Soft Spring Cake

Name: Soft Spring Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Flour; 150g boiling water; 20g* Cold water; a little Cooking oil; Some Shredded ham; Some Cucumber shreds; Some Green onion

by Beauty every day

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

As the name suggests, spring cakes are the pancakes that I ate on the day of Lichun. I used to eat spring cakes made by my mother when I was at home. The thin, soft rolls are especially delicious when served.

Ingredients

Soft Spring Cake

1. Ingredients map

2. First stir the flour with boiling water to form a floc

3. Knead the dough for 10 minutes

4. Add a small spoonful of cold water to soften it for 1 hour

5. When you're done, sprinkle some dry powder on the case and put it on a soft light long strip

6. Divide into small portions, one about 35 grams

7. Press it into a cake and apply a thin layer of oil

8. Two in pairs, or more than three will do

9. Use a rolling pin to dry into thin pancakes

10. Put it in a steamer with boiling water and steam for 15 minutes

11. After steaming, separate them carefully. Be gentle when dividing the cake or it will tear easily.

12. It can be said to be as thin as paper and soft as silk

13. You can eat it when you roll it up, I’m simpler, I just put shredded ham, shredded cucumber, and shredded green onion

14. Finished picture

15. Finished picture

Tips:
Make sure to use boiling water above 60 degrees for kneading. The cakes made in this way are soft. When making the cake base, brush each piece with a layer of oil to prevent adhesion.