1. How to roll pancakes into round shapes

1. Mix flour and dough suitable for the population and set aside.

2. It is better if the dough is softer. My dough can grow to a long length by just pulling it with my hands.

3. One cake, one egg, and one green onion.

4. Chop green onions and mix them with eggs. Add appropriate amount of salt and mix well. Set aside.

5. According to the size of your own pot, grab a piece of dough and knead it into a smooth horn shape.

6. Roll out into a long piece and apply oil evenly with a brush.

7. Sprinkle with salt and thirteen incense.

8. After spreading the seasoning evenly, stretch the dough and roll it up from the bottom to the top.

9. Twist the rolled dough roll into a twist and press it flat.

10. Roll out the dough into the same size as the pan and set aside.

11. Add oil to the pan, a little more oil than usual when frying pancakes.

12. When the oil is warm, add the pie crust.

13. After one side of the dough is solidified, turn it over and fry.

14. Pay attention to the changes in the dough. When the dough is turned over, large bubbles will bulge when exposed to heat.

15. Use a shovel to pop the bubbles, take the opportunity to pour the beaten egg liquid into the holes of the bubbles, and fry for a while until the eggs solidify slightly.

16. Turn over and fry the eggs until cooked.

2. How to roll the pie into a round shape

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1. Materials

1. Crust: The crust of pizza is similar to bread, so the materials are similar to bread, such as dry yeast, high-gluten or medium-gluten flour, etc.

2. Pizza juice: You can buy ready-made pizza juice at the food raw material store, or you can make your own. Its content is mainly ketchup. NOTE: Tomato salsa is not tomato sauce, don’t get me wrong.

3. Spices: Some commonly used condiments or spices in Italian cuisine are very similar to Chinese cuisine, such as garlic, nine-layer tower, etc. The more special one is oregano leaves, which are commonly used spices in Italian cuisine and are also called pizza. Grass.

4. Cheese: Mostly mozzarella cheese is used. This cheese melts easily after baking and becomes sticky when melted. When using, just shave it with a grater board. If you like the taste of cheese very much, you can sprinkle some additional cheese powder.

2. Tools and Models

1. Mold: Pizza can be made without a mold. Roll out the crust and bake it directly on the baking sheet to make a rectangular pizza, or use The pizza pan will bake more beautifully. You can first apply a layer of butter on the baking sheet or pizza pan.

2. Tools: Cutter - a special cutter for pizza, similar to a round knife. If you don't have such a knife, you can put the pizza on the cutting board and cut it with a kitchen knife.

3. Eating and Storing

Pizza must be eaten while hot. Freshly baked pizza is very crispy and delicious. Cold pizza cannot be heated in a microwave oven unless your microwave oven is fragrant. Baking pan and other equipment, otherwise the crust will be weak and unpalatable. Unfinished pizza can be wrapped and refrigerated, but do not leave it for too long, and it must be baked or baked before eating again.

4. How to make pizza

1. Crust ingredients (8-inch pizza plate):

2 grams of dry yeast (2/3 tsp; warm water 90 ml (90 grams); 150 grams of high-gluten flour, 1/2 tablespoon of sugar, 1/4 teaspoon of olive oil, 10 grams of olive oil (can be replaced with salad oil; you can also use 15 grams of butter according to preference)

2. Dissolve the yeast in warm water, stir evenly, mix with flour, sugar and salt to form a dough, then knead the olive oil into the dough (it is difficult to knead when adding oil at the beginning, but it will become easier after a while. But make PIZZA The dough is not as particular as bread, so you can add oil at the beginning)

3. Add oil and knead the dough, cover it with plastic wrap, and set it aside to ferment. You can also put it in the microwave to ferment. Put a cup of boiling water in to generate heat and moisture to help fermentation (but the requirements for pizza crust are not so strict, just decide the degree of fermentation required according to your own taste)

4. Set the dough aside to ferment. Start preparing pizza sauce and other ingredients. These are the ingredients for pizza sauce: 1/4 onion, 3 cloves of garlic (onions and garlic can be increased or decreased according to preference), 8 grams of olive oil (can be replaced with butter or salad oil). , 3 tablespoons of tomato paste, 3 tablespoons of water, 1/2 tablespoon of sugar, 1/8 teaspoon of salt, 1/4 teaspoon of black pepper, 1/2 teaspoon of oregano leaves (PIZZA grass)

5. Heat the frying pan, add olive oil, add chopped onions and garlic, stir-fry until fragrant (the color begins to turn yellow); add tomato paste, water, sugar, salt, black pepper, pizza grass, wait until it is turned on and off The fire makes the pizza sauce (for convenience, I mixed all the ingredients except onions and garlic together in advance, and added them all together to avoid panic. This is the finished pizza sauce)

6. These are the ingredients to be added to the prepared pizza crust: shredded mozzarella cheese (80g), shredded red peppers, shredded ham, and sweet corn kernels (you can add whatever you like, as much or as little as you like) Be careful, these are more casual)

7. Take out the dough, roll it into a round shape, and place it on the pizza plate to rest for 10 minutes

8. When the dough is relaxed, push and push it with your hands until Push it until it covers the PIZZ plate, and make it into a cake. Use a toothpick to make holes on the top. 9. Apply the PIZZA juice to the edge of the dough. Don’t spread it anymore. After spreading it, spread some shredded cheese, about 10-15 grams.

10. Spread all the prepared ingredients on the crust, except for the remaining shredded cheese. Brush the edge of the pie crust with egg wash

11. Preheat the oven to 200 degrees. Place the PIZZA in the middle and lower layers of the oven at 200 degrees. Heat up and down for 15 minutes. Take it out. Spread the remaining shredded cheese on it and put it in the oven for another 5 minutes. About 10 seconds until the shredded cheese has melted away.

3. How to roll the dough into a big and round shape

It is very easy, just roll it a few times and it will be fine.

1. The dough for making cakes should be well balanced, soft and hard. It is difficult to roll out if it is too soft or too hard.

2. When squeezing the dough, first knead it into a round shape. Use one hand to knead the thick part of the inner palm of your hand. Turn the dough while kneading. After kneading, place the non-smooth side down. Knead the second and third ones. Knead it a few times and then roll it out. The front part will wake up and be easy to roll out; the newly kneaded part will have strong tendons and be difficult to roll out.

3. Roll out slowly at first, and ask to turn the dough every time you roll it out, so that the out-of-round areas are facing the front. When it becomes difficult to roll out the dough, just use your eyes to see where it is not round and roll it out, and it will basically work.

4. If it is a large electric cake pan, you need to roll the dough on the rolling pin. That requires a long, slender rolling pin. Sprinkle some dry flour on the cake, roll it on the rolling pin and roll it lightly twice, turn the direction and unfold the dough, sprinkle some dry flour again, roll it and roll it lightly. Just repeat this several times. If it's not round somewhere, just roll it out twice to correct it.

You can practice rolling noodles on a daily basis.

Capable women in northern rural areas have learned to roll noodles since they were young. The noodle dough can be rolled into a one-meter circle. This is where practice makes perfect. You have just started learning, so don’t be impatient, you must be familiar with the process.

4. How to make flatbread soft

Method:

1. Add flour to water and mix into dough. It can be basically even. No need to knead until smooth. Then, cover with plastic wrap or a wet cloth and let it rest for about 1-2 hours. Pick up a piece of dough with your hands and stretch it. If it doesn't shrink back, it's ready. (For 500g of flour, the water should be more than 400g. Depending on the water absorption rate of the flour, the mixed dough will be softer than the earlobe. The dough must be thoroughly cooked.);

2. Take a piece of dough and make it approx. 1/4, shape it into a long strip with your hands, then press it flat, you can also use a rolling pin to flatten it, don't use too much force. Brush with a thin layer of oil. (Take a piece of dough and work directly without kneading it into a round shape);

3. Roll it up from top to bottom, hold the two sides with the fingers of both hands, and close it down.

4. Pinch your mouth tightly. Hands and mouth face down. Use a rolling pin to roll the dough into approximately 0.5cm. (Don’t use too much force when rolling out. You will feel bubbles inside, so don’t break them. If you find that the dough is still shrinking when you roll it out, wait for 20-30 minutes after rolling it out. Because the dough is soft, the entire operation can be done. Put more flour to make it sticky. );

5. Heat oil in the pan, put in the batter, brush a little oil on top, and turn to medium-low heat. When you see bubbles forming in the dough, turn it over. After turning it over, you will find larger bubbles. The cake baked in this way is a success. ;

6. Then flip it over after a while. Fry until both sides are golden brown. If you are not going to eat it immediately after taking it out of the pot, wrap it in a drawer cloth and put it in a bag. This will keep the cake soft after it cools. (When baking pancakes, you should turn them over frequently so that the baked pancakes will not be thick. Freshly baked pancakes will be crispy on the outside and soft on the inside. If they are directly exposed to the air, the water will evaporate and they will harden as they cool down. Put it in a bag and it will become soft after cooling. Add a layer of drawer cloth to better absorb the moisture of the hot cake.

5. How to make flatbread so soft

If you want flatbread to be soft, you need to meet the following conditions:

1. The dough must be soft;

2. The surface of the cake in front of the pan must be brushed with oil;

3. Immediately after taking it out of the pan, put it in a basin and cover it to prevent the water from evaporating.

How to make the pancake:

Prepare ingredients: 500 grams of flour, appropriate amount of warm water, 5 grams of salt, appropriate amount of cooking oil, electric baking pan

Specific steps:

1. Kneading dough: add flour to warm Boil water (basically human body temperature), stir with chopsticks while pouring water, remember, the dough must be soft, so soft that you can't lift it. Cover or seal with plastic wrap for an hour, longer is better;

2. When the baking time is up, sprinkle flour evenly on the panel, move the dough to the panel and gently tap it a few times to coat the entire dough surface with flour;

3. Roll it into a cake base and brush the surface with oil , sprinkle with salt, then sprinkle with a layer of flour, brush the flour evenly with an oil brush, cut off any side, fold the corners and roll up, the roll should be tight;

4. After rolling, pinch the final seal tightly, making sure not to leak oil. Stand the long roll upright and flatten it; 5. After flattening, use a rolling pin to roll it into a regular round cake. If there is any stain on your hands, sprinkle flour on the dough at any time;

6. Turn on the electric baking pan and burn it until your hands are pricked. Brush oil, put the cake base in and close the lid. It will take about two minutes for the cake base to inflate and swell. Brush the front and back of the cake with oil and turn it over. Cover it and cover it for two minutes. Once the cake turns golden brown, put it in a basin and cover it with the lid to prevent the water from evaporating. Remember this is very important;

7. If you are baking a large cake, you should use a large panel to roll out the cake dough, brush it with oil and roll it up from one side to the other, then pinch it into a dough, press it vertically and flatten it out.

6. How to make the pancakes soft and soft

When kneading the dough, use boiling water, add more oil, and beat a few eggs into it. The pancakes will be firm. It will be crunchy and delicious.

How to make shredded radish cake:

1. Suet (remove the outer layer) and cut into fine pieces;

2. Cut green onion into fine pieces;

3. Beat the eggs; 4. Peel and grate the white radish into shreds, add salt and mix well, marinate for 30 minutes, put it on gauze and squeeze data-layout="right" to remove the water, add sesame oil and mix well ;

5. Put shredded radish in a basin, add suet, minced ham, green onions, MSG, sugar, fine salt, mix well to form a filling;

6. Put the filling Divide into 20 portions and roll into small balls;

7. Take 200 grams of flour and 100 grams of lard, mix and knead thoroughly to make dry pastry;

8. Use another 300 grams of flour g, add 50 grams of lard and 150 ml of warm water, mix and knead thoroughly to make water-oil noodles;

9. Roll the water-oil noodles into a round shape and flatten them, put dry pastry in the middle, wrap and pinch tightly Roll into a ball;

10. Then roll into a rectangle, fold together in three layers, roll into a strip about 4 cm long, and cut into 20 pieces;

11. Place the dough on the table and flatten it, put in the filling, wrap it up and pinch it tightly, press it into a round cake, apply egg liquid on the surface, sprinkle with sesame seeds, and it will become a shortbread dough;

12 . Heat up the wok, add cooked lard, and heat until it is 50% hot. Put the shortbread dough into the pan, fry over medium heat, and use bamboo chopsticks to flip it constantly. Fry for about 8 to 9 minutes, until the shortbread floats. When the oil surface turns light yellow, take it out and put it on a plate.