Composition:
Ordinary flour and peanut oil are suitable.
working methods
1. Pour the flour into a basin, blanch half of the flour with boiling water, and stir the flour into pieces with chopsticks while pouring boiling water.
2. Break the other half of the flour into pieces with clear water, scald the flour with boiling water, scald the other half with cold water, and finally mix the flour together to make dough. This kind of noodles tastes soft and firm after being burnt thin.
3. In order to increase the elasticity of the dough, knead a little oil in the dough and knead the dough evenly.
4. The dough is oily, and the pancakes made are soft and chewy.
5. After half an hour, take out the dough and knead it evenly, so that there is no pimple inside the dough.
6. Knead the dough evenly and cut it into a batter slightly larger than the batter used for wrapping jiaozi.
7. Knead the dough evenly and flatten it, and brush a thin layer of peanut oil on one side of the dough.
8. Take another batter and gently press it on the oiled batter. Brush a little peanut oil between the two doughs, and the pancake will be easily uncovered into two pancakes when it is cooked.
9. Roll the dough into thin slices with a rolling pin, and the rolling pin rotates while rolling, so that the cake rotates with the rolling pin on the panel.
10. Roll out the rolled pancakes with a rolling pin and spread them on the preheated pancake pan. When spreading, you should start from one side of the pancake pan, so that the bread can be spread evenly in the pancake pan.
1 1. Heat the pancake pan until the pancake expands, then turn it over and bake the other side.
12. When small flowers (even small paste spots) appear on both sides of the bread, the cake is cooked.
13. Stir the baked pancake with chopsticks from the middle while it is hot to make two pancakes. Put the baked pancakes in a clean container and cover them with a clean towel to prevent them from becoming brittle.