Pancakes can be divided into many types, including home-made breaded ones, sauce-flavored ones with scallion oil, etc., but home-made pancakes are the mainstream. Whether home-made pancakes are delicious or not directly tests the skill of the cook. A delicious pancake may be crispy on the outside, tender on the inside, or soft and boneless, but all have distinct layers and are neither dry nor hard after cooling. If you pick up a piece of cake and take one bite and lose the interest to continue eating, then the cake is not up to standard. On the contrary, if you take one bite and immediately take a second bite, and don’t want to stop eating until your stomach is full, it is definitely a product made by an expert. Home-style pancakes

Ingredients: 500 grams of ordinary flour (medium gluten), about 330 grams of warm but not hot water, 4 grams of salt, appropriate amount of cooked peanut oil (used when wrapping pancakes in oil, not raw oil, as the taste will be (different), appropriate amount of oil (for pancakes).

Specific methods:

1. Before officially kneading the noodles, we need to prepare about 330 grams of hot water. How hot is it? Just put your fingers into the water so that it doesn't feel unbearably hot. You cannot use boiling water, but you can use cold water. When using cold water to knead the dough, you need to extend the relaxation time of the dough. Using warm water to knead the dough can shorten the time it takes for the dough to rest.

2. Take 500 grams of flour, pour in hot water and stir with chopsticks until there is no dry flour. The amount of water is sufficient, the pancakes must be soft, and the amount of liquid must be large. The dough is very sticky at this point, don't use your hands, otherwise you will doubt your life.

3. Then cover the dough, either with a pot cover, a plate or plastic wrap, and let it rest for about half an hour, allowing the flour particles to fully absorb the water.

4. After resting for half an hour, the rough dough is no longer as sticky as before. Sprinkle some dry flour on your hands and knead the dough evenly and finely. During the kneading process, use some hand powder from time to time. After the dough is kneaded, continue to cover and let it rest for more than half an hour.

5. The relaxed dough is extremely soft and delicate, and the unity of the water surface is vividly reflected here.

6. Sprinkle a layer of dry flour on the chopping board to prevent sticking. Take a piece of dough and put it on the chopping board. Do not knead it again. After arranging it into a circle, roll it out directly into a large rectangular piece, and then brush it. A layer of oil, and then sprinkle with little bits of dry flour. This step is to prevent the layers of pancakes from sticking together.

7. Roll it up along the long side, pinch the ends tightly to prevent oil leakage, and roll it up from both ends to the middle. There are many ways to shape pancakes, this is just one of them, but the purpose is the same, to make pancakes have layers and more layers.

8. Stack the rolled cakes up and down, and press gently to flatten them.

9. Roll out the pancake gently, do not use brute force, otherwise the layers of the pancake will stick together. After rolling it halfway, turn it over and roll the other side. The purpose of this rolling is to make the layers of the pancake even better. Evenly, think about it yourself. When the cake is rolled out to a moderate thickness, it is ready to be pancaked.

10. Brush the pan with oil, put the pancake greens into the pan, and pan pancakes over medium-low heat. The pancakes should be neither large nor small, otherwise they will be mushy or hard.

11. Brush the pancake with oil again before turning it over until the pancake is golden brown on both sides. If you want the texture to be crispy on the outside and tender on the inside, turn up the heat appropriately before taking it out of the pan, flip the pancake quickly, and bake it for an extra ten seconds. The reason why you need to turn up the heat is because the cake is already cooked at this time. Using high heat will cause the crust to quickly lose some moisture and become crispy, but the inside of the cake can still be soft.

12. Make all the cakes according to the above steps and cut them into pieces for consumption. Those who are generous will not cut the cake at all, but just tear it open and eat it. If you have a big appetite, you don't even need to tear it apart. You can just pick up a piece of pancake and roll it into a roll. Hold the pancake in one hand and a green onion in the other. Eat one piece of pancake and one piece of green onion. It's super refreshing to eat. Summary:

1. The pancakes must be soft and the amount of water must be sufficient when kneading the dough. Regarding the question of whether the water should be cold or hot, as long as it is not very hot water, it is fine. Some people like to use boiling water to bake semi-hot noodle cakes, but its taste is not as good as that of hot water or cold water. When you scald the noodles, the flour will gelatinize and the cake will lose its pliable texture.

2. After the dough is mixed, be sure to give it enough time to relax. If you have enough time, you might as well let the dough rest for two or three hours. The baked cake will taste better.

3. Use the right fire for pancakes, not too big and not too small. Just use medium or small fire to pancakes. During the process of pancake frying, keep pressing with a spatula to facilitate layering.

4. If you can't finish the cake in one meal, you should put it into a food bag in time and tie the mouth of the bag to prevent it from drying. In this way, the cake will not become hard even if it is cold. Therefore, not only do you need to learn how to bake pancakes, but you also need to learn how to preserve pancakes.