Add cold water when kneading the dough. Use the dough directly after kneading it or cover it with plastic wrap and let it sit for a period of time. The biggest advantage is that it has a chewy texture and is resistant to cooking. The disadvantage is that it is not easy to digest and is suitable for frying. , fried, baked, boiled and other foods, it is common to knead the dumpling wrapper with your hands, and then seal it with plastic wrap to let it rest. After waking up for about half an hour, you can knead again until the dough is smooth and you can start making pancakes. Use boiling water and flour to bake the cake. The cake will be particularly soft, but the disadvantage is that it lacks chewy texture. Heat the electric baking pan and brush it with peanut oil, put in the rolled out cake embryo, fry it slowly over low heat, brush oil on the surface of the cake while frying until even bubbles form on the surface of the cake, turn it over, brush with oil again and continue frying The protein molecules in the dough will not be destroyed until warm water is used. Warm water is used to mix the dough with water between 50℃ and 60℃. The characteristics of the dough are that it has a certain degree of toughness and stickiness, and is full of plasticity. The finished product is not easy to lose shape, and the dough is white, dark, and slightly shiny.

Put the alkaline noodles into a bowl, add a little warm water, mix thoroughly and filter to remove impurities to form alkaline water. Put the flour in a basin, add a little salt and alkaline water, mix thoroughly, then use warm water to form a dough, cover it tightly with a damp cloth, wait for 30 minutes until it becomes firm, add a little flour and knead evenly. The water temperature of 20°C to 30°C is the most reasonable. It can fully integrate the dough with the water. The kneaded dough is very smooth and especially elastic. The dough that comes out is twice the size of the normal dough, very plump and baked. The cake is golden and feels particularly chewy in your mouth.

First add an appropriate amount of boiling water. Stir it and it will form a relatively large dough. Then add an appropriate amount of cold water and stir while pouring the water. The ratio of boiling water to cold water is generally 1:3. Otherwise, it will become hard if the heat is too high or the time is long. Basically, it takes about ten minutes to make a pancake. It is crispy on the outside and tender on the inside, layer by layer. My kids love it. The pictures were taken a few days ago and I didn’t have time to take a video. If you have any questions, you can ask me privately at any time.