Flour can be used to make a variety of delicacies, such as dumplings, meat dragons, flower rolls, steamed buns, steamed buns, etc., but my favorite is sourdough pancakes. Soft pancakes are pancakes made by fermenting dough and are baked on the dining tables of northerners.
, often appear. The yeast cake is soft and multi-layered, rich in nutrients, just like bread. My family loves to eat it. I bake it every few days to satisfy my family's taste. I used to go to the bakery to buy it once for more than ten yuan.
Only when you are full can you eat. Now it is easier. You can make it if you have flour. The yeast pancakes are easier to digest than the dead pancakes. They are very suitable for the elderly and children. They are soft and delicious, full of wheat aroma and fermentation aroma. If you want the yeast pancakes to taste delicious,
Kneading the dough is the key. Today I will share a specific step of kneading the dough, which will beat all big cake shops in an instant. What you learn is what you earn.
A successful dough pancake has two characteristics. First, it must have a soft and multi-layered texture when it comes out of the pan. Second, the pancake skin is soft when it is cooled, and it will not be hard to chew or swallow. In my case,
In our daily life, most of the people around us eat pasta, so today I will explain the process of making dough in detail, with pictures and texts, so that everyone can learn how to make dough bread. With flour and yeast powder, it is also easy to
There are several other ingredients prepared, please read on.
Ingredients for yeast flatbread: flour, yeast powder, cooking oil, warm water. Seasoning: white sugar 1. Prepare 300 grams of ordinary flour, 3 grams of yeast powder, and 5 grams of white sugar. Use chopsticks to mix evenly.
2. The key to kneading the dough is the ratio of flour to water. It is best to make it as soft as possible. 300 grams of flour should be mixed with 180 grams of warm water. Stir while pouring, and stir in one direction to form a flocculent dough.
3. Start kneading the dough with your hands until it reaches the state of basin light, surface light and hand light, and it feels soft to the touch.
4. Cover the pot with a lid or a layer of plastic wrap, place it in a warm place, and let it rise for an hour until it doubles in size.
5. When the time is up, open it and take a look. The dough has puffed up and there is rich honeycomb tissue in the middle. Many people always say that the dough failed to rise. You can compare it and see which step is the problem?
6. This kind of dough can be used to steam buns, bake flatbreads, or make buns. It can achieve the softening effect. If the dough tastes normal, let’s continue. If the dough has a slightly sour taste, take 1 gram of baking soda and use a few
When the dripping water melts and is sprinkled on the dough, the sour taste will be neutralized.
7. Sprinkle some dry flour on the chopping board, pour out the dough, and start rolling up your sleeves to knead the dough. The kneading time should not be too short, and the air should be drained out. Knead it into a smooth dough, then roll it into a long strip and divide it into
Equally sized dough.
8. The dough for the flatbread should be larger, similar to the buns. Use the front and back of your palms to flatten it, and then roll it into a round cake shape.
9. After everything is rolled out, put it out of the pan first, and then proof it twice. This is also the key point to ensure the success of the flatbread. The proofing time is 10 minutes. It only needs to look light and light, and it will be almost twice as big as the original one.
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10. Use a frying pan or electric baking pan, brush it with a layer of vegetable oil, put the dough dough into the pan, and bake slowly over medium-low heat. As the temperature rises, the cake will slowly puff up and become soft.
11. When both sides turn golden brown, the flatbread is considered a success. You can eat it after taking it out of the pan. The dough is soft and delicious. It is especially delicious when eaten with vegetables.
12. The flatbread made in this way is delicious when hot, just like bread. It is still soft and chewy even when it is cold. If you want to eat sweet, you can improve it and add bean paste.
The filling is sweet, soft and delicious.
Summary of skills 1. The ratio of flour to water must be well controlled. Using 500 grams of flour as a standard, approximately 260 grams of warm water, 5 grams of yeast powder, and 7 grams of white sugar. White sugar helps fermentation and increases the survival rate of yeast.
2. Such dough cakes can be filled with fillings, including sweet, salty, meaty and vegetarian fillings. You can use them freely.
3. No matter which tool is used to pancake, it is best not to cover the pancake, and the pancake should not be simmered for too long.