Hot spa

1

First, we're going to prepare the food that this springcake needs: simple to extreme flour to heat water. Flour is available for ordinary household use, cold water and noodles are hard to eat, so they need to be burned. Hot water is about 80 degrees of hot noodles, and open water that just boils for about three or five minutes if temperature is not good. The amount of flour is freely controlled according to the size of the household and the amount of everyone's food, and the right amount of flour is placed in the food basket, which is mixed with the speed of the chopsticks while pouring hot water。

2

It's easier to wash the face when it's so cold that it's not hot, then it's so smooth that it doesn't have too much paste on its hands. When the noodles are covered, or the film is preserved, the basin is placed on the warm side of the ground. Although it is not the face, the pasta process makes the taste of springcake more subtle, so this step is not omitted。

3

The skin is removed and placed on the board, the face is smoothed repeatedly to the surface with the palm of the hand, the strip is sprung, the face agent is cut to the surface with a knife or with a hand divided directly by a small agent of about 35 grams, the face agent is cut to the face, flattened on the palm of the hand, a layer of edible oil is painted on it, each of which is a group, and the face that has been brushed is stacked together. It's a bit of a copper turn. The oil's been brushed to keep the springcake soft。

4

We don't open a restaurant, we eat it at home, and we don't have to push for small, thin symmetry, so we can try to be as round and thin as possible, except, of course, with great skill。

5

When the casserole is ready, the boiler will be prepared, and a proper amount of fresh water will be added to the pot to prevent the boiler from burning. Following the steps above, a group of pasta is flattened and condensed with a crutches. If you don't have the skills, you don't have to steam too much at a time。

6

When the water is boiled, the lids are opened and the tattered springcakes are evaporated for five minutes. I'm putting in the drawers and then the springcakes, and it's the same thing when I put a clean plate into the springcakes without a steam box or a box, and the edible oil on the skin of the springcakes doesn't stick together。

7

In five minutes, fertilized springcakes will be removed from the ground to prevent steam burning. Since springcakes are thinner than two layers, there is a layer of edible oil in the middle, tearing them apart in the heat to see if they are thin, transparent and very flexible. If you do not finish it, you won't get hard。

8

Pumping back and forth, folding into a triangle into a plate ready to eat, taking a thin piece of pie, putting it on the food you like, and seeing the colours of it through the skin. How's that? It's easy for a steamed springcake, isn't it? You're smart, you'll see it. Try it at home when you're free. It's just the usual warmth

1. The amount of water must be kept in its own hands, because the flour is not water-sorting, so there is no fixed amount of water, so that when you mix one side of the water into the hot water, there is no dry flour left on the pellets, so that you do not pour water into the flour at once. 2. Friends who find springcakes very difficult can use them as large dumplings, without requiring that they be rounded up to be perfect, thin and even, and that they are not easy to break when they open. 3. The pasta oil must be evenly painted, otherwise it will not be easy for the two cakes to bind together. 4. Springcakes are used to boil water before springcakes are released, which are easily adhesive. 5. Steamed springcakes must be covered with wet cloths or placed within the membranes to prevent the evaporation of springcakes from becoming hard. 6. Precipice pies are preferred to be stale, which is not easy to produce. It is also easier for families to eat with a variety of colours. Hi, this is a small kitchen with short notes, thank you for reading, and it's my favorite home food production today. If you like it, please pay attention to me! If you like my articles, welcome to the praises, collections, comments and forwards. Different views can be discussed in the comments section below, and you are welcome to share your specialty or home food with me。