Beginning of Spring Baked Spring Pancakes

Overview

There is no winter that cannot be overcome, and there is no spring that cannot be delayed. After people across the country spent a gloomy Spring Festival together with confinement, Beijing finally ushered in the sunny Beginning of Spring Festival. It seemed that my mind suddenly became more alive, and I spent the Spring Festival with my family in the most traditional way. Spring is here, can the day of overcoming the epidemic be far behind? Eating spring pancakes is one of our northern dietary customs. After eating big fish, meat, greasy and hard vegetables during the Spring Festival, eating spring pancakes at the beginning of spring is a solar term that has not changed for many years. Spring pancakes are thin pancakes made of flour. They can be steamed or pancaked. They have simple ingredients and are easy to make. Put the prepared spring pancakes and seasonal vegetables on a plate, which symbolizes the spring dish. Now that living conditions have improved, spring pancakes can be rolled with more ingredients and fillings. According to the preferences of your family and yourself, you can cut your favorite vegetables into thin strips, or stir-fry several side dishes. When eating spring pancakes, you can roll them into the pancakes at will. They are colorful and nutritious, and are loved by adults and children.

Tags

• pasta
• home cooking
• beginning of spring
• edible oil
• flour
• hot water

Ingredients

Steps

1. 1 First, let’s prepare the ingredients needed to make this spring pancake: extremely simple flour and heated water. Ordinary household flour can be used. If the noodles are kneaded with cold water, the spring cake will taste harder, so you need to use hot noodles. The hot water for scalding noodles should be about 80 degrees. If you are not sure about the temperature, you can use freshly boiled water and let it sit for about three to five minutes. The amount of flour can be freely controlled according to the number of people in the family and the amount of food each person has. Put an appropriate amount of flour into a cooking basin, pour hot water and stir with chopsticks at a constant speed, and stir the flour and water into dough.

   

2. 2 Let the dough cool until it is not hot to your hands, and then use your palms to knead the dough repeatedly into a smooth dough. This way, your hands will not be stained with too much batter, and it will be easier to clean. After the dough is kneaded, cover the pot with a lid or plastic wrap and place the basin in a warm place to bake the dough. Although the dough is not fermented, the dough making process makes the spring cakes have a smoother texture, so try not to omit this step.

   

3. 3 Take out the dough and put it on the chopping board. Use your palms to knead the dough repeatedly until the surface is smooth. Then roll it into a long strip. Cut it with a knife or directly divide it into small dough pieces of about 35 grams by hand. Place the cut side of the dough face up, flatten it with your palms, and brush a layer of cooking oil on it. Each two dough pieces form a group, and stack the sides brushed with cooking oil together. It feels a bit like dorayaki. The purpose of brushing oil is to make the spring cakes soft and tender without sticking.

   

4. 4 Use a rolling pin to gently roll the stacked double-layer pancakes into round pancakes. We are not running a restaurant, we eat them at home, so we don’t have to be strict about how round, thin and symmetrical the rolled out spring pancakes are. Just roll them out as round and thin as possible, except for those with superb skills.

   

5. 5 After the spring cakes are rolled out, you can prepare the pan. Heat the pan over medium heat until it feels hot in the palm of your hand. Add an appropriate amount of cooking oil and heat it. When the oil is lukewarm, add the rolled spring cakes. After the spring cakes are put in the pan, turn down the heat. Since the spring cakes are double-layered and relatively thin, there is a Separate it with a layer of cooking oil. After the pan is heated, a bulge will appear in the middle of the spring pancake. Do not touch it with your hands to avoid burns. When you see the spring pancake bulge and the bottom is slightly yellow and sticky, you can turn it over. Thermal expansion and contraction will help the spring pancake to stratify automatically.

   

6. 6 Since spring pancakes are relatively thin, one pancake can be cooked in about 2 minutes. After the spring cakes are baked, tear them apart while they are hot. The baked spring cakes will be rich in wheat flavor, soft and tender. If you can't finish eating, put it in a plastic bag and it won't taste hard if you eat it overnight.

   

7. 7 Fold the spring pancake in half and then fold it in half into a triangle and place it on the prepared plate. Take a thin spring pancake, put it on top of your favorite vegetables like a roast duck, and start eating. How about it? Is it easy enough to bake spring pancakes? As smart as you are, you can know it at a glance. Try it at home when you have time! It’s more delicious when you make it yourself!