Spring Cake Rolled Elbow Flower

Name: Spring Cake Rolled Elbow Flower
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 400g Flour; 400g Sauce elbow; Some oil; Some salt; Some carrot

by Jamie Pastoral

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

We have a buzzword here: pie is everything. It means that the biscuits can be anything, they are all delicious. The same goes for spring cakes. Generally, spring cakes are rolled with roast duck to enjoy. Replace the roast duck with elbow flowers and roll it up with spring cakes, which is also very delicious.

Ingredients

Spring Cake Rolled Elbow Flower

1. Add a little salt to the flour and stir with warm water to form a flocculent

2. And into the dough and let stand for 20 minutes

3. Make the dough into a medium-sized noodle

4. Take two noodles and roll them into round noodles about 1cm thick

5. Brush a little oil on the two dough sheets

6. Fold the two dough oil noodles together

7. Roll it out again to form a spring cake

8. Put the spring biscuits into the inner pot of the rice cooker, close the lid, turn on the electricity, and use the reheating gear

9. Turn over the spring cakes at the right time, the spring cakes are cooked, take out, separate the two cakes for later use

10. Wash the carrots and cut into shreds

11. Boil the shredded carrots in the pot and remove the water to drain

12. Cut the knuckles with sauce into slices. As thick as you like, we like to bite the meat and cut it thick

13. Take a piece of spring cake and add shredded carrots

14. Add elbow flower, roll it up and enjoy

Tips:
1. You can add egg liquid when making the dough, and the spring cake tastes better.
2. The side dishes are added according to personal preference.