Hello everyone, this is a variety of small kitchens, many people are used to eating flapjacks, some people use hot noodles when flapjacking, some people use cold water, these two methods are not right, the cake made is always dry and hard, no layer, no chewy.
In fact, as long as you master the skills, ensure that the cake you brand out is also soft and multi-layered, the skin is crispy and slagging, and the cold milk is not hard. Let's take a look at the right way to do it. Prepare 400 grams of all-purpose flour, add two grams of salt to it, some friends like to eat a little stronger, you can also replace the salt with edible soda ash, and then stir well with chopsticks.
Adding salt to the flour can add a base flavor, and can also increase the strength of the cake, making the cake more flexible and chewy.
After stirring well, add warm water at about 40 degrees to it, I used 240ml of warm water for 400 grams of flour here, and you must not use cold water when flapjacking.
The flapjack made of cold water is easy to harden, because the origin of the flour and the brand is different, its water absorption is not the same, so we can increase or decrease the water in ten grams, add warm water to the flour in small amounts, stir the flour into this dough, and knead it into a dough with my left hand.
At the beginning of kneading, some flour will stick to the hands, which is normal, kneading into such a relatively soft dough.
Close the lid and let stand for five minutes, then remove the lid. Now gently touch the surface of the dough with your hand, there is a little wet feeling, and then knead the dough, at this time you will find that the dough is particularly handy to knead, and it is easy to knead it smoothly.
This time, when kneading the dough, it is necessary to knead for a while, about three to five minutes, and knead the fine flour, so that the flapjacks will taste strong and tough.
The kneaded dough has become very smooth, now cover and leave to stand aside for half an hour.
Next, mix a thin puff pastry, prepare a clean and waterless bowl, add 30 grams of ordinary flour to it, and add a spoonful of five-spice powder and a spoonful of salt.
Stir well to allow the salt and allspice powder and flour to blend well.
Pour in the freshly boiled hot oil. The production methods of puff pastry are generally divided into two types, one is hot puff pastry, and the other is puff pastry made directly with cold oil.
Hot puff pastry tastes better. Put a little more oil, we adjust it a little thinner, and keep stirring in one direction to let the ingredients mix together.
So that the puff pastry is adjusted, put aside first. At this time, the dough has also woken up, let's take a look at the awakened dough, the surface is very smooth, sprinkle the board with an appropriate amount of dry flour, take out the dough, and then arrange the shape to make it look more rounded.
You don't have to knead for too long here, you just need to organize the shape into the rules. Arrange into this round ball, and then evenly cut into four parts with a knife.
Then knead each small dough again and knead it into a round shape. The technique is a bit similar to the way we usually make steamed buns, and we keep kneading in this way, kneading the surface smoothly and round. Finally, it is made into this round sphere.
Once all four areas are ready, cover with a piece of plastic wrap and set aside to relax for ten minutes.
Next, preheat the pan in advance, add a little cooking oil to it, and spread evenly with a brush.
There are no electric pans at home, and you can use pans. After standing for 10 minutes, the dough becomes very soft and malleable.
We now take out the first kneaded dough, and the rest of the area is still covered with plastic wrap to prevent drying out. Place the mask on the board and press it flat with your hand to form a round cake.
For ease of operation, sprinkle a little dry flour on top. Then use a rolling pin at home to roll it out thinly. Put the freshly adjusted pastry on top and gently scrape it off with a spoon.
Apply a thin layer to the ground. Do not paint the edge of the cake, then use a cutter to cut randomly on the handle, rolling it up from one end of the notch.
Roll it up here, fold it over, sort of like a cone, and close it.
Be sure to pinch and tighten when closing the mouth to prevent oil leakage. To make the layers richer, we can twist a few more times like a dress, then the bottom down, press it directly down with our hands, press it into a cake, catch the rolling pin and roll it out.
Here try to roll it out a little thinner, the thinner you roll, the better the taste, the richer the layer, and the thinner each layer. Then use a rolling pin to pick up the cake pieces and place them in the pan.
If you feel that the shape of the cake is a little deformed during the adjustment process, we can gently support it with our hands, but be careful not to burn your hands.
Brush a layer of vegetable oil evenly on the surface of the cake, so that the skin of the cake is golden, crispy and dregs. Cover it, simmer it for a minute and a half, and look at this cake, it is all bulging whole, and it is like an air bed inside, empty and full of air.
Flip it over, wow, this color is really beautiful, golden yellow, cover it again and let it simmer for a minute.
The flapjack you want to make is soft and multi-layered, the outer layer is crispy, crispy, then the cooking time should not be too long, if the cooking time is too long, the cake made is not soft, and it is easy to harden.
It takes no more than two and a half minutes to sear a pie, and once it's done, now serve it on a plate.
In just five or six minutes, four flatbreads were created, each of which was soft and multi-layered, and the skin was very crispy.
The cake cooked in this way, look at the layers are very rich, the surface is crispy.
The layers are very rich, tear open the inside, each rich layer is very thin, thin as paper means that the flapjacks made in this way are soft and multi-layered, cold and not hard, put for a few days is also the same soft, can be eaten directly, used as breakfast.
Used to make burritos, roll their favorite vegetables, or with a bowl of lamb soup, beef soup, it is simply beautiful, our children like to use it to eat cabbage, you can eat a large one at a time, very fragrant.
As long as you master the above skills of these flapjacks, you can also make such flapjacks, and friends who like it should quickly collect it and try it!
Well, our sharing today will be here first, thank you for watching, we will see you tomorrow, bye.