Want to make the pancake is not hard, grasp these points, to ensure that the pancake is soft, delicious. We make pancakes at home, often encounter some problems, is to make the pancakes hot when eating is soft, once cooled and then eat especially hard, very bad chewing. In fact, this problem occurs when doing pancakes, mainly and when the surface is not used in the right way, such as the case of spring pancakes, the dough should be softer, more moisture in the dough, the pancake naturally more tender. When you do the scallion pancake, the dough should be soft and moderately hard, so that the pancake will be crunchy.

The temperature also determines the softness of the pancake. Boiling water and noodles will be more slippery, also known as hot noodles, warm water and noodles is more common, smooth and tender, cold water and noodles, but cool will be hard. After the case of pancakes at home need to grasp a few points to ensure that you cook out of the pancake soft and tender layer more than hard, the following seems to be a pancake specific practices.

First prepare the ingredients: flour, salt, oil, boiling water, eggs, pepper, small onions. Add three grams of salt to 300 grams of flour and mix well, then use boiling water to scald the dough, in addition to 100mL of cold water, mix it into a dough, add 20mL of oil to it, and knead it with your hands to make it into a slightly softer dough.

After the dough is kneaded, spread an even layer of oil on the surface, then seal it in a plastic bag and let it rise overnight. Add 30 grams of flour, a pinch of pepper and a pinch of salt, then pour the boiling oil into the bowl and mix well to make a shortbread. The dough, which has risen overnight, is very soft and malleable. Remember, don't knead the dough for the biscuits, just roll it into strips. If you knead the dough too much, it will tend to rise, and then the texture of the cake will be hard.

Spread some oil on the cutting board, pat the dough out, stretch it, and spread the shortening evenly over the dough. Remember there is is the point of oiling the pancake to crack and the point of the pancake to be crispy. After spreading the oil, fold the pancake, followed by pressing it flat, folding it again, followed by rolling it up, stretching it and flipping it. That way the pancake will be well organized. Cover tightly with a plastic bag for 5 to 10 minutes when done. Prepare for the next step of cooking. Here we add a little scallion in a bowl, beat a couple of eggs, add a little salt and mix well. Loose pancakes will not shrink when pressed flat, rolled out into a thin sheet of 5mm or less in thickness.

Heat the electric pancake pan on high heat, add some oil in it and wipe it evenly, then put the pancake in it, cover tightly and simmer for about 20 minutes, open the lid, brush a layer of egg wash on top, then cover tightly and simmer for 20 seconds until the pancake inside the large bubbles into the two sides of the golden brown, then you can start the pan. Remember to cook slightly thinner pancakes in the case, must use hot oil to try to avoid the pancake in the pan time, reduce the evaporation and loss of moisture, so that the made will be delicious and not hard. The cooking time must not be too long, less than a minute can be.