Springcake

By VicentaLakin

Springcake
Springcake skins in many places are steamy. We're making them on a pan with flour

Recipe Recommendations

  • flour 500G
  • salt 2g
  • vegetable oil 6G
  • water appropriate amount

Steps for Springcake

  • 1
    Flour mixed with a little salt, vegetable oil, a proper amount of water to make a paste, with a certain resilience, able to hold it by hand, and a lid for two hours
  • 2
    The electric uncut pan heats up the little burner, picks up a face on the pot and makes a square of it. Down
  • 3
    It's the pastry side
  • 4
    The other side
  • 5
    If we're done, we'll make a pie

    • Springcake Make Tips

    1. The purpose of refuelling is to eliminate the need to release oil when it is used. Two, pastry skin is a delicate craft, which tends to get thicker or broken in the first operation and gets better and better in a few times

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