Semi-leavened pancakes are actually better for this operation than hot and leavened pancakes. The dough fermented by a small amount of yeast at a low temperature has the softness of a leavened pancake and the toughness of a dead noodle, with thinner layers, a more flavorful texture, and a soft, sinewy texture that is even more delicious.
Ingredients 300 grams of flour, 1 gram of yeast, 30 grams of flour, 30 grams of cooking oil, 3 grams of salt
Specific method
1, pour 180 ml of lukewarm water in the basin, add 1 gram of yeast and stir to melt.
2, pour 300 grams of flour, stir with chopsticks to form a floury, so that before kneading, it will not stick to your hands.
3. Knead the dough into a soft ball and seal it for at least half an hour. You can also put the dough in a plastic bag and put it in the refrigerator to rise overnight. The yeast content of this dough is relatively low, and it will not rise too much in a short period of time at room temperature or overnight in the refrigerator.
4, prepare a small bowl, add 30 grams of flour, then add 3 grams of salt, 30 ml of cooking oil, stir to form a shortening.
5, here I put it in the refrigerator to rise overnight, and the dough is very malleable and in a half-risen state. Knead it again and let it warm up for ten minutes.
6, roll the dough into a large rectangular cake, and then spread the shortening evenly on top of the cake.
7, roll up the pastry and cut into even sized pieces.
8, pinch the ends tightly to prevent the shortening from flowing out. Then fold in the center, seal side up, and pinch the ends together.
9, seal side down, roll the dough into a pancake. This cake does not need to rise twice, directly into the pan can be cooked.
10, preheat the electric cake pan, brush the bottom of the pan with oil. Put the cake in, brush a thin layer of oil on the surface of the cake. Cover with a lid and cook for about a minute and flip.
11, cook until both sides of the golden brown, internal cooked out of the pan.
This half-flour pancake is slightly crispy on the outside and soft on the inside when it's fresh from the pan, so it's especially flavorful when it's hot. When it cools down a little bit, the texture is even more fragrant and soft, and the inside is a small thin layer, which has the softness of hairy pasta and the toughness of dead pasta, which is soft and sinewy, and very tasty.
IiYi Tips
1, we usually make pasta food, the amount of flour and yeast is about 100:1, that is to say, 300 grams of flour to use 3 grams of yeast, so that the dough in a relatively short period of time to reach an optimal state. Here we use less yeast, so that the dough will take longer to rise, and the ductility of the dough becomes better during the rising process. So the layers can be very thin and the texture is soft and sinewy at the same time.
2, in order to pancake soft, first of all, the dough should be as soft as possible. In addition, when cooking pancakes, you can brush a thin layer of oil on the surface of the pancake to prevent water evaporation.