Do you need to add oil to the hand cakes and noodles? How to do it better?
Similar to scallion pancakes, hand pancakes are a very popular fast food snack in recent years. Raw hand pancakes are sold on major shopping websites and supermarkets. We mothers also like to buy some to take home, fry a piece of hand pancake in the morning, add an egg, two slices of bacon and two slices of lettuce, and drink it with a glass of milk for breakfast. Being a mother can give you a little more sleep in the morning and give your family a change of taste.
It is not difficult to make hand pancakes. My family bought hand pancakes once. Every time I made pancakes, I kept the oil paper and made them myself after eating all the pancakes I bought. cake. The hand cakes you buy are relatively light in weight and thin in texture. One hand cake is not enough for an adult, so it is better to make it yourself.
You don’t need to add oil when kneading the dough with your hands. When the dough is risen, brushing a layer of oil on the surface of the dough can maintain the moisture of the dough and increase the extensibility of the dough. Hand cakes are different from egg cakes. When mixing hand cakes with noodles, you must use half boiling water and half cold water. Use half-boiled noodles to make hand cakes. The amount of water is larger, and the fried cakes will be softer. Otherwise, the hand cakes will become hard when cold.
You don’t need to add oil when kneading the dough with your hands. When the dough is risen, brushing a layer of oil on the surface of the dough can maintain the moisture of the dough and increase the extensibility of the dough. Hand cakes are different from egg cakes. When mixing hand cakes with noodles, you must use half boiling water and half cold water. Use half-boiled noodles to make hand cakes. The amount of water is larger, and the fried cakes will be softer. Otherwise, the hand cakes will become hard when cold.
The specific method of making original hand cakes is as follows
Ingredients: flour, salt, salad oil, boiling water, cold water
Step 1: Pour 500 grams of flour Put it into a basin, add two grams of salt to increase the gluten of the flour, draw a line from the middle of the flour, pour half of the flour into 150 grams of boiling water to knead the dough, and pour the other half of the flour into 150 grams of cold water to knead the dough.
Step 2: Knead the two kinds of dough together to form a smooth dough. Divide the dough into portions of about 120 grams each, and then brush each portion with a layer of salad oil. Place in a basin and let rise for half an hour.
Step 2: Knead the two kinds of dough together to form a smooth dough. Divide the dough into portions of about 120 grams each, and then brush each portion with a layer of salad oil. Place in a basin and let rise for half an hour.
Step 3: Make a little puff pastry when the dough is resting. Pour an appropriate amount of flour into a bowl, add an appropriate amount of salad oil and stir into a paste without dry flour. If you feel that raw oil has a smell, you can heat the oil to remove the smell before using it.
Step 4: Apply a layer of salad oil on the board, take out the risen dough and directly roll it into a very thin rectangular dough with a rolling pin, and then spread the pastry evenly on the dough.
Step 4: Apply a layer of salad oil on the board, take out the risen dough and directly roll it into a very thin rectangular dough with a rolling pin, and then spread the pastry evenly on the dough.
Step 5: Then fold it layer by layer like a fan, and fold it into a long and thin strip. Roll it up from one end to the other, stretching it while rolling, and finally turn the edge down, and let it rest for five minutes again. If you make more, you can roll the first cake into a round cake shape. Step 6: Preheat the electric baking pan without brushing oil, put the cake embryo into the pan, fry one side until slightly brown, then turn over and continue frying. Fry both sides until golden brown and serve.
Step 6: Preheat the electric baking pan without brushing oil, put the cake embryo into the pan, bake one side until slightly brown, then turn over and continue baking. Fry both sides until golden brown and serve.
Tips for hand pancakes: If you can’t finish it, put it on a parchment paper and put it in the refrigerator. Remember not to use cold water to knead all the dough. The dead dough pancakes kneaded in cold water will have a very hard texture and will be difficult to crisp up. One cake embryo weighs about 120 grams, neither thin nor thick, easy to cook and not fragile.