Why do spring pancakes break when they are steamed? Tips for making spring pancakes

As we all know, spring pancakes are a popular traditional food. They have a rich taste and can be paired with a variety of vegetables and side dishes. Many people make spring pancakes at home. Why do some people's spring pancakes break when they are steamed? Let's take a closer look!

Why do spring pancakes break when steamed?

It is a common problem that handmade spring pancakes break when steamed and cannot be rolled into dishes. The main reason lies in the dough. There are three reasons for this problem: the dough is too hard; the dough is not fully risen; the dough is rolled too thick. So how can we make spring pancakes that are as thin as a cicada's wing and soft and chewy?

1. Knead the dough with warm water: Using warm water to knead the dough can shorten the resting time, which is especially important in the cold northern regions.

2. Add salt to warm water: Spring rolls are easy to break mainly because the dough has no gluten. When kneading the dough, adding a little salt to warm water is one of the ways to improve the gluten of the dough.

3. The dough should be of moderate hardness and softness: When kneading the dough, pay attention to the moderate hardness and softness. If the dough is too hard, it will be difficult to wake up and too brittle and not chewy. The rolled out flatbread will break easily and have a bad taste. If the dough is too soft, it will be difficult to roll out, the shape will be difficult to control and it will easily stick together.

4. The dough must be left to rest: Friends who are good at making dumplings should be very familiar with this step. In fact, the dough processing for making spring pancakes is the same as that for making dumplings. The dough must be left to rest to allow the flour molecules to fully combine, making it soft and chewy. The pasta food produced will be smooth, delicate, chewy and delicious.

5. The rolled pancakes should be thin and even: After the dough has rested, knead it thoroughly to release the air, and then roll it into pancakes. When rolling the pancakes, you need to pay attention to the even thickness. Don't make it thick in some places and thin in others. Otherwise, they will not mature at the same time when steaming. The best spring pancakes are as thin as possible, not torn. They can be placed on dishes and rolled up, and they are chewy and delicious.

6. After the steamer starts to boil, put the spring rolls in. Stack 8-10 spring rolls in a stack and steam for about 10 minutes.

7. Open the steamed spring rolls while they are still hot, as they will stick together and break easily if they get cold.

What are the techniques for making spring pancakes?

Whether spring rolls are steamed or baked, pay attention to the following points:

① Choice of flour: Medium gluten flour is the best choice for spring pancakes. High gluten flour makes the spring pancakes too hard when they are cold. Low gluten flour makes them fragile when steamed. So medium gluten flour is better.

② Methods of kneading noodles: There are two ways to knead noodles. One is to use 50%-60% boiling water and the other half cold water. Then knead into dough. The other method is more suitable for beginners. Just use 70-80 degrees warm water to knead the noodles. Knead evenly and let the noodles rest for 1.5 hours. (Note: Add salt to the noodles to increase the stretchability of the noodles.)

③ Heat: Pay attention to the heat when steaming spring pancakes. Generally, 5 dough pieces are used as a unit. The steaming time is 5 minutes. Overcooked pancakes will become crumbly. (Note: Newbies should not be greedy when stacking dough pieces.) Generally, no more than 3 pieces of spring pancakes are baked. The temperature of the pancake pan should be between 160-180 degrees. Too low a temperature will prolong the time the dough is in the pan, forming a baked pancake and making the biscuit hard. Too high a temperature will cause too many crusts to form on the surface of the dough, making the pancake hard.

Spring pancake recipes

1. There are many ways to make spring pancakes. In some areas, flour is kneaded into dough, rolled into thin pancakes, and baked in an oil-free pan over low heat.

2. In some places, flour is also used to make dough, which is rolled into thin pancakes. Oil is applied between each pancake, and they are stacked and steamed in a steamer.

3. The above two methods are commonly used to make spring pancakes in the north, while in the south, people like to use flour to make dough, roll it into small pancakes, spread favorite vegetables on the pancakes, fold and seal them, and fry them before eating. They are called spring rolls.

4. It is not easy to make spring pancakes thin and light, tough and chewy, which is affected by many factors such as the hardness of the dough, the thickness of the dough, the fire of the baking, etc. Coffee likes the most delicious food to be made in the simplest way, so as to avoid some technical links that are prone to errors. Making spring pancakes with dumpling skins takes a short time and can be made in batches. The dumpling skins are brushed with oil, stacked and rolled thin, and steamed in a pot to complete, which is very quick.

How to make spring pancakes

Production process:

1. Add 3 grams of salt to 500 grams of flour. Bring water to a boil and let it cool for about 10 minutes. Add it to the flour. Stir the flour with chopsticks while adding water. When the flour is completely formed into dough, knead the dough until the surface is smooth. Cover with plastic wrap and let it rest for 1.5 hours.

2. Divide the dough into small pieces and press them into dough pieces. Apply cooking oil evenly on the dough pieces. Take five dough pieces as a group. Roll them into dough pieces. Steam them in a steamer for 5 minutes. Make sure to uncover the dough while it is still hot and roll it with vegetables to eat (Note: Put a cloth on the steamer, otherwise the dough pieces will stick to it.)