Springcake

1

Flour and cold water are ready: flour can be used either with a heavy or a condensed flour, and a small spoon of salt can be added to the congested flour; rather than hot water, hot water reduces the condensity of the flour。

2

Flour intake varies, so the amount of water varies; in general, the amount of water is 55-60 per cent of the flour volume, which is used to mix flour into a swirl with chopsticks。

3

Scratch them again, without dry powder, and without much smoothing; shampoo or lids for 30 minutes。

4

A good pasta is not rubbing, a growing strip, cutting into a balanced formulation, the size of which determines the size of the cake, which can be measured according to your preference。

5

Each dose is made into a small faceball, covered with a lax film for 10 minutes。

6

The ball is flattened to the size of the dumpling skin, the centre and edge of the cake is the same, oiling each piece together。

7

Take the first two nice skins, make thin pieces of face with a stick, see the thickness of your work and love, and thin the edges; I have a size on my plate, which is about 24 centimetres in diameter。

8

Every single set (two) is placed in a steam closet with a lid on it; the number of sheets is irregular, I put eight and I used to put 20; the more the cake, the longer the steam。

9

It will be 100 degrees and 15 minutes in the steambox with pancakes; it will be fine with the steam pan, 10-15 minutes after the fire, and it will be adjusted to the size of the cake。

10

Time is running out of the steambox, moving the cake to a clean board or plate, tearing up the skin and leaving it intact; folding up the tray, with wet sheets or lids on the surface, to preserve the temperature and prevent excessive water evaporation from affecting the aesthetic sense; if you mind the shape of the cake, you can remove the extra irregular edge with the plate, and the cake will be round。

11

The two remaining groups of pies can also be placed in the pans, without oil in the pots, heat in the fire, turn the fire into the pots, make the cake very thin and quickly become transparent from the white side; turn around every side for about 30 seconds; and pick up the drums and see the air between the skins of the pies, so that it is sufficient。

12

And separate the two cakes while the heat is in the pot, and the outer charred is soft, thin and elastic, and the branding is stronger than the steam。

13

Vegetable meat, beef sauce, elbow sauce, egg-showing, casserole, garlic fans, etc。

There are lots of pasta that need to be scalded or semi-scalded, which is soft, but the cranberry is very thin, and if water and face are used, the congee is reduced, the skin is less thin and less transparent; 2. Flour is used for thinness and transparency, but it is also possible without the congested flour; one is a little salt increase in the congee; the other is a long, longer and warmer, the more thinner it is, but it is easier to watch that the condo environment is not too hot to prevent fermentation; 3. Together; 4. steamed springcakes, though a little time-consuming, are soft; branded cakes save time, but are more flexible and chewy, and people with bad teeth are better off using steam。