Make homemade flapjacks in a pan and add a handful of cornmeal, which is soft and layered, and will not be hard when cold. Flapjack steamed noodles, these three kinds of pasta, are served on the table by northerners as a daily staple food, take flapjacks, northerners love to eat flapjacks, just like southerners love to eat rice. Homemade flapjacks are also different from home to family, but they are always soft and delicious, with clear layers, and they are not dry and hard when cooled, making people want to eat them. Today we will eat homemade flapjacks, of course, we will share with you a little trick to get out of the layer.
Prepare the ingredients:
Ordinary flour, salt, hot water, warm water, cornmeal, cooking oil
How:
1. First need to prepare a pound of ordinary flour, add 5g of salt to increase the gluten of the flour, by the way to make a simple seasoning, first use 150ml of hot water and noodles, then use 170ml of warm water and noodles, stir into a large noodle state, knead into a smooth and soft dough, seal the noodles for at least 40 minutes.
2. Below we will make puff pastry, this is the key to the layer, but ordinary flour is used to make puff pastry is too oily, we will use 30g of cornmeal to replace flour, add 30g of cooking oil, 2g of salt and stir well.
3. Do not knead the dough after it is ready, directly arrange it into long strips and cut it into four doses.
4. Spread less oil on the board to prevent sticking, press the dough flat, roll it out into a rectangle, evenly spread a layer of puff pastry in the middle, do not spread too much puff pastry in an appropriate amount, and then divide into eight parts with a scraper, and the last two parts should be larger.
5. After cutting, stack them in order.
6. The last two large dough sheets to wrap the folded dough, be sure to pinch the closure to prevent leakage.
7. After everything is done, we take out the first prepared cake base, press flat, evenly and gently force, and roll out into a thick crust, just like this.
8. Preheat the pan over medium heat to brush less oil, put in the cake blank, cover the lid and cook for about 40 seconds, remember to turn it when you see the color of the cake darken, and then shake the bottom of the pan more to ensure that the cake is heated evenly, during the period with a spatula squeeze a few times to help out of the layer, now you can feel that this cake is really very soft, and when the cake is golden on both sides, you can prepare to come out of the pan.
9. Our mille-feuille shortbread is ready, especially soft and crispy on the outside, slag off when touched, the layer inside is thin and obvious, this is a very successful pancake, if you like it, you can try it at home.