flour

water

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Step 1

1, the ratio of water to flour: pancakes and flour must be soft! Soft! Soft! Water accounts for about 65% ~ 75% of the weight of flour (e.g. flour 100g, water 65 ~ 75 g). Ordinary home-cooked cakes (multi-layered) have a little less water, while pancakes and pies have a little more water, but they should all be within this range. As for how much flour to use, please make your own estimation according to your appetite.

Second step

2, dough: the surface is so soft that it must be sticky, don't be afraid. Don't start when adding water and flour, use it! Chopsticks! Son! Don't pour all the water into the noodles at once, but slowly add water and stir with chopsticks until it becomes sticky dough and wrapped on chopsticks. Okay, first of all! Don't! Knead! Cover and wake up for 20 ~ 30 minutes.

Third step

3. Kneading: After waking up for the first time, pick out the dough with chopsticks and put it on the panel. Because it is sticky, sprinkle more dry flour on the panel to prevent sticking. Then I began to knead the dough by hand. Do not knead the dough hard, but gently, and knead it into a uniform dough. Because the dough is awake and soft, it can be kneaded soon. Put the kneaded dough on the panel, spread dry flour under it to prevent sticking, cover it, and wake it up again 15 ~ 20 minutes. If it is a small pancake or pie, you can divide it into small doses before waking up, and the time does not need to be too long, 10 minutes or so.