I am an authentic northerner, and I eat more pasta than rice, especially pancakes, which is one of the staple foods that my family cooks regularly. Sometimes it's bread, sometimes it's dead bread. My family especially likes it because it tastes "soft". As the saying goes, "Hard-faced steamed bread, soft-faced cake" is the experience summarized by predecessors. If the cake tastes hard, how can the family like it!
This cake tastes terrible. How can we make the cake golden outside, crisp outside and soft inside, or layer by layer? There are two ways to make it, one is made of dough, and the other is made of dead dough. Today, we will use a simple method of making dead dough to talk about how to make cakes crispy outside and soft inside, and put them in the trick of not hardening for three days.
There are still differences between dead cakes, one is cold water and noodles; The other is the production of hot noodle soup, which is divided into semi-hot noodle soup and full hot noodle soup.
1. The disadvantage of the cake made of cold water and flour is that it tastes good just out of the pot and hardens after cooling.
2. Hot cakes have no defects of dead cakes. This is because the gluten in flour is gelatinized with hot water, which reduces the gluten of dough, so the cake will not harden after cooling.
3. If the cake wants to be soft, the moisture content must be high, so that too much moisture will not be lost during the production process, which will affect the taste of the pancake.
Next, make pancakes with semi-hot noodles. Let's take a look at its making process.
-Soft-faced pancakes-
First, prepare the ingredients
1. Main dough: 500g of medium gluten flour, 2g of salt, 3g of edible oil and 350g of hot water at 70℃.
2. Crispy: low-gluten flour 100g, lard 150g, salt 5g.
Second, the production process
Step 1: Put flour and salt into a basin, stir them evenly with chopsticks, then slowly pour in hot water, stir them left and right, mix dry flour and water evenly, add edible oil and knead them into balls.
Step 2: The dough is too soft to knead smoothly. Relax for 5- 10 minutes. Knead into smooth dough, cover with plastic wrap and relax for 20 minutes.
Step 3: Add flour and salt into a clean small bowl, stir well, then put lard into the pot, cut it, heat it to 70%, pour it into flour, stir well with chopsticks, and the cake is ready.
If you like spiced powder or pepper powder, you can add it in moderation.
Step 4: Sprinkle proper amount of flour on the chopping board, move the proofed dough onto the chopping board, divide it into six dough pieces with the same size, and knead it slightly.
Remember not to knead pancakes after waking up, because pancakes taste hard after gluten rearrangement.
Step 5, take a flour dough and roll it into a round dough with a rolling pin. Don't roll it too thin Brush a layer of cake evenly and sprinkle a layer of dry flour to prevent oil leakage.
Step 6: Cut the dough from the center of the dough with a knife, roll it from the incision to the head, then rub it to the edge of the mouth, seal it at the top, press it down from the tip and relax for 5 minutes.
Step 7, take a loose embryo and roll it round and thin with a rolling pin, not too thick, so that it is easy to mature when baking.
Remember that the embryo just made is not easy to roll, let the gluten relax for 5 minutes so that the cake can roll open and round.
Step 8: Heat the pan, brush the cooking oil, put the rolled cake embryo, brush the cooking oil on the surface, cover the lid and cook for about 2 minutes.
The pot is heated and put into the cake embryo to lock the moisture at the bottom of the cake, and the surface is brushed with oil to lock the moisture of the cake, thus reducing the loss of moisture at high temperature.
Step 9: when the bottom of the cake has been baked for a long time, open the lid, turn it over, continue to bake with the lid for 2 minutes, then open the lid, and you will find that the cake has expanded and bubbled, turn it over, and wait until both sides of the cake are golden brown, then you can go out of the pot.
100g cake takes about 6 minutes to cook. Cooking with medium or low fire is well controlled. Cooking with low fire is not allowed, because the water will evaporate easily for too long, which will affect the taste of the cake.
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If the cake wants to be soft and delicious, just remember, 1. Scald noodles with hot water to reduce the gluten of noodles; 2. The water content of dough should be high; 3. Relax the dough and try not to knead it during the production process, so as not to harden the dough. The cake baked in this way is crisp outside and tender inside, with many layers. It won't be hard after cooling for three days, and it's especially delicious. You might as well try to do it in the above way.