Cicada wing small tendon cake
Overview
This is a multi-purpose cicada wing cake made by me using semi-finished dumpling wrappers and adding two steps. It is tough and elastic, as thin as a cicada wing, and white and transparent. It can be used to roll vegetables, roll meat, or stuffing and bake it. It is easy to operate, clean and hygienic, and is one of the staple foods for quick breakfast.
Tags
Ingredients
Steps
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I bought two stacks of dumpling skins, 72 pieces, for 8.2 yuan, and they had to be bought and made fresh (the noodles are softer).
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Use cooking oil (1 and a half cups used) to brush between the crusts.
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First, take a piece of pie crust and brush it with a layer of oil evenly with a brush.
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After each brush, put the second one, and so on (for the convenience of rolling, I use 8 pieces as a set).
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Finish in turn.
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The top piece is evenly brushed with oil. Firstly, the cakes will be separated easily after steaming, and secondly, the cake will be more elastic.
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Take a group and use the horizontal pressing method first.
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Then press evenly lengthwise.
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Roll it out slowly, little by little.
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Boil water in a pot and add non-stick drawer cloth.
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Steam for 8 to 10 minutes (I steamed for 8 minutes). This is a steamed gluten cake.
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This is two pieces of gluten cake being separated into 1/2, the left one is single layer, the right one is double layer and the other half is separated. You need to be patient when separating each layer of cake, because the cake is very thin but very elastic, and it is very pleasant to eat.
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A piece of transparent tendon cake has been unfolded as thin as a cicada's wings and has good elasticity.
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It can be eaten as gluten cakes, spring pancakes, rolls or sauced meat.
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The paper-thin gluten cake can also be rolled and baked. In short, the cake is multi-purpose. You only need to brush it with some oil, roll it out and steam it.
