The electric baking pan has the word "cake" in it, so naturally making pancakes is its job. There are several types of cakes, such as pies, yeast cakes, hot dough cakes, soft-crust cakes, meringue cakes, etc.

Most people think that the hard biscuits he bakes are home-style biscuits, or green onion pancakes, and other dead-end pancakes.

Then let’s solve the problem of hard homemade biscuits and answer them one by one.

1. Knead the dough

If you want the pancakes to be soft, you need to pay attention when kneading the dough. It is best to use the semi-scalding method to knead the dough. It is 200 grams of flour, stir half with 60 grams of 90 degree hot water, and stir the other half with 70 grams of cold water. Then mix the two kinds of dough together and knead it into a dough. Semi-boiled noodles increase the moisture content of the dough and remove part of the gluten of the flour, so the baked cake will naturally be softer.

2. Dough recipe

Now let’s talk about the homemade cake recipe. My 200 grams of flour used 130 grams of water, which means that the water accounts for about 70% of the dough. In addition, stir After the dough becomes flocculent, add 20 grams of cooking oil and knead together. Oil helps the dough retain water and increase its extensibility. Adding oil to the soft dough is something to pay attention to in the formula.

3. Wake up the noodles

Many recipes emphasize kneading. In fact, continuous kneading is also the process of continuous formation of gluten, when the gluten is in a tight state. You will find that the cake will shrink back when rolled out. In this state, the baked cake will be hard and stubborn.

So the step of waking up the noodles is very important. Its function is to continuously relax the gluten network. In my family, the pancakes usually rest for at least an hour.

4. Plastic treatment

Many people can’t help but knead the dough again after waking up. In fact, this is a big mistake for pancakes. Do not knead the dough after it has woken up, to prevent the loose gluten from tightening again. Just roll it out and brush with oil. Don't use it directly after making it into small pieces. Let it rest for 10 minutes. Then roll it into a cake and it will not shrink back.

5. Pancakes

If you do this, you are still one step away from success. Pancakes also need attention.

The electric baking pan is initially cold. If you put cakes in at this time, the cakes will slowly lose moisture. In layman’s terms, it is called a dry kang. The correct approach is to preheat the electric baking pan first, and then place the cake after it reaches the temperature. Brush oil on the surface to lock in water.

And if you want the pancakes to be soft, you need to shorten the pancake time. Therefore, we need to roll out the cake as thinly as possible, turn on the upper and lower heat at the same time, cover the lid and bake it over high heat, and cook the cake quickly in a sealed environment in the shortest time. Generally, it only takes one minute for one cake. This way our cakes won't become hard.

The following summarizes several points and recipes of pancakes for your reference.

1. Add oil to the soft noodles and half-scald them

2. It takes a long time to wake up the noodles. Don’t knead them once they wake up

3. Put the cake in a hot pan and brush the oil lock first. Water

4. Fry the pancake quickly over high heat

5. It is not hard to eat it hot or cold.

Recipe: 200g all-purpose flour, 1g salt, 60g 90-degree water, 70g normal temperature water.

By following this recipe and the methods analyzed above, you will definitely be able to bake home-style pancakes that are soft and not hard after cooling