Steamed Pancake

Name: Steamed Pancake
Total time: 5 min
Yield: 4
Cuisine: Chinese
Ingredients: 500g All-purpose flour; Some Hot water; a little Vegetable oil

by meggy dancing apple

5.0 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

4

Northerners like to eat noodles, and the noodles I brought today are steamed pancakes that are "loved by everyone and blooming". The most particular thing about this pancake is to eat it on the day of "Lichun". There is a saying that "Lichun eats pancake". But there are no four seasons of delicious food, you can make it whenever you want.
The steamed pancakes are thin and soft. I have tried using hot noodles and cold water noodles to steam the cakes, and they look the same. From the operational point of view, the cold water noodle cake is more plastic and can be stretched without breaking; while the hot noodle cake is slightly less malleable. Don't over knead the noodles, otherwise it will become stickier and sticky when rolling. Don't use too much force, it will be easy to roll out. In terms of taste, the cold water noodle cake is more chewy and elastic, and it is easy to break after cooling; while the hot noodle should be slightly softer, not so chewy, even if it is cold, it will still be soft.

Ingredients

Steamed Pancake

1. All-purpose flour and boiled water are ready, boiled water to dry for a few minutes, the best temperature is 80-90 degrees;

2. Pour an appropriate amount of boiling water into the flour in a circular motion, and use chopsticks to constantly stir it into a floc;

3. When the hand temperature is acceptable, knead it into a smoother dough and cover it with plastic wrap for 20 minutes;

4. Take out the good dough and place it on the chopping board, knead it into a long strip;

5. Divide into doses of uniform size;

6. Take two medicines, flatten them, and brush a layer of vegetable oil on one of them;

7. Put another unoiled dough on top of the oiled dough, press it a few times with a rolling pin, and then roll it into a thin dough sheet; you can steam it if you don’t mind the appearance at this step, if you want each cake They are all the same size, so you can take the next step;

8. Stack several rolled pie crusts together, take a bowl, buckle the mouth of the bowl on the pie, use a knife and pill to mark off the excess pie along the edge of the bowl;

9. A stack of 10 sheets, put it in the boiling water steamer, steam for about 5 minutes, and adjust it according to the size of the cake;

10. Take the steamed cakes out of the pot, separate them one by one while it is hot, and cover them with a damp cloth to prevent the water from evaporating; when eating, you can roll them with vegetables or meat, which is delicious and happy.

11. Deboned elbows, cleaned, same as 1 green onion, 1 ginger, 1 garlic, 1 tangerine peel, 4 star anise, 1 pinch of Chinese pepper, 3 dried red peppers, 1 cinnamon stick, 5 flavored slices, 4 amomum , Salt, soy sauce, cooking wine, dark soy sauce, add enough water, put it into the electric cooker; boil the water to remove the foam, cover the lid, start the soup program, stew until crisp; after the elbow is cooked, soak in the soup More than 4 hours, easy to taste;

12. Take it out and put it in a fresh-keeping bag, put it in the refrigerator, slice it and put it on a dish, cut the elbow into thick strips, drizzle with chili oil, vinegar, and mix with the thick cucumber. The rolls are great!

Tips:
1. Kneading noodles can be used as hot noodles or cold water. The operation and taste of the two have been compared before; if boiling water is used, the water temperature should be above 80 degrees; after the noodles are whipped into a flocculent shape with chopsticks, the heat is dissipated and then kneaded Into a group
2. When rolling out the cake crust, you can stack two or three sheets together. The oil must be brushed between the cake bases. This is the prerequisite to ensure that they are not sticky; but not many sheets together. First, the operation is inconvenient and the thickness is inconsistent. More importantly, it is not easy to separate after steaming.