Hello everyone, I am Hong Yang, a person who likes to study various food at home, especially sharing family food!

Silk pancake is a specialty pasta in Northeast China. The paper-thin pancake is rolled with crispy and refreshing potato shreds. It is so fragrant when you take a bite. I remember when I was a child, my mother would often bake gluten cakes for us. At that time, we would gather around the pot for fear that we wouldn’t be able to eat them. Nowadays, life is getting better and better. We can eat gluten cakes every day, but it seems we can never eat them when we were young. The taste is gone! Occasionally I bake gluten cakes for my husband and daughter, and they also like to eat them very much. In fact, making gluten cakes is very simple. As long as the dough is cooked well and the dough is cooked well, that’s half the battle. Okay, nonsense. Without further ado, I will tell you how to do it now.

2. The eating method of gluten pancakes is similar to that of spring pancakes, but the gluten pancakes are thinner, softer and chewier than spring pancakes, and the gluten pancakes are more elastic. Although they are soft, they are not easy to roll when rolled. Easily broken. First, let’s make the noodles. 300 grams of flour and 2 grams of refined salt to increase the gluten of the noodles. Stir evenly first, then scald half of the noodles with 90 ml of hot water and half with 80 ml of cold water. Stir them all together. Pour in 10 ml of cooked oil, and then knead it into a smooth dough. We want the pancake surface to be slightly soft, then close the lid and set it aside to bake for half an hour.

3. When making noodles, let’s cut some shredded potatoes. After cutting, soak them in cold water for 20 minutes to soak out the starch inside so that the shredded potatoes will be crispy. Cut some more leeks. If not, you can also add shredded green peppers. When the time is almost up, we wash the potato shreds twice more and then control the water. Pour oil into the pot, then add the peppercorns directly. When the oil is hot, the peppercorns will smell fragrant. Take out the peppercorns and add two small red peppers. Stir-fry twice before adding the potatoes. Shred the potatoes, then stir-fry the shredded potatoes evenly, then add the leek segments, stir-fry a few more times, add a few drops of vinegar essence, an appropriate amount of refined salt, a little chicken essence to enhance the freshness, stir well and you can take it out of the pot, here Add vinegar essence, firstly, to increase the taste, and secondly, adding vinegar essence will make the potato shreds crispier.

4. After the dough is ready, place it on the board and knead it again, then cut it into small uniform pieces. We then knead each small piece evenly, press it flat, and roll it out. Pancakes, then put the pancakes into groups of 5. Don’t forget to apply a layer of oil in the middle of the two pancakes! We then press the pancake in a circle from the middle outwards with our hands, so that the rolled out pancakes are almost the same size. After all the cakes are rolled out, preheat the electric baking pan without oiling, then put the cake in, close the lid and simmer for 1 minute, turn over when the time is up, and then turn over after 30 seconds, then we can layer it layer by layer. Isn’t it very easy to take off the tendons?

5. Our gluten cake is ready. It is as thin as paper, chewy and delicious. Then roll it with the shredded potatoes we just fried. It is really delicious. If you want to eat it in the morning For gluten cakes and shredded potatoes, we can make the dough at night. Then we can knead the dough with cold water. Apply a layer of oil on the dough to prevent the water from evaporating. It is very simple to make it when you get up the next morning. If you have time You should try it too!

Ingredients list: 300 grams of flour, 2 grams of refined salt, 90 ml of hot water, 80 ml of cold water, 10 ml of cooked oil, shredded potatoes, appropriate amount of leeks, appropriate amount of red pepper, refined salt, chicken essence, edible Oil, vinegar

Hong Yang’s warm tips: 1. The dough of the pancakes must be soft and soft before you can pancakes.

2. Soak out the starch in the potato shreds, and add a few drops of vinegar essence when frying, which will make it especially crispy and refreshing.

Okay, today’s food is shared here. I am Hong Yang, a person who loves life and food. If you think it is good, please leave a like. If you find it useful, please save it. , if there is anything wrong or if you have better ideas, please leave your valuable comments. Thank you everyone. Your support is Hong Yang’s motivation. We will see you tomorrow