Beginning of Spring Spring Pancakes
Overview
Eating spring pancakes at the beginning of spring is a long-standing custom in my hometown in the Northeast. The soft and fragrant spring pancakes are filled with shredded potatoes, shredded pork with Beijing sauce, leeks, bean sprouts, eggs and other rich side dishes, which means welcoming the new year and harvesting happiness~
Tags
Ingredients
Steps
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Pour appropriate amount of hot water into the flour little by little and knead the dough
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Knead into a ball and place in a warm place to rise for 30 minutes
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Take out the dough and place it on a chopping board and knead until smooth.
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Make a small well in the dough and pour in two tablespoons of cooking oil.
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Continue kneading the dough to fully absorb the oil.
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After kneading into a smooth and non-sticky dough, add oil again in the middle of the dough and continue to knead it thoroughly. It is equivalent to adding oil to knead the dough twice.
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Knead the dough into a thick strip
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Pasta cut into large pieces
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Arrange into a round shape and flatten slightly
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Take a round cake and apply oil on the surface with your hands. You can use a little more oil.
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Take another round cake and place it on the freshly oiled dough. Align the two dipped patties with the edges.
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Use a rolling pin to repeatedly roll out the two pastry sticks into a round cake. It doesn't need to be very thin, otherwise it will be easy to tear the cake after pancake. Apply oil to the remaining dough, stick them together, and roll into a round cake.
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There is no need to put oil in the electric pan, heat it and add the spring cakes, turn over after 4 minutes.
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After flipping over, once one side is cooked, sear for another 4 minutes.
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The spring pancakes are baked in turn and put on the plate. The finished product.
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Pair with your favorite dishes and sauces, roll up and enjoy!
