Eating spring cakes at the beginning of spring is a custom in the north.
When spring started yesterday, we also made spring cakes in order to accommodate the occasion. In the past, the spring cakes in our house were steamed, but this time we changed the method: baking. I learned the methods of drunkard and old wolf, thank you old wolf!
spring-pancake
By JoannieBoehm
Recipe Recommendations
- medium-gluten flour 350 grams
- boiling water 280 grams
- qingshui a little
- salad oil a little
Steps for spring-pancake
1
Pour the boiling water into the flour and stir with chopsticks. (Control the amount of water by yourself. Stir the flour into cotton wool. No dry powder is needed. Our house is dry, and there is water shortage for people, flowers, and even flour, so I use a lot of water.)
2
Allow it to cool a little, and knead it into a ball with your hands. Pour a small amount of water into the bowl, dip in the water with the four fingers of your right hand slightly, and use your fingers to knead the dough vigorously. Repeat this several times until the dough becomes soft.
3
Place the dough in a container, cover it with plastic wrap or damp cloth and soak for at least 30 minutes.
4
Take a piece of dough and rub it into a long strip.
5
Divide into 20-gram dough, knead it round, press it slightly flat, and grease each dough with a brush.
6
Mix the two oiled sides of the dough together. Sprinkle a little flour on the plate, press the dough flat with a little force, and roll it into a thin round cake.
7
Heat the pan without oil, turn to low heat, and put the pancakes into the pan.
8
Brown the dough until it has bubbles bulging, turn it over, and cook both sides before serving the pan.
9
Separate the two cakes and serve with your favorite meat or vegetables to enjoy the delicious spring cakes.spring-pancake Make Tips
Cover the baked spring cakes with a damp cloth to avoid drying and hardening.