It is the main method of making pancakes such as home-cooked cakes, scallion cakes and pies. Warm water and flour mixing refers to mixing flour with warm water of 40 ~ 50 degrees to make soft flour products. Using warm water to mix flour can change the properties of flour. When the starch and wheat gum protein in flour meet with warm water of 40 ~ 50 degrees, the starch will begin to gelatinize, which will destroy the gluten in flour and weaken its elasticity. Therefore, the two kinds of protein become soft and gluten-free when heated, so it is convenient to bake cakes and make them without elasticity. Mature cakes are soft, layered and tender outside.

2. Boiling water and dough mixing method

Also known as hot noodles. Hot noodle products are soft, chewy and non-sticky. It is mainly used for making pancakes and gluten bread. When mixing flour with boiling water, stir it, then add 50-100g of cold water and knead it into instant noodles. Because the starch in the flour is heated by boiling water, it becomes mushy, and protein is solidified by heating, reaching semi-cooked. Can be used to make steamed dumplings, pot stickers, pancakes, cat ears and so on.

3, cold and hot mixed surface method

4, oil blending method

Suitable for the production of shortbread, oil blending refers to mixing flour and oil together and rubbing them into fine oil dough. Oil dough is called crispy noodles, which can not be used alone, but as "water-oil skin". Crispy noodles are best made of the grease refined by pig suet, and it is better to choose the grease refined by boss oil, because the suet is viscous and oily, and the finished product made by this method has beautiful appearance, crisp and distinct layers.

5. Preparation of oil surface The oil surface has the characteristics of crispness and delamination.

Mixed with proper amount of oil, water and flour. Generally, it is 500 grams of flour with 200 grams of water and oil 100 grams. When mixing flour, you should mix oil and water and pour them into flour together. If you add oil first, then add water, or add water first, then add oil, it is not easy to mix well. When kneading dough, knead it repeatedly to prevent the dough from cracking.

6. Preparation of dry oil surface The function of dry oil surface is to crisp.

Use oil and flour completely, without adding water. Generally, 500 grams of flour is made of 250 grams of oil. The dough is made by pouring oil into flour and rolling it into a ball on a chopping board.

7. Preparation of eggs and flour

Eggs and flour are made by mixing eggs, oil, sugar, water and flour. Pure eggs and noodles, usually 500 grams of flour with 300 grams of egg liquid. When kneading dough, the flour and egg liquid are condensed into dough after adding eggs, mixing eggs and kneading, and then repeatedly kneading. Oil, egg and flour, the percentage of oil and egg liquid is 20% oil and 80% egg liquid, and sometimes a little water can be added. If sugar is needed, it should be mixed with egg liquid and oil and stirred. Rub the oil, eggs and flour repeatedly until the dough is smooth and does not touch your hands. Water eggs and flour are prepared with egg liquid, water and flour. Generally,150g egg liquid and150g water should be put into flour at 500. If sugar is put, reduce the amount of water.