Figure 1 is rolled out directly to cook
Figure 2 is rolled out and woke up for ten minutes
Hello, you need to knead, the more you knead the more fragrant the cake, when the cake is cooked out of the more layers of the more good to eat
The pasta is the north of the often eaten food, such as noodles, steamed buns, cakes, and so on, and so on. Eat more or steamed buns, do your own steamed buns have been relatively few, basically outside to buy steamed buns to eat, but sometimes steamed buns sold out, they will be at home to do the cake to eat, I just started to do the cake, the cake is always harder, I do not know where to do it wrong, and then found out that there is a detail did not do a good job, pancakes on the details of the requirements of the relatively high.
I don't know if you have noticed, when making pasta, sometimes you have to flour, sometimes not, what is the difference between these two different practices? Generally speaking, the hair of the noodle is more fluffy, more air holes inside, suitable for making rolls, so that the rolls made out of good taste. The opposite is true for pancakes, which need to be chewy and are often made with undeveloped noodles, often referred to as dead noodles. If you use the non-developed surface to make rolls or steamed buns, the buns are not easy to cook and are very hard, so that is not the characteristics of steamed buns or rolls.
Preparation of ingredients: flour, sesame seeds, eggs, green onions
1. Prepare a basin that can be and flour, add the right amount of flour, the amount of flour according to their own situation, and then add the right amount of warm boiled water, start kneading, this is more work, it takes a little longer, and finally kneaded into a dough.
2. Knead the dough with a rolling pin to spread, the surface of a layer of cooking oil, and then sprinkle some sesame seeds, chopped green onion and salt.
3. Fold the dough over and roll it out with a rolling pin to make it even.
4. Prepare a pan, put a moderate amount of cooking oil in the pan, the oil is 70% hot, put the rolled out cake, to fry until both sides are golden brown on it, it is too big cake, you can cut into a piece of a piece. In this way, crispy and crunchy cake is ready.
Need to pay attention to is and the pasta with warm water, do not use cold water, with cold water out of the cake will be very hard, difficult to chew. Introducing a little knowledge, there are generally two kinds of flour, one is the flour with self-rising flour, this flour is often used in the production of cakes, self-rising flour is also known as "fast-raising face", from the name can be seen, the face of the fast-raising, this kind of flour is generally required to quickly fermented within a period of time Ann. There is also a kind of flour with yeast, yeast contains yeast, yeast in the anaerobic respiration, decomposition of sugar in the flour, producing carbon dioxide and water, the resulting carbon dioxide will make the dough full of air bubbles, so that the dough is fluffy, and make the pasta will be more delicious.
The best thing to do is not to knead the pasta after the pancakes are made, but there are bubbles inside the pancake, try to use the press drop technique to give the pancake exhaust, use your fist to press the bubbles out, or you can use a rolling pin to press the bubbles out of the dough drop.
In addition to the cakes need to be pressed, row of bubbles, what other hot or warm water or cold water cakes do not knead, the dough out of the wake up drops on the panel directly to make the cake Pi on the good.
We do steamed bread is to knead the dough drop the smoother the better, steamed out of the drop of steamed bread the more delicate. The cake is different, pancake flour drops when you can simply knead it on the good, kneading too smooth cooking pancake level is not good not fluffy,
so that the flour pancake is not recommended to knead the face, with the pressure technique to the air bubbles out on the good.
The pasta practice is a lot, learning is also a lot, need to learn more, and constantly summarize and accumulate experience, that we cook hairy pancakes, then hairy noodles after kneading it? In fact, the process of making cakes and making buns is the same process, from and flour, flour to kneading, waking process is not too different, only one is branding, one is steaming, so the branding of cakes and making buns as well as after the flour need to kneading exhaust, so that out of the hairy cake is more delicate, fluffy and tasty.
Today I'll teach you a new way to make flour cakes - carrot flour cakes.
Ingredients: flour, carrots, vegetable oil, pepper, yeast.
Preparation method is as follows
1: Steam the carrots, break them into puree and let them cool, add yeast powder to the flour and pour the carrot puree into it.
2: Pour in water, and form a dough, cover and put in a warm place to ferment until double in size.
3: Knead the dough vigorously to deflate until the honeycomb air holes in the dough disappear, then divide the dough into one large and six smaller ones.
4: Roll out one large and six small dumplings successively, then cover with plastic wrap and let rise for half an hour. Pile the six small dumplings on top of the large one, grease them with oil and sprinkle with pretzels (or sugar if you have a sweet tooth).
5: Once the six patties are on top of each other, roll up the edges of the bottom large patty and wrap it around the edges of the top small patty.
6: Place the rolled patties in a steamer, bring the water to a boil and continue to steam over high heat for 20 minutes, turn off the heat and continue to simmer for 5 minutes to remove the pot.
7: Take out the pancake pan, put the oil in the pan, when the oil is hot, put the steamed pancake into the pan, and fry both sides until brown.
8: Cooked pancakes, look is not very appetizing.
Note
1: today to give you the carrot flour cake practice, partners can also use their imagination, pumpkin flour cake, purple potato flour cake and so on can try to try to do it.
2: the cake first steamed and then cooked, so that you can reduce the cake in the water evaporation time, out of the cake more fluffy and delicious.
3: and the pasta, if possible, and the pasta and some soft, so that the cake out of the hard more delicious.
4: The seasoning between the layers of the cake can be selected according to their own preferences, such as sprinkle some pepper, or put some green onions, chili powder and so on can be.
Summary
Today on the practice of hairy pancakes to share with you here, partners learned it, is not as difficult as imagined, you can follow the above method to try to do it yourself, there are any questions you can choose to leave a message below, so that we can communicate, exchange and learn together.
After the pancake flour to knead this problem as the north to eat pasta grew up my answer is, certainly to knead! Why?
1. Molding
The flour after fermentation with water becomes very fluffy and is a large piece of dough, it is not possible to use a large shapeless dough to make cakes. Generally divided into a large dough into a small dough, kneaded into a round shape, and then rolled into a thin thickness of the right round shape of the pancake waiting for the pot to open the cooking, so that in the pot to facilitate the turning and pancake shape beautiful and increase appetite and appearance!
2 increase the pancake enclosure
People who have eaten pasta know that after fermentation of the dough after repeated kneading, the dough will be delicate, increase the whiteness, and the most important thing is to make out of the pancake is very tendon to the chewy, and eat up the enclosure is very make people stay. So pancakes must be kneaded after flour!
The above is just a little experience in personal practice, for your reference, like remember to observe and forward yo!
These are just a few of the things I've learned from personal practice!
This baby after the flour, to knead the surface to knead very smooth, and then wake up for 20 minutes so that the steam out of the, uh pasta ah or cooking cake ah, will be more delicious.
Hello everyone I'm rural Jin Tan, to answer this question I'm very happy, hair surface pancakes must be kneaded, because one, if you don't knead is not branded, second, hair surface pancakes, kneading, that is, to drain the hair surface inside the air, three, hair surface pancakes, not only kneading, but also kneading, hair surface inside the air, but also in the molasses, if you don't kneading this hair surface, the surface will be more weak, no If you don't knead the dough, it will be weak, no sinews, and the texture is not strong. Generally, we call kneading the dough as panning, and after panning the dough, the cake will have a sense of hierarchy, and the second molasses will be good for the softness of the dough, so you must knead the dough a few times more. I hope my answer can help you, thank you for watching and supporting.
Should I knead the pancakes after they've risen or not? I'll answer this question! I categorize pancakes into two types: one is whipped and the other is unwhipped. My family often serves a variety of pancakes for dinner, so I often make a variety of pancakes.
I usually categorize the cakes as follows:
Some of them are pictured, all of which I made myself, and I kind of forgot to take a picture [cover my face]
Non-flouring cakes: homemade pancakes, scallion pancakes (Picture 1, Picture 2), sugar pancakes, battered pancakes, egg pancakes, and so on
Flouring cakes: buns with meat buns (Pictures 3 and 4), pretzels with fire (Pictures 5, 6, and 7), and so on
Sesame baklava and other cakes,
In addition, the softness of the cake, the number of layers, these are and the kneading is warm water, cool water, salt in the dough, sugar (generally I will add a little sugar, sugar is not for sweetness, and improve the state of the dough) or add oil crisp and pancake production methods related! Purely personal opinion, I hope to help you [smile]
Branding hair surface cake generally in the hair surface when the surface of the more thin and soft to make out of the cake on the more hair soft the more delicious.
When you knead the dough, try not to knead it like you would any other pasta, but just use the dry flour that you sprinkle on the panels to organize it into shapes.
If you're a novice and you're not sure how to handle it, use more dry flour, and then make up for it by letting the second batch of molded cakes rise for a little longer.