When baking pancakes with a baking pan at home, they always feel too dry and hard, and the taste is not good. So how can we bake pancakes that are moderately soft and hard but also chewy and delicious? The editor below will give you some tips to popularize science, I believe it will be helpful to you. Use warm water to make pancakes. The pancakes will not be hard or dry, and they will not take your teeth to eat.

When kneading the dough, do not use boiling water to knead the dough, because this will scald the dough and cause it to burn. At this time, the crust of the cake will no longer be crispy, and the dead dough inside the cake will be difficult to eat, will not form big bubbles, and will have no layers. If you use cold water to knead the dough, the dough must be hard, so you have to use warm water to knead the dough. When kneading, be careful not to pour all the water in at once. You have to knead it a few times and then pour some more, so that the dough can be enough. It's soft and not hard no matter how you bake it. Beat an egg into the flour, and the pancakes will be softer

Why do many cake shops make pancakes that are very soft? It’s because they beat eggs into the flour, and the eggs will puff up. Like loosening agent, it will make the noodles very soft and taste more delicious. Generally, it is most suitable to beat two eggs into a bowl of noodles. If you beat too many eggs, it will look a bit like an egg pancake. So about two eggs should be beaten. After beating the eggs into the flour, lightly knead the dough with warm water and an appropriate amount of salt. Then let the dough rise, roll it into a pancake, and bake it in a pan. The pancake will not be particularly hard. The dough is softer and the proofing time is longer

If you are rolling out dumpling wrappers, the editor always makes the dough harder, but pancakes are different. It requires the dough to be as soft as possible, so that it can be baked. The cake will be softer because there is an appropriate amount of moisture in the dough, so the baked cake will not be very hard. Knead the dough as much as possible without letting it have a hard core or lumps inside, so that the baked cake will not have lumps and will have better riseability. And the proofing time of the dough must be long. The longer the proofing time, the softer the dough will be. Remember to cover it with plastic wrap when proofing to prevent the dough from drying out. In addition, when we are frying pancakes, we should try not to make the pancakes too mushy. It only takes about two or three minutes to bake one pancake on each side. If you see big bubbles inside the pancakes, the pancakes are basically cooked.

If you still feel that the dead-noodle pancakes are very hard, you can also put some baking powder in the flour to make leavened pancakes. This kind of pancakes will be soft and delicious, but not hard. You can also make puff pastry, which is crispy and delicious, not dry or hard.