Soft spring pancakes

Overview

As the name suggests, spring pancakes are pancakes eaten on the day of the beginning of spring. I used to like to eat spring pancakes made by my mother at home. The thin, soft rolls are especially delicious when eaten.

Tags

• staple food
• home cooking
• cake
• cold water
• cucumber shreds
• edible oil
• flour
• shredded green onions
• boiling water
• shredded ham

Ingredients

Steps

1. 1 Ingredients picture

   

2. 2 First stir the flour with boiling water into a floc

   

3. 3 Knead the dough for 10 minutes

   

4. 4 Add a small spoonful of cold water to soften it and leave it for 1 hour

   

5. 5 After it's cooked, sprinkle some dry powder and place it on the case to soften and grow into strips

   

6. 6 Divide into small portions, each one is about 35g

   

7. 7 Press it into a cake and apply a thin layer of oil

   

8. 8 Two stacked on top of each other, or three or more

   

9. 9 Use a rolling pin to dry into thin pancakes

   

10. 10 Put it into a steamer with boiling water and steam over high heat for 15 minutes

    

11. 11 Just separate them carefully after steaming. Be gentle when dividing the cakes, otherwise they will tear easily

    

12. 12 It can be said to be as thin as paper and as soft as silk

    

13. 13 Just roll it up and serve it. I made it simple, just put shredded ham, cucumber, and green onion

    

14. 14 Finished product pictures

    

15. 15 Finished product pictures