Springcake
By VicentaLakin
It's spring today, up early and up, making springcakes. Skinny and transparent springcakes, with potatoes, lettuce, tofu-pissy, soy sauce
Recipe Recommendations
- flour appropriate amount
- salt little bit
- warm water appropriate amount
- corn oil appropriate amount
Steps for Springcake
1
A proper amount of flour, add a little salt。
2
A proper amount of hot water, slowly pouring in and mixing it with chopsticks。
3
And it's hard and soft. Twenty minutes
4
Nice bread, smooth。
5
It's about 0.5 centimetres thick。
6
Cuts out thick dumplings with dumplings. There are no molds that can be reduced to small agents and thicker dumplings。
7
One at a time with oil. Cover it up, for a little while。
8
5 to 8 sheets of thick dumplings, flattening with your hands。
9
And round with a crutches。
10
The proper amount of water in the pot is burned open, and the fine springcakes are evaporated for 8 to 10 minutes。
11
Steamed springcakes immediately open the cap to prevent water vapour drops。
12
One floor is open, thin, transparent, soft and spacious。
13
I tried the cookie version again。
14
Turn around, put one on. It's kind of dry. I like steam more than it does. It's ready to go into the steam pan for about 10 minutes, and one floor will open。
15
The finished product。
16
The finished product。