Steamed spring cake & baked spring cake-You Are Foodie

By Lorraine
21

Steamed spring cake & baked spring cake

Eating spring cakes at the beginning of spring is a custom in many places in the north and south. It has the meaning of welcoming spring and praying for abundance. This year's Spring Festival coincides with the Spring Festival holiday. In response to the government's call, we don't go out and make some spring cakes at home, fry some dishes, and enjoy the happiness brought by delicious food.Yuan Mei, a poet in the Qing Dynasty, wrote in his "food list with the garden": "thin as a cicada's wing, big as a tea plate, extremely soft and greasy." Today, among the spring cakes I brought, in addition to the steamed spring cakes as thin as cicada wings, there are more chewy baked spring cakes.

Main Ingredients

strong flour 300 g

Auxiliary Ingredients

vegetable oil appropriate amount
Cold water 180 grams

one Many pancakes need to be scalded or semi scalded. In this way, the hot and cold pancakes are soft, but the spring cakes are very thin. If you use boiled water and noodles, the gluten of the dough will be reduced, and the dough will not be easy to roll thin and transparent;two Using high gluten flour will be conducive to rolling thin and transparent. It is also possible to use medium gluten flour without high gluten flour; First, add a little salt to medium gluten flour to increase gluten; Second, the dough should be dried for a long time. The longer it is, the more moist it is, and the easier it is to roll out thin. However, it should be noted that the temperature of the dough environment should not be too high to prevent fermentation;three Vegetable oil shall be applied between the cakes to prevent sticking; In addition, two or even more sheets can be stacked together during "rolling";four Steamed spring cakes are a little time-consuming, but they are soft; Baked cakes save time, but they are more elastic and chewy. People with bad teeth had better use steaming.

Step 1 . Prepare flour and cold water: use high gluten flour or medium gluten flour for flour. If medium gluten flour is used, add a small teaspoon of salt when kneading to increase the gluten of the dough; Do not use hot water. Hot water will reduce the gluten of flour.

Step 2 . The water absorption of flour is different, so the amount of water is also different; Generally speaking, the amount of water is 55-60% of the amount of flour. First, use chopsticks to stir the flour into flocs.

Step 3 . Then hand knead into a ball, no dry powder, and there is no need to knead more smoothly; Cover with plastic wrap or cover for 30 minutes.

Step 4 . A good dough can be made by kneading it or not. It can be rolled into long strips and cut into evenly sized preparations. The size of the preparations determines the size of the cake. The quantity can be determined according to your preference.

Step 5 . Group each preparation into small flour balls, cover with fresh-keeping film and relax for 10 minutes.

Step 6 . Flatten the dough balls and roll them into the size of dumpling skin. The thickness of the center and edge of the cake is the same. Grease each piece and stack them together.

Step 7 . Take two pieces of the first rolled skin and roll it into thin pieces with a rolling pin. The thickness depends on your skills and likes, and the edge should also be rolled a little thinner; There is a scale on my cutting board. The diameter of the cake is about 24cm.

Step 8 . After rolling out a group (two pieces), put them in the steamer drawer covered with drawer cloth. If there is no drawer surface, you can apply a layer of oil on the steamer drawer; The number of cakes is not fixed. I put 8, and I used to put 20; The more cakes, the longer the steaming time.

Step 9 . Put the steamer with pancakes into the steamer, 100 degrees, 15 minutes; It is no problem to use a steamer. Steam for 10-15 minutes after steaming. In addition, it should be adjusted according to the thickness of the cake.

Step 10 . When the time comes, take out the cake from the steamer immediately, transfer the cake to a clean chopping board or plate, and tear the two cake skins intact; The cake shall be folded and placed on the plate. The surface shall be tightly covered with a wet cloth or a cover to preserve the temperature and prevent excessive evaporation of water from affecting the taste; If you care about the shape of the cake, you can roll it out and use a plate to remove the extra irregular edges, so that the cake is round.

Step 11 . While steaming the cakes, you can also put the remaining two groups of cakes into the pan: do not put oil in the pan, heat the cakes in the pan over high heat, turn the heat down, the cakes are very thin, and soon turn from white to transparent; Cauterize each side for about 30 seconds and turn over once in the middle; The cake body has a small drum, and the naked eye can see that there is air surging between the cake skins.

Step 12 . Take advantage of the heat to separate the two cakes in the pot. The outer coke is soft, thin and elastic. The baked cake is more biting than the steamed one.

Step 13 . The dishes for rolling spring cakes can be meat or vegetable, and the dishes include sauced beef, sauced elbows, scrambled eggs, fried leeks, green garlic vermicelli and so on.

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