In daily life, many people especially like to eat pancakes. Pancakes are soft, delicious and nutritious. Then pancakes with high gluten flour or low gluten flour and flour? Pancakes with what flour to do delicious?

Flapjacks are very tasty snacks, usually used for breakfast. Many people are used to making their own, feeling safe and secure. Then pancakes with high-gluten flour or low-gluten flour and flour? pancakes with what water and flour fluffy? How to do pancakes delicious? The next and small make up to understand!

Pancakes with high gluten flour or low gluten flour and noodles

Medium gluten flour. Pancakes with ordinary flour can be, standard flour, rich powder, they are processed with different precision, but all belong to the medium gluten flour. Moreover, most of the pancakes use scalded flour, now use part of the boiling water to scald the flour, a little cool and then add cool water to knead well to the right hardness. The flour should be softer, after blanching, the toughness of the dough will be reduced, and the finished product will be soft. Do bread with high gluten flour, high protein content, gluten to do cakes, cookies and other pastry generally use low gluten flour, (you can use ordinary flour with 20% wheat starch blend) starch, also known as raw flour, a wide range of sources of raw materials, corn, wheat, potatoes, sweet potatoes, mung beans and so on

What water and flour fluffy pancakes

1. Boiling water with a little salt to scald the noodles. Characterized by eating very soft.

2, half of boiling water, cool water and half, both with a little salt a small amount, so delicious. Characterized by soft and strong.

3, warm water with salt and flour, but must be awakened for a few hours, about 2 hours or more, so that the cake, suitable for pancakes, elastic.

How to make pancakes

Crispy hand-torn pancakes

Ingredients: 220 grams of flour, 40 grams of butter, 3 grams of salt, about 120 grams of cold boiled water at about 30 degrees.

Practice:

1) Pour 180 grams of flour into a container, pour warm water into the container in small portions, add water while stirring with chopsticks, and when the flour is snowflake-like, knead the flour with your hands to form a smooth dough, cover with plastic wrap, and allow to molasses for about 20 minutes.

2)Melt the butter over hot water and let it cool down a bit, then pour it into 40g of flour, then pour in the salt and mix well with a spoon to make a shortening.

3)Roll out the molten flour into a sheet about 3mm thick, use a spoon to spread an even layer of shortening on the rolled out sheet, and roll from one end to the other.

4)Roll out the dough, press it flat and then cut it with a knife, cut it into two, then merge the two sides together, roll it into a coil, cover with a damp cloth and relax for 20 minutes, then press it flat with your hands and roll it into a thin sheet with a rolling pin.

5) Heat a pan, pour in a little oil, add the pancakes, cover and cook over medium-low heat. One side of the cooking about 1 minute, in the surface of a thin layer of oil brush, turn the child and then cooking, repeated 2 times, to be both sides of the golden brown, the cake is ready. It can be eaten hot or cold.

Scallion pancakes

Ingredients: 200g flour, 60ml water, 1/2 teaspoon salt, 1 teaspoon salt (5g), 2 tablespoons oil (30ml), chopped green onion.

1)pull the dough into a dosage, then knead it round, press it flat with your hands, and roll it out thinly with a rolling pin in the shape of a round cake;

2)sprinkle salt and press it well with your hands, then drizzle it with oil and spread it evenly;

3)sprinkle green onion, and then roll it up along the edge of the cake slowly, try to roll it up as thinly and evenly as you can;

4)roll it up to a long strip, then wrap it around into a circle along one end and press it flat with your hands to form a round cake shape;

5) roll it into a round cake.

5)Heat a layer of oil in a pan, add the pastry, and slowly bake it over low heat until golden brown on both sides.