Single pancake is a kind of pastry that our family often eats. The thin pancake is soft and chewy. It can be rolled into fried shredded potatoes, eggs, various cooked meats, etc. Ingredients required: Wheat flour cooking oil. Process: Pour an appropriate amount of flour into a clean basin, knead half of the dough with boiling water, and knead the other half with cold water (in this way, the single cake baked by kneading the dough will not be hard but soft and strong), and then knead the two pieces of dough together. At the same time, cover the closed face tightly with a pure cotton towel and let it sit for 30 minutes. Knead it a few times during the process. The more you knead it, the smoother it will be. Take the batter, cut it into small pieces, knead the small pieces into long strips, and then divide them into small pieces. The size of the bun skin should be even. Flatten each dough piece, brush a small amount of cooking oil on one side of the dough, and then stack another dough piece on top of the oiled dough piece.
Use a rolling pin to roll a pair of dumpling skins into pancakes, put the rolled out pancakes into a heated electric pancake pan or stainless steel wok, and heat the pancake pan or stainless steel wok again. , when the pancake is puffed up, turn it over and bake again. When the other side is puffed up, the pancake is cooked. Cut the pancake in half while it's hot. Since we painted it in advance, it's easy to separate. Place the baked single cake into a basket or basin while it is still hot, and cover it tightly with a thicker clean cotton towel to prevent the pancake from being easily panned. Single pancake is a special delicacy of our country, loved by people of all ages! First, add 5 grams of salt to 500 grams of wheat flour, knead the dough with 300 grams of warm water, and let the dough rise for 30 minutes. This way, the single cake will taste better when eaten! Divide the dough into bun wrappers and flatten them into 8 pieces and place them together (but each layer needs to be brushed with vegetable oil to avoid sticking together). Steam for eight minutes.
In this way, you can make a delicious single-cake-flavored product. You can roll it with fried shredded potatoes, or add some lettuce, sausage, and some sauce! Steamed spring cake: one pound of flour! Six ounces of wet hot water! Five grams of salt! After closing it! Stretch out, cool and knead into a ball! Remember to let it cool before sealing the bag to wake up! Otherwise it will taste sticky! Get rid of the buns! Roll it into dumpling wrappers! Brush with oil! Get some wheat flour! So open! Groups of ten! Roll it out thinly! Brush the drawer with oil! Steam for 6 to 10 minutes depending on the thickness of the spread! Prepare two bowls of flour, add a spoonful of salt, mix well, and mix the dough with water. After the flour is combined into dough, start kneading it into a smooth and smooth batter. Add a layer of oil to the surface of the kneaded dough to lock in the moisture, and then Cover the fresh-keeping bag and let it rest for 40 minutes.
Prepare a small plate, add a spoonful of flour and a little oil, stir to make a thin pastry, brush a small amount of oil on the surface, knead the risen batter into long strips, and then cut into pieces. For dough balls of the same size, roll them into a round shape with your hands, squeeze the dough balls with your hands, and evenly brush a layer of puff pastry over them. Cover the dough with another layer of puff pastry and brush it with another layer of puff pastry. After stacking the three ingredients, roll it into a very thin cake shape. Change the heat of the pan to medium heat and put in the cake base. Fry one side until the color fades, then flip and fry the other side. Fry both sides until the color fades. Then it is ready to serve. After taking it out of the pan, Unwrap the single cake one by one, and the single cake will be as thin as paper, soft and chewy.
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