500g of plain flour; 150g of boiling water; 150g of cold water; 70g of butter (20g of which is added to the dough); a pinch of salt
Practice
Add 150g of boiling water to the flour and mix with chopsticks, then add 150g of cold water, adding as much as necessary depending on the absorbency of the dough. Add 20g of softened butter and knead until the surface is smooth and resilient and the dough is relatively soft, then set aside to relax for 30 minutes.
Divide the dough into 8 equal portions and grease the surface lightly to prevent sticking
To grease the board, take a piece of the dough and roll it out into a thin, large sheet, as thin as possible, almost transparent.
Sprinkle a little salt on the crust and spread it evenly with a layer of butter, which is softened in advance in the microwave oven, and fold the crust like a fan, never by rolling.
Fold the crust into a long strip, stretching and rolling it from one end as you go, and coil it into a ball.
Relax the shaped pie dough for 20 minutes, then roll it out into a pancake.
Make a few at a time, separate each one with greaseproof paper or plastic wrap, and put them in the freezer, so you don't have to defrost them each time you want to eat them.
Hand Crackers
Ingredients
Hand Crackers; Oil; Ham; Eggs
Practice
No need to put oil in the pan, fry the hand crackers directly in the pan on low heat. You really don't need to put oil in the pan, the pancake itself will give out a lot of oil when frying, if you put oil in it, it will be too greasy
When the pancake turns from white to translucent, use chopsticks and spatulas to scratch the pancake towards the center, which can make the pancake more fluffy, and then fry both sides of the pancake until it is golden brown, you can remove it from the pan, and put it on a flat surface
To fry the pancake, it will give out a lot of oil, so you can just put the slices of ham in the pan, and then fry them, and then put the ham slices into the pan, when it is golden brown and smells good. When both sides are browned and smell fragrant, you can remove from the pan
Use the remaining oil in the pan to fry the eggs over low heat
Finally, put the washed lettuce, sliced ham, eggs, and cheese onto the fried pancake in order, apply the sweet sauce once (you can add some hot sauce if you like), and fold the pancake in half to serve
Pancakes with Salt and Peppers
Ingredients200g all-purpose flour, 150ml lukewarm water, 1 tbsp oil, 1 tsp pretzel salt
Methods
Mix the flour with the lukewarm water, knead the dough into a soft, smooth ball and let it rise for 20 minutes on a damp cloth
Parcel the dough into 2 equal portions, take one portion and roll out the dough into a pancake (a little thicker than the skin of a dumpling)
Paint the mixture of oil and pretzel salt evenly, and then fold it over. oil and pretzel mixture, fold into organ folds (), then plate up from one end to form a circle
Flatten, roll out into a cake, grease a pan with a little oil, and cook the cake for a minute or two on each side over low heat
Handmade Cakes
Ingredients
Flour 400g; chopped green onion 100g; salt 3g; five-spice powder 10g; sesame oil 20g
Methods
What to do
To make the cakes, add the warmed oil to the pan, then press the dough into the pan and cook for a couple minutes.
Pour warm water into the flour, knead the flour with your hands to form a smooth dough, cover with a damp towel and let it rise for 30 minutes
Sprinkle the flour on the surface of the case and knead the dough for a few minutes
Minute chopped green onions and marinate them in salt, five-spice powder and sesame oil
Divide the dough in two and roll it out to form a round cake crust, the thinner, the better, probably a little bit thicker than thick dumpling skin
Spread a thin layer of marinated green onion on the surface and then roll out to form a round cake crust. Sprinkle a thin layer of pickled scallions all over the dough, spreading evenly
Cut a 0.5-centimeter-wide strip with a knife, making sure not to cut off the ends
Starting from one side, roll the strip into a long strip
Roll the strip into a ball at one end, stretching the roll to make it thinner
Roll it, and then roll it out to a thin layer
Turn on the stove on medium heat, and add about 1 tablespoon of oil to the pan. Add about 1 tablespoon of oil and fry one pancake until both sides are golden brown
Use chopsticks to loosen the center of the pancake
Homemade Handmade Pancakes
Ingredients
Flour (gluten free) 200g; Water 120g; Salt 4g; Vegetable Oil 40g; Spring Onion 40g; Vegetable Oil (for greasing)
Preparation
Measurements
Slice the green onion and chop the dough into small pieces. Cut the green onion into minced green onion and set aside (or cut into small green onion pieces, which are easier to fish out after frying, but not as flavorful as minced green onion).
Heat a pan, pour 40 grams of vegetable oil, when the oil is hot, pour in the minced scallions, low heat until the minced scallions begin to brown, turn off the fire (the beginning of the yellowing of the fire should be turned off, the residual temperature will be the minced scallions will continue to deep fry until golden brown. If it's sliced green onion, you can keep it until golden brown and then turn off the heat and fish it out).
Scoop out the chopped green onion (or strain through a saran wrap), and reserve the remaining green onion oil for later use.
Mix 200g flour, 4g salt, and 120g water to form a very soft dough (adjust the amount of water according to the absorbency of the flour.) Cover the dough with a damp cloth or plastic wrap and let it rest for 30 minutes. Grease a board with some vegetable oil to prevent sticking, and place the dough on the board and cut it into two.
Take one portion of the dough and roll it out on the board as far as possible into a large rectangle.
Roll the dough as thinly as possible, so that the dough is transparent (grease the board with oil to prevent the dough from sticking to the board, and make sure the board is large enough to handle the dough; if you don't have a large board, roll the dough out on a smooth quartz or synthetic stone countertop.)
Spread the scallion oil prepared in step 3 evenly on the rolled out dough.
Fold the dough over from the longer side of the dough.
Fold the top and bottom sides of the dough in a paper-folding fan fashion (if you don't want to bother, you can just scrunch the dough together to make a long strip haha).
Fold the dough into a 2-3cm wide strip.
From one end of the strip, roll it up to the other end.
As you roll, stretch the strip slightly as you roll so that it becomes longer and you can roll out more layers.
Roll the other dough in the same way. Roll out the dough and let it rest for 15 minutes.
Preheat the pie pan (top and bottom pan together).
Roll out the dough on a floured surface and shape into a round cake.
Preheat the pan and brush the bottom plate with vegetable oil (use a heat-resistant silicone brush, not a bristle brush, as the bristles may get burned).
Place the rolled out cake on the bottom plate, cover the pan, and select the "Large Cake / Pie" program. Then, wait for the time to expire.
When the time is up, open the lid of the electric pie pan, use a wooden spatula to take out the pie, put it on a plate, and after it cools down a little bit, use your hands to spread the pie out, and then you can eat it.