Flapjacks want to taste good, and the face is the most critical part, with boiling water hot face, if you do out of the flapjacks taste chewy, with cool water and face, if the flapjacks taste hard, stiff. You can't use boiling water or cold water to make the pancakes, but lukewarm water at about 70 degrees is best. You can use a mixture of boiling water and cool water to make the dough.

First we prepare two pots, then 500 grams of flour into two pots. Half of the flour is scalded with hot water, and the other half is mixed with cool water to form a floury consistency.

Mix the flour in the two pots together, knead the flour if you feel sticky hands, we can first slightly knead into a dough, and then covered with plastic wrap molasses for about ten minutes, and then knead into a smooth dough can be. When the dough is smooth, you can cover it with plastic wrap again and leave it to rise for another ten minutes. This way, the cakes will be soft and tasty.

Put the dough on a floured surface and roll it out with a rolling pin. Brush the tops of the cakes with a layer of cooking oil, sprinkle them with a little salt, and finally dust them with a layer of dry flour. This way the pancakes will not only rise more layers, but also taste better.

The fourth step is to roll the rolled-out pancake along one end, then pinch the ends of the pancake together with your hands. Finally, divide the dough into even-sized portions. Pinch the ends of the dough into place with your hands.

Flatten the dough with your hands and cover with plastic wrap to rise for about 5 to 10 minutes. Finally, roll it out into a pancake and it's ready to be cooked on the pan.

Heat an electric cake pan on both sides, brush it with cooking oil, put the rolled out pastry into the pan and cook, cook one side of the cake and turn it over to cook the other side. Turn back and forth to cook three times, both sides of the cake is golden brown when cooking, you can get out of the pot.

Pancake tips: 1, want to do out of the pancake, soft and tasty, and the pasta must be used to mix hot and cold water and pasta, the dough water content is large, the pancake will be soft. 2, pancake time to wait for the oil to heat up and then pot, pancake process diligently turn over, which ensures that the cake is cooked fast, but also conducive to pancake layer. 3, pancake cooked after the pancake can be out of the pot, cooking time not too long, otherwise pancake The time should not be too long, otherwise the pancake will taste hard.

The reason for the hardness of the pancake is not complicated, the most fundamental is that the moisture can not be locked, or water is too little, then the natural pancake will be hard, try not to use cold water and noodles, recommended to use between 50 and 70 degrees of warm water hot water and noodles, or half-open water and half-cold water half-scalded noodle mode. Because the higher temperature can enhance the water absorption of the flour, cooking out of the cake full of water better, naturally softer. And part of the starch and grain protein has been cooked in the high water temperature, and firmly locked part of the water, so that the cake is particularly soft and special gluten.