tip 1: use ordinary flour, cooking oil, salad oil and salt in proper amount, 1 kg of flour and 6 parts of water, that is, the ratio of flour to water is 1:.6
tip 2: scald the flour before mixing. That is, half hot water (8℃) is used to iron the noodles, and the other half cold water is added to make the noodles well.
tip 3: when the dough becomes flocculent, add cooking oil to knead the dough to a slightly softer dough. Cover with plastic wrap and bake for about 2 minutes.
tip 4: knead the dough carefully, that is, reach the "three lights" standard of basin light, hand light and face light.
tip 5: sprinkle some dry flour evenly on the chopping board, and put the awakened dough on the chopping board without kneading. Directly stretch into long strips, knead into small doses, and brush the surface with a layer of salad oil. Then roll it into a cake about 2 mm thick.
tip 6: preheat the electric baking pan in advance (the upper pan is controlled at 16℃ and the lower pan is controlled at 14℃), put the rolled bread flat in the electric baking pan, and brush a layer of salad oil on the surface.
tip 7: bake at the set temperature, lift the lid of the upper pan in about 8 minutes, turn the cake over, and take out the pancake in about 2-3 minutes.
The pancakes should be chewy and not hard, and the dough should be half cold water and half hot water. When baking pancakes, the oil is brushed on both sides to lock the moisture, and the cold cakes will not become hard; Preheat the pancakes in advance, and don't cook them in a cold pan; The time to turn the cake over should be well grasped, and the cake will become hard after overtime.