after being stored for a long time, which will cause the spring cakes to stick to each other. I suggest you decide as appropriate.
-"technical tips" for spring cakes:
(1) You don't need good flour to make spring cakes, just use the most common common flour on the market (ordinary flour is generally medium gluten flour).
(2) It is suggested that the noodles be scalded with hot water of about 80 degrees, not too high, otherwise the cooked dough will be too soft and the cooked spring cakes will have no taste.
(3) After the dough is mixed, it must be cooked again. Generally, it takes about 20-30 minutes to cook dough. After the dough is cooked, it needs to be kneaded again to make it soft and uniform.
(4) The baked dough must be as flat as possible, rolled into a thin dough, and then steamed or baked, so that the dough can be cooked in the shortest time and maintain sufficient softness.
(5) You don't need to pay special attention when steaming spring cakes, but you must always keep a small fire when baking spring cakes to avoid baking spring cakes at high temperature.
(6) The prepared spring cakes must be stored in cold storage to avoid souring or bacterial deterioration due to high room temperature.
Conclusion Spring pancake
To put it bluntly, spring cakes are pie and rolled vegetables. Order some stir-fried dishes, order some pairs of spring cakes, and then use these spring cakes to roll up the dishes to eat. What Beijing sauce shredded pork, kung pao chicken, fish-flavored shredded pork, roll what, all forgive.
The perfect partner of spring cake is cooking (that is, a dish fried with leeks, eggs, vermicelli and bean sprouts).
Crispy bean sprouts, fragrant leeks, tender eggs and this gluten bread are mixed together, crisp and fragrant, and the taste and taste are great.
Because the collocation of dishes is arbitrary, the kung fu of this spring cake can be seen on this skin:
First of all, it is best to mix flour with boiling water and cold water, so that the bread made is gluten-free.
In addition, spring cake skins are usually stacked on two layers. Flatten the dough, brush it with oil, pile two pieces together, and then roll it thin with a rolling pin. The purpose of brushing oil is to make bread easier to separate.
Baking temperature is also important. When the pan is hot, turn down the heat, brush a thin layer of oil, put the dough into the pan, turn it over and bake it on both sides after it bubbles.
Of course, in addition to baking the skin, you can also choose to steam it in the pot. Cooked spring cakes taste more chewy and chewy, while steamed spring cakes taste softer.
What kind do you like to eat depends on your own preferences.
Spring cakes are eaten in many places, but the names are different. In the north, it is called spring cake. It is said that this food must be eaten in beginning of spring that day, which means biting spring, with a good vision of praying for a bumper harvest and welcoming spring. The history of spring cakes is really long, from the Song Dynasty to the Ming and Qing Dynasties to the present, and it has been enduring and popular.
There are two kinds of common spring cakes: steamer version and flat version. Personally, I prefer the kind baked in the pot, so this is what I want to share today. This kind of spring cake is also often called instant noodle spring cake.
First, spread the cake crust.
1. Boil a pot of boiling water and let it dry for a while. When the temperature drops to 80-90 degrees, pour about 190 grams of boiling water into about 300 grams of flour, and stir with chopsticks while pouring boiling water. After stirring almost evenly, the dough is not hot, then knead it into a smooth and soft dough like an earlobe by hand, cover it with plastic wrap and let it stand 18. (Note that the dough is very hot when the boiling water is just poured in. Don't start blindly, or it will burn out. )
2. Divide the awakened dough into pieces of uniform size, which can be larger or smaller according to your own preferences, as long as it is almost the same.
3. Press the dough into oblate circles respectively, and brush a thin layer of cooking oil on a single dough.
4. Then fold the two together and roll them into a circle with a rolling pin. When rolling, roll as thin as possible, the thinner the better.
5. Then, roll all the spring cake skins in turn. Take a non-stick pan with no oil in it, just put two pieces of my cake crust together, cook one side on low heat, then turn it over and cook the other side. Pay attention to the heat, hot dough, and then thin, branding time is also quite fast.
All right, the skin is spread out. Before eating, gently tear it from the middle, and it becomes two thin spring cake skins.
Second, roll stuffing.
There are many foods suitable for filling spring cakes. I like shredded cucumber and mung bean sprouts, shredded pork with fried sauce, shredded potato, shredded green onion, leek eggs and so on. Then, you can also put a layer of sweet noodle sauce on the spring cake skin and stuff it in. It's also delicious.
It's up to you anyway. You can cut whatever you want. A thousand dollars can't buy your heart.
Above, I hope you find it practical enough.
Looking forward to it, the east wind is coming, and the pace of spring is approaching. Everything began to revive, and vegetables began to sprout and become tender and delicious. Tomorrow, spring will come. There is a folk custom of eating spring cakes, also called "biting spring" ~ It is said that after eating spring cakes and all kinds of vegetables contained in them, farmers' seedlings will flourish and six livestock will flourish. Some areas think that eating spring cakes wrapped in celery and leeks will make people work harder and live longer.
There are two different ways to steam and bake spring cakes, but neither is easy to make. The cake is too thin, you will burn it if you are not careful. Today, I will give you Amway: as long as a rice cooker can make soft and delicious spring cakes ~
Beginning of spring Juan spring-pancake
By: 1 simple tea and simple rice 1
material
Material: 300 grams of flour.
Accessories: appropriate amount of oil, boiled water 170g.
working methods
1. Pour boiling water into the flour and keep stirring with chopsticks.
Step 2 stir into batter
3. Knead the dough into smooth dough by hand, cover it with plastic wrap and let it stand for more than 30 minutes.
4. Divide the dough into 20g portions.
5. Take a medicine, flatten it and brush it with a layer of oil.
6. Take another medicine and flatten it, then cover it on the oily medicine.
7. Roll the cake into a thin round cake with a rolling pin
8. Press the cooking button, preheat 1 min, put in the cake, and close the outer cover.
9. After about 2 minutes, turn the cake over and bake for another 2 minutes.
10. After taking out the pan, tear it along the edge of the cake and you will find two thin spring cakes. You can freely package your favorite Caicai and eat them!
Ingredients: 250g flour, boiled water 180g, a little salt and salad oil.
There are many styles of spring cakes, and there are different recipes and habits all over the country. In the northeast of China, spring cakes have now become an independent store, because the fillings wrapped in them can be varied, so they are loved by everyone. Eating spring cakes in beginning of spring has also become the custom of this solar term.
First, traditional spring cakes (semi-hot noodles) are more delicious and authentic than steamed ones.
The most traditional northeast spring cake uses semi-scalded noodles, 230 grams of water is about 1 kg, and the water temperature is controlled at about 60 degrees. Put the dough into a mixing bowl, slowly add warm water and mix well. The time to wake the dough must be enough, about 20 minutes. After waking up, cover it with a wet towel to fully extend the gluten and mix the dough evenly. Rub a strip and apply medicine after waking up. The size of this medicine is about 3 jiaozi. Squeeze it and oil it. The two oiled medicines are overlapped and then rolled up. Be sure to roll evenly on both sides.
After taking out the pot, put the rolled spring cakes into the pot and put a little oil. Turn it over when one side is cooked, and take it out and tear it from the middle when the other side is cooked. The way to judge the maturity of spring cakes is to make them swell during baking.
Second, steam spring cakes.
Steamed spring cakes belong to the styles of Shandong and Hebei. After mixing the spring cakes with warm water and flour, brush the ingredients with oil, stack them together and roll them evenly into pancakes. Pay attention to the uniform rolling on both sides when rolling, and press it with a dough press when industrial processing. Roll out the skin of the spring cake and steam it.
Third, pancakes and rolled vegetables
Pancakes are more suitable for cooking, shredded potatoes, bean sprouts and leeks are all suitable, and some Chili sauce or egg sauce and shredded cucumber are more distinctive. At this time, I have begun to miss the spring cakes in my hometown.
The ancients had the saying of "Spring Festival". Popular compilation. Four Seasons Treasure: "On the day of beginning of spring, people in the Tang Dynasty made spring cakes and lettuce, and the number was spring plate." Spring plate was later called spring cake. Eating cakes in spring still seems to be a custom everywhere. -"Yashe talks about eating-pancakes" Liang Shiqiu
It is said that beginning of spring wants to eat a piece of spring cake, and now spring is coming to an end.
If you can't eat the spring head, bite the spring tail. Let's make a Pan Su with southern characteristics.
What is "Pan Su"? Let's give you a popular science first.
Pan Su, also known as "box lunch", is a traditional food in old Beijing. China folk festival beginning of spring and the second day of the second lunar month "Dragon Rise", the old Beijing folk tradition pays attention to buying boxes of vegetables on this day, putting meat and vegetables into carved lacquer food plates respectively, and then putting them into nine-grid food boxes. When customers order food, they send it home to eat, cut it into filaments with a knife, and roll it into a kind of spring cake called "Longlin" together with several home-cooked dishes, so it is also called "eating Longlin".
Today, I will introduce fried shrimp in Pan Su-that is, fried shrimp spring cake. Hao chi Cai Shi
Hao chi Cai pu
1. Shrimp is cooked in hot water, blanched and taken out for later use.
2. Add 3 slices of ginger, 1 teaspoon of salt, 1 teaspoon of pepper and 1 teaspoon of black pepper, mix and stir the shrimp evenly, and marinate for 10 minute.
3. Mix in 80g flour, 60g corn flour and 1 egg, and stir until the shrimp surface is covered with powder.
4. Hot oil, when the oil temperature is 120 degrees Celsius, pour the shrimp into the river and fry it on low heat. Shrimp can be fried to golden brown.
5. Mix 300g flour with180g water and flour.
6. Make the dough into soft dough and wake it for 20 minutes.
7. Take out one third of the dough and roll it into pancakes.
8. Put a little oil in the pan, add the rolled pancakes, and bake them on medium heat until they are golden on both sides.
9. Spread two lettuce leaves on the pancake and pile the fried shrimps on the lettuce leaves.
10. Wrap the ingredients tightly with cake and you can eat them ~ ~
Come, look at the finished product. Not bad.
Take a quick bite!
Make a spring cake with strong teeth and full of fragrance! I'm a veteran foodie, an amateur chef, and I want to turn my family kitchen into a restaurant.
Spring cake is a traditional seasonal food in China, and it is eaten at the beginning of spring in the first solar term every year. Every household makes spring cakes and side dishes, and rolls up all kinds of seasonal vegetables and meat with spring cakes, which means biting spring and welcoming the arrival of another spring.
Making spring cakes at home is actually very simple. If you want to make spring cakes with rich and elastic taste, full of fragrance and not hard, you only need to master a few tips, and then share them with you.
1. Mianhe
Generally, spring cakes are made in the form of Regan Noodles, but there is a problem in Regan Noodles, that is, the spring cakes made are soft and waxy in taste and lack of toughness. In order to balance softness and toughness, the method is semi-hot noodles. First, add a proper amount of boiling water to the flour to scald the noodles, scald half (or more than half) of the flour into a flocculent shape, and then add some cold water to knead the noodles, the hardness is slightly softer than that of jiaozi noodles. Knead the dough evenly and seal it for half an hour, and knead it several times to make it more moist.
toast
Take out the dough, knead it into long strips, and pull it into batter, the size of which is suitable for walnuts. Spread a layer of oil between the two doughs, press them together and roll them into uniform pancakes. Do not brush oil (or brush less) out of the pot. Boil the pancakes in a pot, they will be slightly yellow on both sides and bulge in the middle. Baked bread can't be placed directly at room temperature, it is easy to dry and harden, and it can be covered with wet and clean cotton cloth.
Side Dish
Eating spring cakes requires a variety of side dishes, especially seasonal ingredients in spring. According to Shu Qi and Qunfangpu, leek is the best vegetable in early spring and the best fermented grains in late autumn. In beginning of spring season, purple-rooted leeks are fried with water-based mung bean sprouts in early spring, and a proper amount of eggs are added, which is called fried vegetables, which is a perfect match with spring cakes. There are also traditional chopped green onion eggs, spinach fans, elbow sauce or spicy shredded pork. Sauerkraut fans are excellent partners for spring cakes.
Finally, share the skills and methods of rolling spring cakes. It takes a certain skill to make the spring cake rolls neat without revealing the stuffing, and at the same time, the stuffing is rich.
The first method is to spread out a piece of bread, brush a little sauce, and now add large pieces of ingredients such as sauced meat and spread eggs. Sauced meat can be cut into strips or slices. Add strip vegetables, such as shallots and cucumbers. Finally, add fried filamentous ingredients such as stir-fry and spinach, and arrange all the ingredients in a line with a certain margin at both ends. Roll it up from one side. When the bread covers the ingredients on the other side, press it inward and roll it up. Then fold the extra bread inward and roll up the rest of the bread.
In the second method, two pieces of bread overlap by one third, and the ingredients are arranged in a line along the bread direction. The two pieces of bread on one side are clamped with a pair of chopsticks and rolled to the other side, and the last end is bent inward and put away.
When I used to eat roast duck, my favorite pancake was rolled up and stuffed into my mouth. It tastes delicious. In fact, pancakes are not only rolled meat, but also rolled vegetables. They are simple and delicious.
The practice is also very simple. Just steam some noodles. Daughter-in-law often steams dozens of noodles and eats them at one meal. A roll of it is really exciting to eat.
Today, I will teach you how to steam pancakes. Steamed pancakes can be eaten with dipping sauce or directly rolled vegetables. Anyway, it's always good to steam some for the New Year.
steamed cake
Preparation of ingredients:
Flour 300g, warm water 180g, a little salt, a little oil.
Practice steps:
(1) Make the flour into a slightly soft dough with warm water, and cover it with plastic wrap for more than 30 minutes;
(2) Knead the dough after proofing and cut it into appropriate sizes;
(3) Roll into a pancake, the size of which is subject to your own pot, and it must be smaller than the pot;
(4) Boil the water, put the cake into a steamer, cover the lid, and steam over medium heat. While steaming in the pot, continue to roll a cake here, roll a cake, open the lid and stack it on the cake just now, cover it and continue steaming in turn until it is completely steamed.
(5) All the cakes are stacked one by one. Don't take them out. Take out the last cake together after steaming. Uncover the cakes one by one without touching or oiling them at all.
How to make spring cakes? When I was a child, I grew up in the north. It seems that when I was in beginning of spring, I ate spring cakes every year. Many times my mother does it at home. There are many things that can be rolled in spring cakes, such as shredded vegetables, sauced meat, scrambled eggs and so on. But today this question is mainly about the practice of spring cake itself. I have two statements to share with you.
Steamed spring cakes with small fire. These two kinds of spring cakes are quite simple. You can try it if you are interested. As for what is rolled in the spring cake, it depends on your own taste. Remember to share with us the comments if there are any wonderful combinations.
Friends who are interested in food, healthy diet and food anecdotes can pay attention to and like it, and share interesting and useful related content together in the future!