The method of steaming spring cakes with hot noodles

Ingredients

350 grams of regular flour

Hot water 180 grams

Moderate amount of edible oil

The method of steaming spring cakes with hot noodles

1. Put the flour into a container and let it sit for about five minutes with boiling hot water. Then, pour in the hot water while stirring it with chopsticks to form a cotton fluff, and let it air dry until it is not hot to the hands

2. Knead it into a smooth soft dough, cover it with cling film and knead the dough for 30 minutes. If it's summer or high temperatures, knead the dough for 15 minutes

3. Take out the dough and knead it evenly on the operating table, then knead it into long strips and cut them into 40-50 gram sized dough pieces

4. Press the incision of the dough upwards with the heel of your palm, and brush a layer of cooking oil on top of it

5. Each pair of dough should be prepared in pairs, with the side that has been brushed with cooking oil facing each other and stacked together. Use your palm to flatten it

6. Use a rolling pin to roll it into thin, large circular pieces, without deliberately pursuing symmetry. Try to roll them out as round or thin as possible

7. At this point, you can prepare the steamer to start boiling water. Follow the above steps to roll out two sets of noodle preparations, and then stack the three cake skins together and put them into the steamer. I placed it directly on a silicone steaming pad, or it can be placed on a steaming cloth or a large disc

8. Place the steamer on top of a boiling water steamer, cover it with a lid, and steam over high heat for 4-5 minutes. Wait for the surface of the cake to bubble before taking it out. Then gently tear open the two spring cakes to see if they are thin, transparent, and elastic!

9. Eating it directly would be very delicious. If you stir fry a plate of shredded green pepper and potatoes, bean sprouts, mixed vegetables, or shredded pork in Beijing sauce, and then wrap the vegetables in spring cakes for consumption, it would be even better!

Tips

It is best to choose dumpling flour as the flour for making spring cakes, as the finished product has a smooth and thin texture without breaking. The temperature of hot water for kneading dough is about 80 degrees Celsius, and the amount of water should be added gradually. The final kneaded dough should be soft, but not sticky to the hands. When steaming spring cakes, you can also put five or six sets of rolled out cake embryos in one go, but the steaming time should be appropriately extended.

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