First, what kind of flour should I use?

The flour I use for pancakes is not high-gluten flour or low-gluten flour, but ordinary medium-gluten flour.

What kind of water should we use?

Use hot water for making bread and noodles, no! yes! open! water! The temperature should be higher than body temperature, but not hot to the touch.

When making dough cakes and noodles, the water temperature should be lower than body temperature. In summer, just use cold water. There is also a pot

There is no electric pan, so use a thicker flat-bottomed frying pan to make pancakes.

The same applies if you are used to using an electric baking pan.

Ingredients?

Four

Water

Techniques of pancake making How to make it?

1. The ratio of water to noodles:

The pancakes and noodles must be soft! soft! soft!

Water accounts for about 65% to 75% of the flour weight (for example: 100g of flour, add 65 to 75g of water)

Ordinary homemade cakes (multi-layered ones) require less water Yes, pancakes and pies have a little more water, but they should all be within this range.

As for how much flour to use, please estimate based on your own appetite.

2. Kneading the dough:

It will definitely stick to such a soft dough, don’t be afraid. Don't start adding water to knead the dough, use! chopsticks! son! Do not pour all the water into the dough at once. Add water slowly while stirring with chopsticks until it forms a soft dough that can be coated on the chopsticks.

Okay, first! Don't! rub! Cover the lid and let the dough rise for 20 to 30 minutes

3. Knead the dough:

After the first proofing, use chopsticks to pick out the dough and place it on the board because it is very sticky. , so first sprinkle some more dry flour on the panel to prevent sticking. Then start kneading the dough with your hands. Don't knead the dough vigorously, just be gentle and knead it into a uniform dough. Because the dough has risen and is soft, it can be kneaded quickly.

Put the kneaded dough on the board, spread dry flour underneath to prevent sticking, cover it, and let it rest for 15 to 20 minutes again.

If you are making small pancakes, pies, etc., you can divide the small batches first and then rest the dough. The time does not need to be too long, about 10 minutes.

4. Shape:

Various cakes have different shaping techniques. Please refer to the recipes of various cakes.

5. Pancakes:

When the cake is done, you can start baking it. Heat the pan first, then change the heat to medium-low, put the cake base into the pan, and put the cake directly, not in the pan! want! put! Oil! Brush the cake with oil during the baking process, brushing once on each side is enough.

The heat is very important. Don’t use the lowest heat and bake for a long time, otherwise it will happen again! Dry! again! hard! An ordinary homemade pancake will take about 3 and a half minutes, and a thin spring pancake will take about 1 minute and 30 seconds. Of course, this time cannot be precise and must be adjusted according to the size and thickness of the cake.

It takes more time to bake! many! turn! move!

So what does it mean to be mature? Generally speaking, when the cake is swollen and puffy, it is cooked. What if there is no drum? You can also try pressing the edge of the cake with a spatula. If it springs back quickly, it is done. There is no need for pancakes, they will be cooked when they change color and have some burnt flowers on them.

No during the pancake making process! want! build! build! son! Because: First, you need to turn it more when baking, and it is not advisable to cover it. Second, the pancake baked with the lid on will have a crusty surface and a bad taste.

6. After ironing

After ironing, be sure to cover it and keep it moist and soft.

7. If you haven’t finished eating, the leftovers can be sealed in a plastic bag and refrigerated. Reheat it when eating.

Some people say that pancakes are soft when hot and hard when cooled. Cold pancakes are harder than hot pancakes. This is for sure.

But! yes!

It is impossible to become very hard.

This video is a picture of a home-cooked pancake that has been completely cooled. As you can see from the animation, the pancake is still very soft~ So as long as the baked pancake is covered with a lid, it will still be soft even after it is cooled. .

Here is an introduction to how to make scallion beef patties: Ingredients:

Stuffing: 300g beef filling, 150g scallions, 30ml soy sauce, 2 hours yellow sauce spoon, a tablespoon of olive oil, grated ginger, and salt according to your taste.

Cake crust: 300g flour, about 200~210g water. Prepare materials.

1. First add soy sauce, a little yellow sauce, olive oil (optional), salt and appropriate amount of ginger powder to the meat filling, stir clockwise until evenly mixed, be sure to stir for a while~

< p>2. Chop the green onions, be careful not to chop them too finely, otherwise they will not be fragrant.

Add the chopped green onions to the meat filling and mix well, set aside.

Simple, right? Next, start kneading the dough.

You can use ordinary flour or high-gluten flour. The key is to use warm water (not boiling water) so that the cake will be soft when baked (especially in winter).

The dough should be kneaded as soft as possible. After kneading, cover the lid and let it sit for about 20 minutes, then knead it again and it's done.

I used high-gluten flour this time.

Divide the mixed dough into small doughs, about 30g each, roll them into thick dough in the middle and thin around it, put the meat filling on it, and wrap it like a bun.

Place the buns, mouth side down, on the hot pan and press them flat.

Keep the heat on medium for about a minute, turn it over and use a brush to apply a layer of oil to this side. Flip it back for about a minute and apply a layer of oil to the other side as well.

Turn it back and forth for a while. When the cake is puffed up, it is ready! It’s ready to eat~

How to make multi-layered meatloaf?

After folding, pinch and roll into a cake. .

The branding is the same~