Lichun pancakes

Firstly, let's prepare the ingredients needed to make this spring cake: simple to the extreme flour and heated water. Ordinary household flour can be used, but when cold water is mixed with flour, spring pancakes have a harder texture, so hot dough is needed. The hot water for hot stamping should be around 80 degrees Celsius. If it's difficult to control the temperature, just boil the water and let it dry for about three to five minutes before use. The amount of flour is freely controlled according to the number of people in the family and each person's appetite. Put an appropriate amount of flour into a cooking bowl, pour hot water while stirring at a constant speed with chopsticks, and mix the flour and water into dough.

2. Let the dough cool to a non hot state, then repeatedly knead it into a smooth dough with your palm. This way, there won't be too much batter on your hands, making cleaning easier. After kneading the dough, cover it with a lid or plastic wrap, and place the basin in a warm place to knead the dough. Although it is not dough making, the process of kneading dough makes the taste of spring pancakes smoother, so this step should not be omitted as much as possible.

3. Take out the pre kneaded dough and place it on a cutting board. Use your palm to knead the dough repeatedly until the surface is smooth, then knead it into long strips. Cut it with a knife or directly divide it into small dough pieces of about 35 grams by hand. Place the dough piece with the cut side facing up, press it flat with your palm, and brush a layer of cooking oil on top. Every two dough pieces form a group, and stack the side that has been brushed with cooking oil facing each other. It feels a bit like a copper gong is burning, and brushing oil is to make the spring cake soft and tender without sticking.

4. Use a rolling pin to gently roll the stacked double-layer dough into round pancakes. We don't have a restaurant, we eat at home, so we don't have to be strict about how round, thin, and symmetrical the spring pancakes are. We just need to roll them as round and thin as possible, except for those with excellent skills.

5. After the spring cakes are rolled, the pan can be prepared. The medium hot pan feels hot in the palm. Add a proper amount of edible oil to heat the pan. When the oil is slightly warm, put the round spring cakes into the pan. Turn down the heat after the spring cakes are put into the pan. Because the spring cakes are double-layer thin, and there is a layer of edible oil in the middle, the pan will bulge in the middle of the spring cakes after heating. Do not touch the pan with your hands to avoid scalding. When you see the spring cakes bulge, the bottom is slightly yellow and there are paste flowers, you can turn over. Heat expansion and cold contraction help the spring cakes automatically layer.

Due to the thinness of spring pancakes, they can be baked in about 2 minutes. After the spring cake is baked, it is torn open while it is still hot. This way, the baked spring cake has a strong wheat aroma, is soft and tender. If you can't finish eating it and put it in a fresh-keeping bag, the taste will not harden even if eaten overnight.

7. Fold the spring cake in half, then fold it into a triangle and place it on a prepared plate. Take a thin sheet of spring cake, roll it up like roasted duck, and add your favorite dishes to enjoy. What about? Is it easy enough to make spring pancakes? Smart like you, you can tell at a glance. Try it at home when you have time! Make it even more delicious by yourself!