Carrot Spring Cake

Name: Carrot Spring Cake
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g (standard powder) Wheat flour; 210g carrot juice; 2g salt

by Beauty every day

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Every year from February 3rd to 5th, these days are the solar terms of Lichun. Lichun means that the earth is getting warmer and the beginning of spring plowing. On this day, we have the custom of eating spring cakes and spring rolls in many places. Today I will make a soft one. The paper spring cakes don’t need to knead the dough, rolls, and serve.

Ingredients

100g (standard powder) Wheat Flour
210g Carrot Juice
2g Salt

Carrot Spring Cake

1. The ingredients are ready, carrot spring cakes need carrots, so prepare some

2. Juice carrots for later use

3. Add flour and radish juice to a thin paste and let stand for 10 minutes

4. Pour an appropriate amount of the noodle-washing lake into the non-stick cold pan and spread the whole bottom of the pan. If the batter is too much, pour out the excess batter.

5. Turn on the heat and heat it up, turn off the heat and cook the cake with the remaining temperature when you see bubbles bulging on the bottom of the cake surface.

6. The cooked one is so transparent in the pot

7. Gently pick up a spring cake from one end with your hands and you will be ready, and batter all the batter one by one.

8. Soft and thin,

9. Bake all the rolls and serve

10. Delicious carrot spring cake

Tips:
The batter must be stirred thoroughly without gnocchi. It is best to sieve it.
Pancakes must be cold in the pan, so you have to cool the bottom of the pan every time you finish baking. Wipe the pancakes with a cold towel. It depends on what you like to eat.