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Do you want to make spring cakes in a hot pot or a cold pot?

1. Steaming spring cakes with boiling water. I have made steamed spring cakes without oil, warm water and noodles. Soften the noodles, boil the drawer and drawer cloth in the steamer, make a cake, put the second cake directly on the first one, as above.

2. To make spring cakes, when you have all the cakes ready, of course, put the cakes in the pot and steam them in it. Steaming over high heat for seven or eight minutes will be fine. If you put the cold water pot into the pan and wake up, it will be easy to grow together, so it is best to put the cakes in until the pot is boiled.

3. Make spring cakes with cold water. Because boiling water will cook the flour directly, but cold boiled water is OK. Use 200g flour (medium or high gluten), 100g cold water and proper amount of edible oil. Spring cake-as thin as paper flour mixed with water into a cotton floc, and into a smooth dough, covered with cling film to wake up for about 20 minutes, the amount of flour washing water can be properly adjusted, wake up into uniform size of the agent.

4. Spring cakes can be cooked in about 10 minutes after firing, but this time is not fixed. The number of spring cakes is more and larger, and the steaming time will be longer, which takes 15 minutes. Most of the steamed spring cakes are steamed together with many spring cakes. When steaming, use cold water to put into the pot. As the water temperature rises slowly, the spring cakes will be heated more evenly and taste better.

5. Quanjude Roast Duck's spring cakes are steamed in hot water, roll one and put another, and then put them all and steam for another ten minutes. It is also very strong to use pancake stalls to burn them.

Teach you how to make steamed noodle spring cakes

Prepare 300 grams of flour, 10 milliliters of cooking oil and 180 milliliters of hot water. First put the right amount of flour into the cooking basin, pour hot water while stirring at a uniform speed with chopsticks, stir the flour and water into batter. Cool the batter until it is not hot, then knead the batter repeatedly into a smooth dough with the palm of your hand, cover the pot or plastic wrap after kneading the dough, and place the basin in a warm place for dough.

2. Put the flour into the basin, add the right amount of salt and stir well. Add boiling water, stir well, slowly knead into smooth dough, cover, wake up for half an hour. Take it out and divide it into preparations of the same size. roll each one up, press it flat into a circle, apply oil on it, cover another piece, and roll it out in pairs. roll out the two folded pieces slowly with a rolling pin, and then roll out other dough shaves. remember to oil the surface.

3. 300 grams of flour, 170 grams of water (70 or 80 degrees) and 25 grams of corn oil. Add the flour to 70 or 80 degrees hot water and stir it with chopsticks to form a floc. Noodles are as soft and hard as dumplings. Rub it smooth and wake up for more than 1 hour. Divide it into about 22 grams per dose. Press flat one by one, roll into dumpling skin size, roll into normal dumpling skin, the thickness is the same, do not be thick in the middle and thin around.

4. The method of steaming spring cake with hot noodles: add a little salt to the flour and mix it, pour boiling water into the flour in the middle, and stir it into a pimple. Add cold water to the surrounding dry flour, stir it into a floc and mix with the hot dough in the middle. Add 1 tablespoon of cooked oil and knead into a smooth and soft dough and dough for half an hour. Prepare the pastry: heat the flour with oil and stir it into a yogurt-like paste. Rub the dough into long strips, divide them into small doses and press them flat.

5. If you open the lid of the pot, you will see that the cake is bubbling, so it is ripe. In fact, hot noodles are cooked very quickly. Turn down the low heat to take out the steamed spring cakes and steam a few more. Look at this torn spring cake, as thin as paper, but also very resilient. Be careful to tear it a little slowly when you tear it. The gluten degree of some flour is too low, the thinner it is, the more difficult it is to tear, so the choice of flour is also very important.

6. Scald the noodles with boiling water and cool them to form a smooth dough and wake up for 30 minutes. Cut out a piece of waking noodles to grow into a circle and pull it into a suitable preparation. Take a piece of medicine, roll it out as thin as possible, and put more noodles. After boiling the water in the pot and turning to a low heat, put the first piece of cake rolled out on the steamer and cover it.

How to make steamed spring cakes

1. The practice of steaming spring cakes in the pot is as follows: ingredients. 300 grams of ordinary flour, 1 gram of salt, 70 grams of boiled water, a little vegetable oil. Add salt to the flour and slowly pour in boiling water (stir on one side) to form a floc. Then add a small amount of cold water many times, synthesize a softer dough and wake up for 30 minutes, then knead into long strips into an equal small dose and roll into thin slices.

2. Main ingredients: 300g flour, 130g cold water and proper amount of oil. Flour and cold water live into dough, and then on the hands can be stained with oil, and then knead, easy to achieve Sanguang. Cover with plastic wrap and wake up for 20 minutes. Knead the awakened dough well, wrench it into a dough slightly larger than making dumplings, and cover with plastic wrap. Take a small dough and roll it into a thin piece, and be sure to roll evenly.

Then add a small amount of cold water many times to form a softer dough and wake up for 30 minutes. Then twist it into long strips and wrench them into equal small preparations (slightly larger than dumpling skins). Then roll out into thin slices. Spread a thin layer of oil on a dough. Cover with a crust and brush with a thin layer of oil.

4. first, pour the flour into the basin, add a little bit of hot water to the basin, and keep stirring with chopsticks. Knead the dough, wake up for 15 minutes, and divide the dough into small doses of about 40 to 50 grams each. Press the small cut up and flat, roll thin on both sides with a rolling pin, oil the rolled cake, boil the water in a steamer, put the spring cake in the middle, cover the pot and steam for 4-5 minutes.

The step chart of steaming spring cake made of dumpling skin, how to make it delicious

1. Spread the dumpling skin flat on the cutting board, please click on the input picture description to brush a thin layer of salad oil, of course, use the usual cooking oil, preferably cooked oil. Put a dumpling skin brush with a layer of oil, stack it in turn, put it to 5, 6, 7, 8, of course, if the technology is good, stack 10 dumpling skins. Then use a small brush to brush the side of the superimposed dumpling skin with a little oil.

2. the practice is as follows: an appropriate amount of cooking oil, brush one piece of oil on the dumpling skin, then take four or five pieces together at a time, roll them out evenly with a rolling pin, be careful not to push too hard, slow down, and roll out the crust evenly and without loopholes. Put it into a plate and steam it in a steamer for 10 minutes. According to your preferences, add vegetables or meat packages and enjoy them for a long time.

Prepare raw materials: potatoes and dumpling skins. Peel potatoes, rinse and shred and set aside; 1 shred red pepper; chopped garlic; chopped onion. Put oil in the pan, add chili and garlic to saute fragrance, add shredded potatoes and stir-fry until broken, add 1 teaspoon salt, chopped green onions, stir well and set aside. Take a piece of dumpling skin and brush it with a layer of oil, a total of 8 pieces of dumpling skin, the last one is not painted with oil.

4. The spring cake practice of the spring cake shop is as follows: first, take out the dumpling skin and put it on the board and prepare a small bowl of cooking oil. I use tea oil here, so the spring cake will be a little tea yellow. First, put a little cooking oil on the bottom of the board to prevent stickiness. Spread the dumplings and oil the surface of the skin. Cover another piece of dumpling skin, so repeat 5 pieces is enough.

The practice of steaming spring cakes

1. First reconcile the noodles, then stir-fry the ingredients, and finally roll the noodles into a cake, put it into a pan and burn it, then put the fried ingredients on the cake and roll it up. The following describes the specific methods for reference, first prepare materials: 250 grams of flour, 1 potato, 150 grams of lean meat, 2 green peppers, right amount of rapeseed oil, a little sweet noodle sauce, a little starch, 80 grams of warm water, a little salt. First, put the fabric and warm water in the toaster and form the dough, as shown in the picture.

2. Spread the dumpling skin flat on the board and brush it with a thin layer of salad oil. Of course, you can also use the usual cooking oil, preferably cooked oil. Put a dumpling skin brush with a layer of oil, stack it in turn, put it to 5, 6, 7, 8, of course, if the technology is good, stack 10 dumpling skins. Then use a small brush to brush the side of the superimposed dumpling skin with a little oil.

3, the practice of steaming spring cakes: add salt to the flour, then add 60 degrees water to stir evenly and add 20 cooking oil to make a smooth non-touching dough to relax for 1 hour. Pull the loose dough into a uniform size of preparation, each about 50 grams, sprinkle some dry flour to knead smooth, cover a piece of coarse cloth to prevent the skin from drying and cracking. Boil water from the pot and put it in the steamer. Roll out one cake and put one.

4. Add salt to the flour, add boiling water and stir. Knead the dough and cover with plastic wrap to wake up for 30 minutes. Rub it into long strips and cut into small doses. Roll out into pancakes. Apply vegetable oil and stack another cake on top. Stack 5-8 sheets into a group and roll out into pancakes. Steam the steamer and steam for about 8-15 minutes, depending on the thickness of the rolled cake. After steaming, uncover the stratification while it is hot.

5. The most correct way to steam spring cake: material: 400g flour, 90g boiled water. The first step: prepare 400 grams of ordinary flour, first add 90 grams of boiling water, stir with chopsticks, so that part of the flour is hot, so that the spring cake is soft or not hard, but not all boiled water and noodles, otherwise the cake will lose toughness.