Steamed Spring Cake

Name: Steamed Spring Cake
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 250g Flour; 120g water; 30g oil; 100g Cucumber shreds; 30g Sauce

by Zimo (Little Grassroots Family Food)

5.0 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

3

Everyone is familiar with the making of spring cakes. Most people are bake spring cakes. Today we will change the way to make spring cakes and steamed spring cakes. Most people eat steamed spring cakes at the spring cake shop. In fact, the craftsmanship is very simple.

Ingredients

Steamed Spring Cake

1. 90 grams of hot water, 30 grams of cold water, blanch four-fifths of the flour with hot water, and mix the rest with cold water, and then mix the two kinds of flour

2. Knead into a ball, cover with plastic wrap and wake up for at least 20 minutes. Rub the stick

3. Press the flat tablet and apply oil on one side

4. Two pieces of oiled noodles are stacked opposite each other

5. Roll into a cake

6. The steamer is on high heat and SAIC, always on high heat, open the lid, brush the oil on the lid, put the cake on, and cover the lid for about one minute. You can steam the cake while rolling another time.