![[three fresh foods in Northeast China] improved version with less oil -- classic dishes](/update/images/foods/63/163/90163/1653362174_404815.jpg_s.jpg.webp)
Steamed spring cakes are as thin as paper
I love eating spring cakes. I always eat them. Just like this, I still love it so much. I've always been curious about how spring cakes are made. I've tried to make them, but they are different from the thin ones in restaurants. It turned out that his method was very special, not fried or roasted, but steamed. And you can steam many at a time. Any dish is so delicious. Beautiful!a. The divided dosage should be the same size. First roll the noodles into large pieces, and then use a mold or a round bowl to buckle out the circle.b. The oil between each cake must be brushed evenly.c. When rolling, press gently, roll slowly, roll a few times on the front, and then roll a few times on the back, so that the size of the cake is more uniform.
Step 1 . Add a little salt to the flour. Pour it slowly with boiling water and stir it while pouring, forming a snowflake.
Step 2 . Cool a little and knead it into a slightly soft dough. Cover it with a damp cloth and wake up for half an hour.
Step 3 . Roll the dough into large pieces 3mm thick and imprint a circle.
Step 4 . Each piece is painted with oil, and then put another piece, layer by layer.
Step 5 . About 8-10 sheets are stacked together.
Step 6 . Gently roll thin with a rolling pin.
Step 7 . Put it in a steamer, cover it, boil it, and steam it for about 10 minutes.
Step 8 . Take it out and let it cool a little. Uncover it one by one.
Step 9 . Each piece is very thin and transparent!
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