Pink Spring Cake

Name: Pink Spring Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 20g Pitaya peel; 100g Flour; 20g Shimizu; 5g Peanut oil

by Not being a fairy for many years

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

The juice squeezed from the dragon fruit peels was kneaded to make spring cake rolls and roast duck legs to eat; some spring cakes were made into spring roll version leek boxes. The master said that the cakes were crispy and much better than the regular version of leek boxes.
Made a regular version of the leek box.
I also sent noodles and prepared to make a variety of steamed buns.
With the addition of milkshake and sago, today’s pitaya can produce 5 recipes. "

Ingredients

20g Pitaya Peel
100g Flour
20g Shimizu
5g Peanut Oil

Pink Spring Cake

1. Peel juice.

2. Put the flour.

3. Stir it into a snowflake shape.

4. Knead into pink dough and proof.

5. Proofed dough.

6. Rub into long strips.

7. Divide into small doses.

8. Roll into dumpling wrappers.

9. Take one and die, brush with oil, cover with a piece of skin, then brush with oil, brush 9 pieces of skin in turn, and finally cover with one piece, and roll it into a pancake.