pancake
Not much will do. Sprinkle with chopped green onion and salt (add salt according to the amount of flour, according to personal taste, and pancakes don't like salt in some areas), and stir for several times.
2. Heat the pan and pour the oil around the pan to prevent the pan from being scraped. When the pot is hot, pour the noodles into the pot, and spread the noodles evenly in the pot with a shovel. Turning down the fire. You should refuel properly on the way. Just have a golden face.
You can spread a layer of sweet sauce or hot sauce on the pie.
Cooking method
Raw materials:
500 grams of flour, sesame oil 100 grams, appropriate amount of chopped green onion, and some pepper noodles if you like spicy salt.
Practice:
(1) add 250 grams of boiling water to flour, knead thoroughly, spread it out and cool it, then knead it into long strips, press it flat and roll it into rectangular thin-skinned blanks;
(2) Put some sesame oil on the leather, sprinkle chopped green onion, salt it, roll it up, cut it into small blanks, then flatten the small blanks and roll them into round cakes for later use;
③ Put the pan on fire, brush oil on the cake, put it in the pan and bake it with low fire until both sides are golden yellow.
Pancake finished product drawing (19 sheets)
The method of baking big cakes in the north is common.
Mix dough first, so you don't have to teach this. Use warm water when kneading dough, so that the dough is soft and elastic, the water is too cold, and the dough is hard. If the water is too hot, the noodles will be cooked, so use warm water. Let stand for 30 minutes after the noodles are reconciled. This process is commonly known as "waking up" in the north. The purpose is to make flour fully and evenly absorb water. If you bake the cake immediately after mixing the noodles, there will be bumps.
After standing for 30 minutes, knead the noodles a few times, and feel soft, absorbent and elastic, and it will be fine.
Next, roll the noodles into a big rectangular strip. Control the thickness by yourself. Generally another 3-4 mm.
Sprinkle a layer of salt (appropriate amount) on the rolled surface, and then roll it gently. Then apply a thin layer of oil, and then roll up the noodles from a book. Roll it into a big round cake with a rolling pin. The thickness is about 4 mm. Roll it out and put it in a pan that has been heated and coated with oil. OK, cover the pot and start branding. The pot should not be too hot. If it is too hot, the pie will be burnt. 1-2 minutes later, open the lid to see if the downward side is in a semi-mature state. If so, OK. Coat the upward side with oil and then turn it over. later
Production process pictures (12)
Cover the pot, wait for another minute or two, then open the pot, coat it with oil, and turn it again. Then cover it, and when the pie starts to be crisp, and when the gas expands due to heat and shrinks due to cold, it can be cooked.