Green Spring Cake
by Line line 3896
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Add 35g of spinach leaves to 50g of water and beat them into a puree.
2. Filter out 56g of spinach water.
3. Use chopsticks to cut 200g of flour from the middle and divide into two portions. Add 58g of boiling water to blanch the noodles in one portion.
4. The remaining half of the flour is mixed with 56g of spinach juice.
5. Mix the two-color noodles and knead. The noodles are a little harder. Add 17g of cold water to adjust the hardness.
6. After making up, cover with a damp cloth for a while, and rub the dough into long strips.
7. Divide into 8 doses and press flat.
8. Four of the agents were coated with oil, and the other four agents were sprinkled with a little flour.
9. Put two different doses on top of each other.
10. Use a rolling pin to roll round and thin.
11. Fry the pan without putting oil, just turn it over when the dough batters.
12. Turn it over and brand it again.
13. Tear it off immediately after being out of the pan.
14. It is very soft and can be eaten with various vegetables and meats, and can also be eaten with shredded meat and garnishes.
15. This can be done more. Frozen in the refrigerator, you can sandwich meat and rolls for breakfast. Spinach juice can be replaced with pumpkin puree, purple potato puree, carrot juice and other colored vegetable juices to make cakes of various colors.
