The key is to mix the noodles, the pastry chef teaches you 1 trick, and it is not hard when it is cold
Many people love to eat cakes, especially for breakfast, pancakes, pies, oil cakes, baked cakes, etc., different tastes and different flavors, are very delicious. For most people, the favorite thing to make is pancakes, which are simple and crispy on the outside and soft on the inside, salty and delicious, and can also be eaten with cabbage, which is particularly delicious.
Although it is not difficult to make pancakes, it is not easy to make them delicious, many people make pancakes, the taste is very hard, and after cooling, it looks like a stone, and it is not delicious at all, mainly because the method is not right, the key is to mix noodles.
It is estimated that many people directly add cold water and noodles, no wonder the pancakes are hard. Why are the sauce cakes on the street crispy on the outside and soft on the inside, and they are not hard overnight? I consulted the pastry chef to know the doorway.
The pastry chef said that if the pancake wants to be crispy on the outside and soft on the inside, it is not hard when it is cool, so you should never use cold water and noodles. Today I will share with you the correct way to make pancakes, to ensure that the pancakes are soft and chewy for 2 days, come and learn.
【Homemade pancakes】
Quasi-flour, lard, cooking oil, salt, five-spice powder, chives.
1. Pour 500 grams of flour into a small basin, add 5 grams of salt first, and stir well with chopsticks. Salt can increase the gluten of the flour, so that the pancakes are chewy and not easy to break.
2. Divide the stirred flour into 2 parts from the middle, and prepare 150 grams of boiling water and 150 grams of cold water. Pour 150 grams of boiling water into half of the flour and stir it with chopsticks to form a dough wadd, and pour 150 grams of cold water into the other half of the flour and stir it into a dough wadd.
If you want the pancake to be soft or not hard, the water content should be a little higher, generally the noodles are 2 parts of noodles and 1 part of water, you can add more water appropriately, add 6 taels of water to a pound of noodles, and the good dough is particularly soft, and it will not be hard when cool. If you want the pancakes to be soft and chewy, you need to use half boiling water and half cold water, and remember that this is a key skill.
3. After stirring into the dough, don't be in a hurry to mix the dough, add 30 grams of lard, if you don't have it, you can also use vegetable oil, and then start to mix it into a smooth and soft dough. Add some oil to the dough to make the dough more malleable, crispy, and not hard when cooled.
4. After the dough is reconciled, cover it with plastic wrap and put it aside to let the dough rise for half an hour to let the protein fully absorb water, so that the dough will be softer. When the dough is resting, it is necessary to make a key seasoning - puff pastry, which can make the pancake crispy and multi-layered, and it will not be hard when it is cold.
5. Add a spoonful of flour, a spoonful of five-spice powder, and a spoonful of salt to a bowl, and stir well with chopsticks. Pour an appropriate amount of vegetable oil into the pot, bring to a high heat until it smokes, pour it into a small bowl and stir quickly until it becomes a fine paste.
6. Don't knead the dough after waking up, the texture will be hard after gluten, knead it directly into long strips, cut it into small parts, knead it round and cover it with plastic wrap. A pound of dough can be divided into 7~8 dough, take a small dough, roll it into a pancake with a rolling pin, about 3 mm thick, grab a handful of puff pastry with your hand, and spread it evenly on the pancake.
7. Peel and wash the chives in advance, drain and cut into chopped green onions. Grab a handful of chopped green onions and sprinkle them evenly on the pancakes, a little green onion is more fragrant. Roll up the pancake from the bottom up, close it tightly, then coil the strip up, press the bottom of the cloak and flatten it by hand.
8. Make all the small dough into cake bases, and brush the surface with a layer of oil to prevent water loss. Cover with plastic wrap and let stand for 10 minutes, then roll out into 5 mm thick pancakes.
9. Pour an appropriate amount of oil into the electric baking pan, plug in the electric heating, wait until five or six are hot, put the rolled round cakes into the pot, cover the lid and burn for a while, turn over and continue to brand after the bottom is set, and keep pressing the pancake with a spatula, so that you can get out of the layer faster;
The pancake is ready, the color is golden, the outside is crispy and the inside is soft, salty and delicious, there are many layers, even if it is cooled, it will not be hard.
【Skill Summary】
If you want the pancakes to be delicious, these are the things to keep in mind.
1. Add water to the dough ratio, add 300 grams of water to one pound of noodles. The noodles are half boiling water and half cold water, and the taste is soft and chewy.
2. Add lard to the noodles, add 30 grams of oil to a pound of noodles, the pancakes are softer, and they are not hard when cooled.
3. The pancakes should be smeared with puff pastry, and there are more layers after being rolled up, and the taste is crispy.
4. The pancake should be hot, with less water loss and no hardness.