Pasta has always been a very important staple food in our daily life. For example, the steamed buns, steamed buns and cakes we often eat are all made of flour, and many people usually make them at home, especially steamed buns, which are more delicious than those bought outside.

But many people don't know the skills of making pancakes, so most people seldom bake pancakes at home. A friend of mine was very keen on pancakes for a while, so he tried to cook them at home several times, but every time they were thick and hard, and they tasted like chewing wax, which was really terrible.

Pancakes are thick and hard because you added the wrong water to the flour! Remember three points, the baked cake is thin and crisp.

Why are the pancakes sold in the pastry shop thin and crisp, while the pancakes baked by everyone are thick and hard? Later, my friend said that I didn't know until I asked the chef. It turns out that I always add the wrong water when mixing noodles. No wonder I can't bake a delicious cake. The chef also taught her to remember these three points to ensure that the baked cake was thin and crisp.

First of all, the chef said that many people are afraid of cold after winter, so they will add a little boiling water or hot water when kneading dough. Noodles scalded with hot water are "dead", and baked cakes are naturally unpalatable, so many people don't pay attention to them, so they can't always make thin, crisp and delicious pancakes.

If you want to make thin, crisp and delicious pancakes, you need to use cold water and flour. It is ok to adjust the water temperature properly, but you should pay attention to the steps of adjusting the water temperature.

Adjust the water temperature before pouring the flour, and don't mix it directly with hot water, because high temperature will directly burn the texture of the flour. When making pancakes and noodles, the water temperature should be 25-35 degrees. The noodles kneaded at this temperature not only ferment quickly and well, but also knead more evenly, and the baked cakes will be thinner and crisper!

Secondly, the second point we need to pay attention to is the ratio of water to flour.

Too much water will make the baked cake not easy to form, and the taste is soft but not brittle; If you add too little water, the baked cake will be dry and hard. When making pancakes and dough, the best water surface ratio is 1:2, so that the mixed dough is elastic, and the baked cake is thin, crisp and delicious.

The last point is the temperature of the pancakes. If the temperature is not well controlled, pancakes are easy to fail.

The temperature is too small, the pancake is too slow, the pancake is not fragrant or brittle, and the surface is not brittle; If the heat is too high, pancakes are easy to burn on the surface, and raw food makes the taste worse. Therefore, the optimum temperature for baking cakes is around 1 15 degrees, and the maximum range is between 1 10- 120 degrees, so that thin and crisp cakes can be baked easily and there is enough time to prepare the next cake.