How do you make a frittata so that it doesn't get hard when it's cold?

Strictly speaking, there are two kinds of oil cakes, one is deep-fried and the other is pan-fried. The deep-fried doughnut needs to be made with flour, which fluffs up when it gets hot, so the doughnut is yellow on the outside and soft on the inside, and tastes fluffy and not hard when it's cold. The fried dough cake is made with hot noodles, hot noodles means using hot water and noodles, dead noodles is using cold water and noodles. Oil cakes made with hot noodles are much softer than dead noodles, and they don't harden when they cool.

The deep-fried doughnut goes well with hoisin soup, and the pan-fried doughnut goes well with millet porridge, both of which I love. Here are two ways to share with you;

Inputs: flour, eggs, baking soda, yeast, warm water, sugar, cooking oil

Step 1: First, three grams of yeast, twenty grams of sugar poured into two hundred milliliters of warm water and melted. Then pour one gram of baking soda into the flour and mix well.

Step 2: Beat the eggs into the flour and mix well, then pour the melted yeast water into the flour in small batches, stirring to form a large floury mass, and then arrange the floury mass into a thin, soft dough and cover with plastic wrap to ferment until it doubles in size.

Step 3: Grease a panel with some cooking oil, remove the risen dough and place it on the panel, dividing it into even doses.

Step 4: Organize the dosage into a round shape, press the dosage flat by rubbing some cooking oil on the palm of your hand, then roll it out thinner with a rolling pin, and then use a small knife to make two to three cuts in the middle of the pastry.

Step 5: Heat a wok with a little oil, add chopsticks, and when bubbles form around the chopsticks, add the pastry and fry over medium-low heat.

Step 6: The pastry will expand rapidly, so turn it over when it's fully set and fry until it's golden brown on both sides.

The dough for the pancakes must be thinned out a bit, not like steamed buns and noodles, or else the pancakes will be very hard right out of the pan, not to mention cooled. Add some baking soda is also to make the cake more fluffy and soft, like the original flavor can not add sugar, like salty flavor can also add a little salt to the flour, like the onion flavor, add some chopped green onion is also OK.

The center of the cake must be cut a few knives, into the pot after the cake will be quickly fluffy up, the center of the cake does not hit the knife, the center of the piece is very likely to be unable to get up, the texture of the natural will not be fluffy.