Using hot boiling water to make the dough will keep the cake from getting hard even when it is cold.

Let the dough rest for an hour to ensure it does not shrink when rolled out and the cake will taste better. Don't turn the pancake frequently during the process of frying. Flip from one side to the other side. If you flip the pancake frequently, the pancake will become hard.

Preheat the pan in advance. After putting the pancakes in, the whole process is between medium and high. Do not cook over low heat for a long time, otherwise the pancakes will be dry and hard and unpalatable.

Noodle kneading tips for scalding noodles

To scald noodles, you actually use 70 to 100 degrees hot water to knead the noodles. The temperature of the hot water is used to soften some of the protein in the flour ( (i.e. gluten), and at the same time, part of the starch is cooked to allow it to produce a puffing effect, thus reducing the hardness and gluten of the dough.

The pasta made by blanching noodles has a soft texture. Moreover, the higher the water temperature and the greater the amount of hot water used, the softer the final pasta will be and the lower the gluten. Therefore, mastering the optimal water temperature and amount of hot water according to the characteristics of the pasta and personal preferences is the key to success in making hot noodles.

When making hot noodle dough, you should use medium-gluten flour or high-gluten flour. Because medium-gluten and high-gluten flour contain more protein, the hot noodles will not be sticky and pulpy, but soft and tough. . If you use low-gluten flour to make hot noodles, the final pasta will taste sticky.