Springcake
By VicentaLakin
Springcakes, springcakes, today's spring, springcakes, with the blessing of spring
Recipe Recommendations
- flour 300g
- water appropriate amount
- salt 3g
- mature oil 2 tablespoons
- salty fragrance
- other
- an hour
- ordinary
Steps for Springcake
1
Placing salt in flour improves the strength of flour。
2
Pour it into hot water and mix it with chopsticks。
3
Smash it into a stale form。
4
And into a soft, hard, medium face。
5
Cover the bag for an hour。
6
Put a spoonful of flour in the bowl and two spoons of corroded oil into a souffle in the state of the picture。
7
When the noodle wakes up, you don't have to rub your face, you're going to strip it out and you're going to cut it into smaller pieces of the same size。
8
Scratch the small noodles into small noodles and cover the membranes for another 10 minutes。
9
Scratch the small noodles into dumplings。
10
The skin is painted with a soak, and the second one is put on it, and then it's put on the soak, and then it's put on the skin, and it's put on a few, or even ten, of them together。
11
The top skin does not touch the souffle, and then press the edge of the pie skin with your hand, so it's more even。
12
Pancakes turn on the fire, preheat。
13
The skin is opened with a cane, and it needs a few tweaks, flips over, continues, then flips over, then tweaks up, so that the tweaks are smoothed。
14
Put the skin in the pre-heated pancake and flip it in a few seconds。
15
Turn over and tear down the top piece of cake。
16
Then turn over again and rip off the pie again until the last one。
17
It goes through the last one, and it's very transparent, and it's also very strong, eating in the mouth, the face of the mouth, and who doesn't love it。
18
It's really nice to be with a cabbage, but, you know, like a kyoming sauce, a duck can match this cake。Springcake Make Tips
1. The most important thing about making this kind of springcake is a wake-up call, which takes a long time. You can put your face in the fridge one night ahead of you and do it the next. Each turn to tear the pie up below, and each pastry must be kept in order; otherwise, the cake will dry and its taste will be bad, and it will need to be covered and wet, or the cake will dry and affect the taste。