For some friends from the south, they may feel that they rarely have the opportunity to eat pancakes or pancakes, and they are not very familiar with them. However, if you hear the word "pancakes", you will definitely get up and know them, and you will eat a lot of them!

Pancake dumplings are made of pancakes wrapped with eggs and fried dough sticks. They are very famous in Tianjin, most parts of Hebei, and Leling City, Qingyun County in northern Shandong Province.

Later, due to the migration of people from the north to the south, many northerners settled in the south, so there were many pancake and fruit stalls in the south, and the ingredients wrapped in pancakes became more and more abundant, including eggs, ham, lettuce, and fried crispy horns.

Wait, it is becoming more and more popular among the public!

Our whole family loves to eat pancakes. Put the pancakes with chicken steak, lettuce, and hot sauce, and roll them up to become a real Mexican chicken wrap!

How to make a pancake that is crispy on the outside, soft on the inside, and layered? In fact, there are many techniques. Using boiling water for noodles and applying more oil are not the most critical. The main thing is that the noodles must be soft enough, and

Just keep water loss at a minimum!

The detailed instructions are as follows!

Homemade pancakes: 500 grams of all-purpose flour, 300 grams of hot water (around 60 degrees), and 2 grams of salt.

1. Add 300 grams of warm water to the flour and 2 grams of salt to knead the dough. The dough is very sticky at this time. You can use chopsticks to slowly stir it into a dough.

2. Brush the surface of the dough with a layer of oil, cover it with plastic wrap and let it rest for half an hour. Let the dough slowly absorb water, so that the dough will become softer and softer.

3. Stretch the risen noodles and cut them into small pieces.

5. Prepare the pastry. Put 4 tablespoons of flour in a bowl. Heat 2 tablespoons of oil in a hot pan. Pour the hot oil into the flour bowl and mix well.

6. Roll out the dough thinly and spread with puff pastry.

7. Fold both sides toward the middle.

8. Put it back together.

9. Roll up, cover with plastic wrap, and rest for 10 minutes.

10. Sprinkle some flour on the chopping board and roll out the risen dough thinly.

11. Heat the pan and brush it with oil. Brush oil on both sides of the cake to lock in the moisture.

12. The heat is very important. Use medium heat instead of minimum heat, because the longer you bake the pancakes, the more moisture will be lost in the pancakes, which will make the pancakes dry and hard. The time should be controlled to about 3 minutes. If it is a pancake,

, the time can be shortened appropriately.

Turn over halfway through and roll out until 2 sides are golden brown and cooked through!

Tips: 1. Be sure to remember that the dough will be soft only when the dough is soft, and there must be enough water. The ratio of water to flour in the dough and dough is 60%-70%. If you are making pies or pancakes, you can add more

Some water, less water for ordinary home-made pancakes.

2. If the dough is too sticky when kneading, you can form a ball into a ball first, let it wake up and absorb enough water, and then knead it again.

3. The thickness of the rolled dough can be determined according to your own needs. Some people like thicker layers, while others like thinner ones.

4. When frying pancakes, brush both sides with oil to seal in the moisture of the pancakes and prevent them from being lost, so that the inside of the pancakes will be soft.

5. Remember not to fry pancakes for too long, pay attention to them at all times, and turn them over frequently during the process.

Questions and Answers: 1. Why use hot water instead of cold water to knead noodles?

Answer: Dough made with hot water is also called hot noodles (use water of about 60 degrees). The properties of hot noodles are exactly opposite to those of cold water dough. Because the hot water temperature is higher, the water temperature will cause the protein to heat and denature, and the gluten will be destroyed, resulting in

The hydrophilicity decreases and the gluten properties decrease. If cold water is used to knead the noodles, the gluten properties of the noodles will be particularly strong.

2. Why do we need to add so much water when kneading the dough, which makes it sticky and difficult to knead?

Answer: Only if the dough has enough moisture and is soft enough, the pancake will be soft. If the dough is hard, the pancake will be hard.

3. Why shouldn’t you knead the dough too much?

Answer: The more you knead the dough, the stronger the gluten will be!

The baked cake will become very hard when cooled.