How to make paper-thin Northeastern gluten cake

In daily life, people’s staple food is mainly divided into two types, one is rice and the other is pasta. There are many small types of pasta, such as pies, buns, gluten cakes, lasagna, etc. Different types of pasta have different tastes. Today we are going to talk about the paper-thin Northeastern gluten cake that people in Northeast China love to eat. Northeastern gluten cakes are quite popular in the north. People usually eat them more for breakfast. Let me tell you how to make them.

Method: 1. Add water to flour and stir until it becomes cotton-like, then knead it into a smooth dough. Cover with plastic wrap and let it rest for about 20 minutes. The amount of water used can be adjusted appropriately depending on the amount of water used to wash the flour. 2. After it has rested, divide it into even-sized portions. I divided it into 17 portions of 17g each.

3. Roll it into thin slices like making dumpling skins. Don’t roll it too thin. Try to make them uniform in size. 4. Stack the rolled dough sheets together like stacking monks, and apply cooking oil to each layer evenly. I use cooked oil, and I suggest that you also use cooked oil. Cooked oil is oil that has been cooked in a pan and can be used after it cools down. Also, using corn oil will not make the color very dark. Other light-colored oils can also be used. It does not matter if you do not use cooked oil. 5. Stack all 17 pieces of dough together, then press them lightly with your hands, on both sides. This will make it easier to roll. Gently pressing both sides can also adjust the uniformity of the size of the pancake. 6. Then use a rolling pin to roll it into a pancake, rolling it from the middle to the sides, turning it back and forth, turning it back and forth, turning it back and forth. I have to say it three times: roll it a few times on the front and then a few times on the back, so that there will be no big or small, thin or thick ones. Roll it evenly all around, don't roll it too big. If it is too big, it will be very thin, and it will be difficult to open when it is cooked. The size should be about the same as an 8-inch mold, not larger than an 8-inch mold. The edges should also be rolled to prevent the edges of the pancake from being too thick. Be careful not to roll it too hard, otherwise it will be difficult to open. Finally, apply a layer of oil on the bottom of the last sheet to prevent it from sticking to the steamer cloth. If there is no steamer cloth, you can also apply oil on the steamer and steam it directly.

7. Put a cloth on the steamer, put cold water on the steamer, and steam for about 15 minutes. After taking them out, just peel them off layer by layer. There may be steam water on the top and bottom layers, which may be difficult to peel off. Just peel off two layers together, and peel off the others one by one normally. Each one can be fully unveiled. Each one is very soft and thin. 8. Spread some sweet bean sauce, add shredded potatoes, mung bean sprouts, shredded ham, shredded egg pancake, shredded green onion and cucumber strips. You can also add shredded meat, use your imagination. Then just roll it up. Wrap the leftover pancakes with plastic wrap and heat them up next time. They will taste the same as if they were just steamed. The steamed spring rolls are easy to open. Tips: It is best to uncover the pancake right after steaming, and do not leave it overnight. I have not tried it and I am afraid I cannot uncover it. After uncovering it, fold it together again. If you cannot finish it, seal it in a plastic bag and heat it up the next day. If you want to double the amount, you can make two portions, apply oil between the two portions, stack them together and steam them. It will be ready in about 20 minutes. Also, don't be greedy and try to make the dumplings too big, as this can easily lead to failure and breakage, as the dumpling skin is already very thin.

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