The spring pancakes should be made with warm water and high gluten flour.

Specific spring pancake practice is as follows:

Materials: 250 grams of flour, 180 grams of boiling water, salt to the right amount, salad oil to the right amount

1, ready to roll boiling water, so that can completely destroy the gluten of the flour, so that the dough is soft Kayo live, made out of the rolls of soft, smooth, salty and fragrant.

2, then add the boiling water to the flour, slowly stirring with a chopstick.

3, wait for all the flour to merge into a flocculent, the dough a little cooler and then kneaded into a smooth dough. Cover the dough with a damp cloth and let it rest for about half an hour.

4: Take out the dough, knead it a little, and divide it into equal portions.

5: Knead the dough into two small balls, then flatten the balls with your hands. Sprinkle the middle of the balls with a little bit of salad oil and salt.

6: Then press the two cakes together and slowly roll them out.

7. To make the spring pancakes delicious, rolling them thin and spreading them over low heat is the key. The pan or electric pie pan can be, the pan does not need to be greased, directly into the crust, medium-low heat, see the cake began to expand a little bit can be.

8, take out while hot, tear the cake, into two, you can with lean meat shredded bean sprouts rolled to eat.