Colored springcakes
By VicentaLakin
Springcakes are one of the most delicious homecakes that can be caught up in the foods that you like at random, nutritionally delicious. Springcake is a lot of practice, it's steamy, it's branded, it's a lot of cakes, it's fast, it's thin。
Recipe Recommendations
- flour 250 grams
- purple potato art. 1
- pumpkin 1 block
- potatoes one
- cucumber art. 1
- carrots 1 segment
- pork belly
- soy sauce appropriate amount
- hot sauce appropriate amount
- salad oil 100ml
- salt appropriate amount
- white sugar appropriate amount
- white vinegar appropriate amount
- chili oil appropriate amount
- MSG appropriate amount
- spinach appropriate amount
Steps for Colored springcakes
1
Spinach juice, pumpkins, lasagna curded and made mud with knives。
2
Flour is boiled half as snow and cooled。
3
Split the burnt noodles into four, with pumpkins, potatoes, spinach juice and three colours, with white left
4
It's a 20-year-old
5
Stuff it. Put it down
6
It's like a skin. It's thin and even
7
Each one of them was oiled, and I was eight together
8
Turn around with two hands
9
Use the scepter for the middle and the other side, and then the other side
10
Everything's fine。
11
A pan with hot brush oil, a cake in it, a little fire, a little tip to the beginning, a flip, a drum。
12
Cake, one, two... all done
13
Tastes
14
Every cake is thin like paper
15
It's loaded
16
Potato silk burns, cools, salt added, smelly, sugar, vinegar, chili. even
17
Pick up a cake, pick up potatoes, cucumbers, carrots and onion, and put it in the roasted broccoli
18
Completed ChartColored springcakes Make Tips
Brush plenty of oil on the rolled-out dough skins to prevent them from sticking together after cooking, so they can be separated easily.