How to make a spring pancake at home. The skin made is as thin as paper and does not break, and the special ribs are soft and tough. This method is very easy to learn. Let's see how to make it with me. 1. Flour mixing: add medium gluten flour to the pot and add 1 teaspoon salt to increase the gluten of the flour. Then, add a small amount of warm water to stir the dough, and stir it by hand while adding water. 1 kg flour, add about 280 grams of water. After the flour is stirred into a flocculent state, it is kneaded into a slightly soft dough. After kneading, cover the dough for 20 minutes.

After kneading the dough, continue to knead the dough evenly and smoothly. Then, put the dough on the chopping board, continue to knead the dough into strips and cut it into small noodles of the same size with a knife. Then round the small pills one by one and flatten them. Put it neatly on the oiled plate. Brush each layer with oil. When finished, wrap it in plastic wrap for half an hour. After half an hour, take out a small dose and press a large dose. Sprinkle some dry flour on it to prevent it from sticking. Continue to press other small ingredients to the same size as before, pile them together, and continue to sprinkle dry flour on them.

You can put a few more at a time, stack them together, and then press them by hand. Then roll it out with a rolling pin and gently push it from the middle to both sides to make it as thin and round as possible. After rolling, put it directly on the steamer covered with cage cloth and steam it on high fire 10 minute. Peel them off one by one while they are steaming. Because before steaming, each layer is sprinkled with dry flour, which is particularly easy to uncover. Ok, let's make this spring cake. This kind of spring cake is as thin as paper, with soft and tough tendons. The prepared spring cake can be used to cook any dish. Take a large bowl, add 500 grams of flour, 1 teaspoon of suitable salt, and mix the flour and salt evenly with chopsticks (adding salt increases the gluten of spring cakes, making them chewy and chewy. )

Prepare two glasses, one containing 80g of boiled water and the other containing100g of cold water. Separate the flour from the middle. First, pour hot water on half of the flour and gently stir with chopsticks, then pour cold water on the other half of the dry flour and gently stir with chopsticks until the dough is flocculent. Then, add 30 grams of cooking oil and knead it into a smooth dough by hand. Put the kneaded dough in a basin, cover it with plastic wrap and wake it for 30 minutes. Take out the proofed dough, knead it directly into long strips without kneading, and cut it into jiaozi-sized dough.