Caramel Apple Spring Cake Rolls
1.
Because the cooking process is short, the ingredients need to be prepared in advance, especially the apples should be soaked in lemonade or salt water after dicing.
2.
Take out the apples soaked in lemonade, drain the water and set aside
3.
Pour granulated sugar and water into the milk pan, heat on low heat, don't stir
4.
After large bubbles appear, please stand by the pot and do not stir
5.
An amber color starts to appear around the pot. At this time, gently shake the pot to make the color even
6.
The color becomes darker (light brown), indicating that the caramel is cooked, quickly remove the milk pan
7.
Add the butter while it is hot, stir until it is completely melted, and be careful of splashing caramel
8.
Add the drained apple diced and stir to make the apple juice
9.
When the juice is almost harvested, add glutinous rice flour (or not add glutinous rice flour), and keep stirring at this time to prevent the bottom from sticking
10.
The boiled caramel apples are brown and yellow in color and shiny, and each apple is soft, sweet and sour.
11.
Pour the flour into boiling water, stir into crumbs with chopsticks, and cool slightly until it is not hot
12.
After kneading into a smooth dough, cover with a damp cloth and relax for 30 minutes (knead more if you want a good taste)
13.
Divide equally into 10 doses, and round them separately for later use
14.
Roll the medicament into the size of a dumpling wrapper and set aside
15.
Put oil on the mat, put a piece of dough, apply liquid oil, and apply it on the sides
16.
Cover with another piece of dough, 2 dough pieces as a set
17.
Use a rolling pin to slowly roll out into a translucent sheet, the thinner the better, the remaining five sets are to do this
18.
Put oil on the steamer. After each group of dough is rolled, another layer of oil must be applied before the next group can be stacked.
19.
Boil a pot under the water, steam for 5-8 minutes, and tear it apart one by one while it’s hot.
20.
The steamed spring cake crust is thin, tough and soft
21.
Spread the oil on the pan, spread the spring cakes, and put on the cooled caramel apple diced
22.
Roll it up, turn the mouth down, turn on a small fire and slowly burn it
23.
Bake it until golden brown on both sides, and it’s important to eat it while it’s hot!
Tips:
1. After the caramelized apples are made, put them in the refrigerator for later use; as they are used as fillings, add a little glutinous rice flour to increase the consistency;
2. After steaming, the spring cake crust is separated while it is hot, and covered with plastic wrap to prevent it from drying out;
3. If you don't like pan-frying, you can also warm the caramelized apples and pack them into food;
4. The stuffing can be a little more, so as not to affect the taste of the spring cake.
5. If it is not eaten right away, it is recommended to wrap it and store it in the cold storage, and then fry it when it is eaten.
