How to knead the dough: Add a little salt to cold water, make it soft, and wait for 3-4 hours. When kneading, use chopsticks to stir the dough until the dough is dry, then knead it quickly and it's done.

I learned it while working in a restaurant, and it's very delicious. How to make pancakes: they are crispy because there is a lot of oil.

Layering is also easy. Thin the dough, brush the oil evenly, fold it layer by layer, and fold it thickly again. The oil will be separated in the middle and the noodles will not stick together. After heating, the layers will naturally form.

.

.How to make the flour softer: 1. Pour the flour on the chopping board, add a cup of boiling water (it must be boiling water, hot noodles are softer), prepare a pair of chopsticks (for stirring the flour, of course, if you think your hands are not afraid of boiling water

Hot or not prepared).

2. Pour water little by little and stir with chopsticks at the same time to make the flour form a flocculation (the pouring of water must be slow and the stirring must be fast, otherwise the flour will form large pieces and it will be overcooked), and at the same time, it will form a flocculation.

Move the flour aside so it doesn't get in the way.

3. When the flour has all formed into a fluffy shape, you can put down the chopsticks and let the flour cool down (don’t let it cool completely, it should be cool enough that it feels warm to the touch, not hot).

4. Knead the flour into dough and knead until the dough feels strong enough to wake up.

5. Wake up for about 15 to 20 minutes, knead again, and use a rolling pin to roll it into a large piece. The thinner the better.

6. Pour a little salad oil on the noodles, fold the four sides of the noodles towards the center, dip it in the salad oil (the purpose is actually to spread the salad oil evenly), and then sprinkle salt and pepper evenly (don’t sprinkle too much, you like it)

If you like it sweet, you can sprinkle it with sugar, but it must be soft white sugar (white sugar particles are too big).

7. Roll up the dough from one side into a long strip, and cut it into several pieces with a knife (not too big, as it will be difficult to bake the cake if it is too big).

8. Pinch both ends of the cut out pieces (the purpose is to prevent the salad oil rolled inside from leaking out), ball them up, and use a rolling pin to roll them into a cake shape (it is recommended not to be too thin, as it will become crispy when baked and not enough)

Soft, of course, if you like shortbread is another matter).

9. It’s finally ready to bake. Put some more oil in the pan. When it’s 50% hot, you can put the cake in. It’s best to use medium-low heat. Watch the middle of the cake swell (like blowing up a balloon) and then turn it over.

, also look at the puffiness and then turn it over, three times in a row, that is, sear both sides of each side, the cake will become yellow and it is ready to be cooked.

Adding methods and ingredients: 1> Pancake ingredients: 3 cups of flour, 1/2 cup of boiling water, 2 eggs; 1 tsp each of lard and salt, 1 cup of cold water. Method: 1. Pour boiling water into the flour and stir gently.

, then add the eggs and mix evenly and carefully knead it into a dough. The softness and hardness can be adjusted by mixing water and flour. If it is too sticky, add more flour. If it is too dry, add cold water. After mixing, leave it for about 20 minutes. 2. Roll the dough into a long strip.

, grease the entire dough, and then divide it evenly into 10 equal parts. Grease each portion of dough and stretch it. Overlap the dough into a spiral shape, flatten it again, and unfold it into a 0.5 cm thick round cake. Heat the pot and add the dough.

Bake the pancake in a dry pan over slow fire for about 10 minutes and take it out. When eating, press and loosen the pancake by pressing it with your palms up and down from the periphery to the middle to make a crispy and delicious pancake.

2> There are many ways to add ingredients, and there are many on the Internet. I will talk less first. Add less green onions, salt, and oil. Make scallion pancakes, wrap in shredded radish. Make radish pancakes, wrap in sugar or bean paste or meat.

Filling, make sugar cakes, bean paste cakes, meat cakes, add more water, add eggs, salt, make a thin batter, make egg cakes, thicken the batter, add spicy cabbage, leeks, chili sauce, sugar, salt, make Korean spicy cabbage

Pancake, same as above, without adding spicy cabbage or squid, make seafood pancake. Another kind of shredded radish pancake, add ham, shrimp skin and flour to the shredded radish and fry into pancake. How to make pancakes: dig out the flour and add a little salt.

, use warm water to make a neutral dough, knead it into a smooth dough and let it stand for use. Add 2 dough ingredients, use the scooping method, roll them into thin slices and put them into the oil noodles (soybean oil plus flour), using a folding technique.

Stretch out into a long strip and roll it into a round shape from one end. Place it on the other end and flatten it to make a pancake mat. Roll it from the beginning into a straw hat shape. Flatten it and roll it into a round shape. Place it in a pan and bake it until it is ready for mixing.

Add some eggs and a little cooking oil and it will taste better. 2: First of all, the noodles should be good, which mainly means that the gluten should be higher. The better the gluten, the chewier the cake will be; secondly, there should be some tools, which mainly means that there should be a

It is best to use a flat pot with a short rim, otherwise it will be difficult to put it up; the most important thing is to knead the noodles: when kneading the noodles, please note that you can just use cold water in summer, and add a little salt when kneading, not too much.

That's it. The dough should be slightly softer. When it's almost done, add a little oil and knead it for a while to make the surface of the dough smooth. It needs to wake up for a while, but don't take too long. Half an hour is enough.