Soon to Lichun, the Chinese people have the custom of eating spring cakes, commonly known as "biting spring". But the spring cakes are different everywhere, and the spring cake methods to be shared today are rarely used by people, and each one is as thin as paper, soft and strong, more delicious than the steamed and burnt. And the spring rolls we usually eat are also this way of making.
Presumably everyone already knows that Xiao Ning wants to talk about the practice of Guizhou silk dolls, many people have only seen it, but they feel very difficult to do it at home. In fact, master a few points to ensure that you can also make delicious spring cakes and silk dolls.
【Spring Cake】
Ingredients: 300 g of high gluten flour, 3 g of salt, 270 g of cold water
method:
1, first try to choose high gluten flour, such flour is more powerful, the cake is not easy to break, adding salt can further increase the gluten, while seasoning the spring cake crust, enriching the taste. The ratio of flour to water is 10:9, which means that you will get a very, very soft dough. Stir up the dough, and after a while, it will level itself.
This step only needs to do flour, salt, water, stir well with chopsticks, there is no dry flour lump state, and then seal the waking noodles for 20 minutes.
2, wake up the good noodles continue to stir, this time will find that the dough becomes smooth and shiny, the gluten mesh gradually formed, stir a little more, make the dough more flexible, and then use chopsticks to pick up, observe the state of the fall, if it is still easy to break, then continue to wake up for 20 minutes, or extend the waking time.
3, wake up the noodles thoroughly, after stirring, you can follow the chopsticks, you can just use the chopsticks to take it out of the basin, such a state can be. Take a part of the noodles and place them directly in the palm of your hand.
4, find a non-stick pan, turn on a low heat, do not need to heat to very hot, just when there is a temperature, use your hands to quickly go around the pot with the dough, there will be a thin layer of skin stained to the bottom of the pot, and then pick up the dough in the palm of your hand to flip back and forth, let the dough roll back round, to prevent slipping.
5, spring cake crust does not need oil, after a few seconds the edge will automatically roll up, then the crust is cooked, because it is not sticky pan, can be easily taken down.
300 grams of flour, about 50 small cakes, each sheet also takes about 10 seconds, very fast, here to pay attention to is that after two pieces of pan temperature will become high, you need to prepare a cool wet towel, used to cool the pot, and then directly in the cooling state to continue to burn a cake, and then transfer to the fire to heat up to the curl, continue to cool down.
Because the pan temperature is too high, the dough will ripen quickly, directly off the bottom of the pot and back onto the dough in your hand.
The finished spring cake is crispy at first. Stack it up and cover it with a wet towel and it will quickly soften. Each one is tough and thin as a cicada's wing.
In the north of the varieties of rolls are more arrogant, rolls, scallions, rolled duck meat, or directly fried a dish, in Guizhou, will be seven seven eight eight to prepare a lot of plates, rollable types are also a variety of, especially crisp whistle, folded ear roots, dipped in water, these three are very local characteristics, eat to the mouth taste is also super rich.
The rolling method, in the north is the whole flat roll, just like the egg roll, in Guizhou, it is wrapped into a swaddling shape, like a small child's quilt, in the middle is a variety of silk vegetables, so it is called silk doll.
XiaoNing's family lives in Hebei, and her husband and mother-in-law have been in Guiyang for a long time, so my family eats spring cakes, which is the north-south hui, and it also has a taste.
The following is a summary of the main points of making silk doll spring cake:
1, use high gluten flour with salt, which can increase the gluten nature of the flour, so that the dough stays in the palm of the hand.
2, try to use a non-stick pan, or an iron pot that has been opened without sticking, so that it can play an easy to pick up effect without brushing oil.
3, the temperature of the pot should not be too high, to avoid the rapid ripening of spring cakes out of the pot body, follow the dough together to go away.
4, if you want the spring cake to be soft, stack them together and cover them with a damp cloth.
The prepared spring cake can be eaten directly or can be used to fry spring rolls. Interested friends also come to try it, delicious and fun method.
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