Spring cake is a kind of paper-thin soft cake, rolled with shredded green onions, shredded celery, and shredded potatoes, which is a favorite of many people. Most people may not know how to eat it, but today I will introduce a few ways to make spring cakes, so as to ensure that you will see it at a glance.
As long as you have one of the following pots at home, you can make it, such as a pan, an electric baking pan, a steamer, and a rice cooker. That is to say, there are two ways to make spring cakes, one is baked and the other is steamed.
Rolling bread can be rolled one at a time, two at a time, and ten or eight at a time.
Let me talk about the production process in detail.
Use warm water and noodles to make them slightly softer than dumpling noodles. The noodles should be reconciled in advance and covered with plastic wrap, or buckled with a basin, and let the noodles wake up for about half an hour.
Roll the awakened dough into long strips, then divide it into a dough larger than the egg yolk, knead it into a smooth round cake, brush the top with oil, and continue to wake for a while.
Let's talk about the steaming method first, because I like steaming, which is as thin as cicada wings and soft and chewy.
Add water to the rice cooker, put a steaming drawer on top, bring the water to a boil, and you can roll out the cake. Sheet-fed rolling. Grease the board, apply more oil to the flour agent, or soak the flour agent directly in the oil. Roll out one dough at a time, and because of the oil, you can roll it out very, very thin, as long as there are no loopholes. Roll it out and put it on the steamer, close the lid and steam, and continue to roll out the next sheet. Pay attention to the dough cake do not cover all the holes on the steaming drawer, leave some small holes on steam, and the pot should be heated with electricity all the time to keep the pot boiling. Because the cake is thin, it can be steamed in a few seconds, and the steamed one does not need to be taken out, so as not to be cold if you don't wait to eat, roll out one and put it into one, and stack it directly on the top, as long as you pay attention not to block all the holes in the steaming drawer, and cover the pot after each time. After everything is done, it is deducted at one time, and it can be eaten when it is uncovered one by one. The bottom one will have steam water, and it will dry after a while. Multi-sheet rolling. Thin the ten or so dough mixtures by hand, brush each one with oil, sprinkle a little dry noodles, and stack them one by one. Slowly pinch it with your hands, taking care to be even, and then roll it out with a rolling pin. After rolling it out, it will be steamed in a pot for about seven or eight minutes, and then it will be taken out and uncovered.
Let's talk about the method of branding. The rolling method is the same as steaming, but at least two cakes should be rolled out at a time, one side of the baking should be turned over and the other side cooked, and the pan should be uncovered into a single sheet. Rolling out multiple sheets will be thinner and better. Roll out a stack of ten sheets at a time, the pan should be on low heat, put one side in the oven, turn it over and burn the other side, immediately remove the one on the top of the branding, then the next one has been branded again, and then turn over and continue to burn and continue to peel, and soon brand out ten, is not very interesting. Note: The baked cake should be covered at any time to keep warm to prevent it from drying and hardening.
The baked ones are hard and chewy, and the steamed ones are softer and chewy, each with its own characteristics, and you can choose the method according to your preferences and the tools at home. Eating the spring cakes made by yourself, enjoying the food, and enjoying the joy of labor and the warmth of the family, hurry up and start making it.