Springcake

By VicentaLakin

Springcake
The spring break is getting closer, and the feast table will naturally have ducks, so the springcake is essential. It comes from the duck shop, which is used to roll ducks, and it is suitable for the family to roll any food, such as kiki sauce, bean sprouts, potatoes, etc. ~ Spring cakes are better than steam, even if they are cold and very soft, and can't eat them in the fridge, with a little heat on the next day。

Recipe Recommendations

  • Xiangxue Special Powder 500G
  • warm water 270 ml
  • corn oil Banxiaowan
  • refined salt 2g

Steps for Springcake

  • Make Springcake step 0
    1
    The flour is mixed with salt, the warm water is added in stages, the face is mixed with chopsticks, and the face is slightly softer and the face wakes up for 20 minutes。
  • Make Springcake step 1
    2
    Scratch the noodle strips, flaten it down, two dumpling skin sizes, flatten it。
  • Make Springcake step 2
    3
    Like a skin, and not too thin。
  • Make Springcake step 3
    4
    Take a bigger one and put the rest in the oil。
  • Make Springcake step 4
    5
    Put the coat of skin on your hand。
  • Make Springcake step 5
    6
    It's put in the oil with a skin full of oil, and it's put on the tatters with 8 to 10 sheets, and it's not covered with glue。
  • Make Springcake step 6
    7
    Put the cake up with two hands, turn around and make extra fat。
  • Make Springcake step 7
    8
    With a scepter, it's under a light twirl, flipped over and twirled into a round large pie。
  • Make Springcake step 8
    9
    It's preheated in the pot, and it's in a small brand。
  • Make Springcake step 9
    10
    It's white, it's white, it's soft, it's ripe。
  • Make Springcake step 10
    11
    Take it out for a little while, start cracking the pie, then reboot it. Together, because oil doesn't stick, this place makes the pie soft。
  • Make Springcake step 11
    12
    The cake is very soft and thin as wings。
  • Make Springcake step 12
    13
    One more。
  • Make Springcake step 13
    14
    It's soft, it's hot, it's soft, it's good, it's good, it's good

    • Springcake Make Tips

    With about 50 degrees of warm water and surface, the cakes are softer than the bands, and if you want to eat something softer, you can use 60 degrees of warm water and surfaces, but not with open water, the burnt faces are unwieldy and thin, and the flour is too thin to break. 2. When branding, it must not take too long, so that it can be slightly raised at the edge. 2. Water use may increase or decrease depending on the circumstances, due to the different water intake of flour, and data are given for reference purposes only。

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