Springcake
By VicentaLakin
This morning I found Lian Chun, I woke up at seven o'clock, I looked at the fridge and I had to eat some food. Spring pastry is a springcake, with a thinly-sweeted corset of different colours, meaning a harvest. Springcakes are easy to make, they can be frozen, warm at any moment, and cabbage is excellent。
Recipe Recommendations
- medium-gluten flour 200 grams
- salt 2 grams
- boiling water 60 grams
- cold water 60 grams
- edible oil appropriate amount
Steps for Springcake
1
200 grams of flour, 2 grams of salt, first added to 60 grams of water, mixed into swirl, then added to 60 grams of cool water, and made of noodles。
2
And a nice face covered with a shampoo and a 30-minute awakening。
3
Wake-up time to process the dishes。
4
Wake-up noodles to grow strips, cut to about 15 grams。
5
It's the size of a dumpling。
6
A thin oil is painted with oil。
7
Put another dumpling, oil it, repeat it。
8
Turning back and forth into seven inches of plate size。
9
Steamed ovens or pots, 10-15 minutes。
10
After steaming, rip it open while it's hot。
11
It's easy to make。
12
A variety of colours。
13
Roll up and eat。
14
It's really good。