Spring cakes teach you the easiest way, as thin as cicada wings, and soft tendons

It is not difficult to make spring cakes that are as thin as cicada wings and have a strong taste and do not break the skin, the key is to learn a few tricks!

1. Noodles: 300 grams of flour with a small spoon of salt, can increase the gluten of the flour, divide the flour into two, half with hot water about 80 degrees to scald the noodles, half with cold water to mix the noodles, why spring cakes to mix noodles like this? In this half-hot method, cold water can ensure the gluten of the noodles, and hot water can destroy the gluten of the noodles to make the noodles soft, so that the combination of the two is not only strong but not hard, and it will not dry even if it is cool.

                                                                                               
   

2. Stir the flour into a flocculent shape first, and then knead it into a dough, it doesn't matter if it is not smooth for the first time, you can cover the lid and wake up for five minutes before kneading, you can easily knead smooth.

3. Move the dough to the cutting board, roll it into long strips, and then divide it into evenly sized agents, the size of the agents is slightly larger than our usual dumplings.

4. Knead each small agent into a circle, find a larger plate, grease the bottom of the plate to prevent sticking, put the dough into the plate, and then grease each dough, which can not only lock in the moisture, but also make the spring cakes more soft and not hard, cover the lid, and let the dough relax for 20 minutes.

5. Twenty minutes later, take out the dough, press each dough flattened first, the size of the dumpling skin can be, one layer after another, because we put oil before, so there is no need to put oil, 6 to 8 dough as a group, and then continue to press by hand, turn over and press at the meeting, so that the size will be evenly flat, and finally roll it out with a rolling pin, the size is about 20 cm. The amount of oil should be more so that it does not roll out too thinly and stick together. After rolling it out, let it relax for another five minutes, which is also the key to the softness of the spring cakes.

6. Many people use the steaming method to make spring cakes, and today we use the method of branding, which saves time and effort, and does not need to wait for a pot of water to boil, and all the cakes can be done. Heat the pan, put in the cake embryo, turn over for about ten seconds, the first layer of cake will become transparent, you can remove the cake, and then turn over and uncover the other side, so that the meeting will turn over, back and forth to uncover the cake, each cake can be baked for about ten seconds to get out of the pot, especially fast and convenient, so it is much more convenient and faster than in the steamer,

This method can make twenty or thirty cakes in five minutes, not blowing at all, each one is light and translucent, soft and full, if you want to look more neat, you can use the plate to press and cut off the edges, the edge part can be used to fry the cake, it is also delicious, kill two birds with one stone!

The side dishes of spring cakes are different from north to south, but the materials are becoming more and more abundant, you can roll meat or cabbage, you can roll everything according to your preference.