The cake is too hard to eat?

I am a true northerner, pasta more than rice to eat, especially pancakes, it is my family every now and then to do one of the staple food, sometimes it is hairy cake, sometimes it is the death of the cake, the family are particularly favorite, this is because it tastes good "soft". As the saying goes, "hard bread, soft bread", this is the experience of the former people, if the cake tastes hard, how will the family like to eat it!

Pie cooking hard on the hard to eat, how can I cook the cake on the outside of the golden, eat up the taste outside of the crispy inside soft, or a layer of it? It has two ways, one is to use the hair surface, the second is to use the dead surface production, we use the dead surface of this simple production method to say how to make the cake outside of the crispy soft, and put on 3 days will not be hard tricks.

There is still a difference between a dead-face cake, one is cold water and noodles; the other is a hot noodle production, hot noodle can be divided into half hot noodle and full hot noodle.

1. Cold water and noodles made out of the cake its flaw is that just out of the pot taste is still good, after cooling it hard.

2. The hot noodle cake does not have the same defects as the dead noodle cake, this is because the hot water in the flour gluten paste, which reduces the gluten of the dough, so the cake will not be hard even if it is cooled.

3. The cake wants to be soft, the water content must be high, so that in the process of making, because of the high temperature so that the cake loss of water too much, affect the taste of pancakes.

The next half hot flour pancakes, together with its production process.

--- soft noodle pancakes --

I. Preparation Ingredients

1. Main dough: 500 grams of gluten flour, salt 2 grams of cooking oil 3 grams of hot water 70 degrees. 350 grams.

2. shortening: 100 grams of low gluten flour, 150 grams of lard, salt 5 grams.

Second, the production process

The first step, put the flour, salt into the pot, mix well with chopsticks, and then slowly pour in hot water, stirring while to the side, the dry flour and water mixing mix well, put the cooking oil, kneaded into a ball.

Step 2, this dough is too soft, not easy to knead smooth when kneading, relax for 5-10 minutes, knead it underhand into a smooth dough, cover with plastic wrap and relax for 20 minutes.

The third step is to use a small clean bowl, put the flour, salt and stir well, and then put the lard into the pot, scratch, burn until 70% hot and pour into the flour, use chopsticks to stir well, the shortening is ready.

Like five spice powder or pepper powder added in moderation on the line.

Step 4: Sprinkle flour on the board, transfer the dough to the board, divide into 6 equal sized pieces, and round them slightly.

Do not knead the dough after it has risen, as it will make the cakes hard after the gluten has been rearranged.

Fifth step, take a dosage, with a rolling pin to roll it into a round crust, do not have to roll out too thin, the top of an even layer of shortening brush, sprinkle a layer of dry flour, to prevent the leakage of shortening.

Step 6, from the center of the crust with a knife cut, from the incision rolled up, rolled all the way to the head, and then the edge of the closure, pinch the system, the top of the large mouth is also sealed mouth, from the tip of the downward pressure flattening, relaxation for 5 minutes.

Step 7, take a loosened embryo, use a rolling pin to roll it round, roll it thin, not too thick, so that it is easy to ripen when cooking.

Remember that the freshly made embryo is not good for rolling, let the gluten relax for 5 minutes so that the cake can be rolled out and rounded.

Step 8, the pan is hot, brush with cooking oil, put the rolled out cake embryo, the surface is also brushed with cooking oil, cover the pan with a lid, medium-low heat cooking for about 2 minutes.

The reason for the pan to be hot is to lock in the moisture in the bottom of the cake, and the reason for brushing the oil on the surface is to lock in the moisture in the cake and reduce the loss of moisture in the high temperature.

Step 9, the bottom side of the cake cooked to time, and then open the lid, flip, continue to cover the lid of the pan cooking for 2 minutes, and then open the lid, you will find that the cake has been bulging large bubbles, flip, and so on both sides of the cake cooking golden brown, you can get out of the pot.

100 grams of pancake cooking time is about 6 minutes, medium-low heat cooking, fire mastery, can not use a small fire pancake, that cooking time is too long, the water is easy to evaporate, affecting the taste of the cake.

Conclusion

Biscuits want to be soft and tasty, we just need to remember, 1. hot water hot noodles, reduce the gluten of the noodles; 2. dough moisture content to be high; 3. relaxation of good dough, in the process of making as much as possible do not knead, to avoid the dough gluten. This way, the cake will be crispy on the outside and soft on the inside, with many layers, and it will not harden even after three days of cooling, and it is very delicious. You might want to try to do it in the above way.