I often give pancakes to my family for breakfast, so I also have experience in pancakes. For some friends, pancakes are always hard. In fact, this is because people don't use the right method. When making pancakes and noodles, some people use low-gluten flour and some people cook noodles with boiling water. In fact, I want to tell you that both of them are wrong. If you want pancakes to be soft and crisp, you can make them with a little skill. Every time I use this method to make pancakes, my family likes them very much. Moreover, it is easier to be digested and absorbed by the human body than hot noodles and dead noodles. This pancake is very simple and easy to get started. I will share the practice of this home-cooked pancake with you in detail.

The practice of pancakes:

Spare ingredients: 300g flour, 3g salt, 3g yeast powder, 3g salt and pepper powder, 200ml water, 2 shallots and a little black sesame;

Production process: Step 1, add salt, yeast powder and salt and pepper powder to the flour, stir it evenly with chopsticks, then add a little water several times, and stir it directly with chopsticks until it is sticky and sticky;

Step 2, then pour some corn oil on the surface to seal the surface of the batter, seal it with plastic wrap, put it in the refrigerator for one night, and take the dough out of the refrigerator the next morning;

Step 3, clean the chives after removing their roots, cut the chives into chopped green onions, put them in the proofed dough, and wrap them in the dough. After the dough is ready, the pancakes can be started.

Step 4, brush a layer of oil in a flat-bottomed non-stick pan, evenly spread it on the bottom, pour the batter directly into the pan, smooth its surface with a spoon, sprinkle a little black sesame seeds, and start frying with low fire;

Step 5: In about 3 minutes, when you see that the bottom of the cake is fried to a set shape, you can turn it over and continue frying. In the process, you can see that the volume of the cake has obviously increased until both sides are fried to golden brown, and then you can take out the pot.

Xiaobian summary: Breakfast cakes are my usual choices. Pancakes, egg cakes and vegetable cakes are all good choices. Each kind of different cakes will make my family fully enjoy the delicious food, especially pancakes, which are loved by adults and children in my family. A pancake and a bowl of porridge will start a good breakfast, and my pancakes are different from those sold outside. They are made without boiling water or low-gluten flour.

Cooking tips:

1, flour and yeast powder can be prepared according to the ratio of100:1.The yeast powder should not be put too much, otherwise it will be sour easily. The salt and pepper powder is added to enrich the taste, so it can be replaced by other personal favorite seasoning powder, and finally sealed with corn oil to moisturize and make it oily and indispensable.

2. Because I want to make cakes the next morning, I mix the dough in advance at night, put it in the refrigerator for one night, and take it out the next morning to cool it down a little. Remember that the temperature must be well controlled in the refrigeration fermentation method, not too low or too high, just about 6-7 degrees;

3. In the process of pancake, the volume of the cake will obviously become larger, both sides will be fried to golden state, and pressing with a shovel can quickly rebound, which means that the cake is cooked.