Pancakes have always been one of the traditional Chinese delicacies. However, there are controversies and disagreements over how to cook pancakes and noodles. Some people like to blanch the dough, while others like to add eggs, believing that this will increase the softness of the cake. However, I would like to tell you that this is a big mistake!
First, let's take a look at how traditional pancakes and noodles are made. Mix simple flour, water and a pinch of salt to make a dough. Next, divide the dough into small portions, roll it out into a pancake shape, and fry in a pan until golden brown on both sides. It's a simple way to prepare, but it preserves the original flavor of the ingredients and brings out the crispy and soft beauty of the cake.
And those who advocate adding eggs to the dough, I can only say that they are very wrong! Adding eggs to the dough will cause the texture of the cake to become greasy and dry, and lose the original flavor of the pancake. The fat and protein of the egg itself will react chemically with the flour mixture, making the pancake no longer soft and delicious. Therefore, this approach is really not worth the attempt.
Now that we understand the reasoning, how should we enjoy this delicious food? These three methods are soft and delicious.
The first type: warm water and noodles
Warm water and noodles, whether you make pancakes, buns or steamed buns, it has better relaxation and plasticity, and it is easier for novices to operate. The temperature of warm water is generally around 50 degrees and cannot exceed 60 degrees. Whether it is dead noodles or raised noodles, warm water can promote yeast fermentation, and the pancakes produced in this way are soft and delicious.
The second type: semi-hot noodles
Semi-hot noodles are divided into two flours, generally scalded with hot water (60-80 degrees Celsius), half of the cold water and noodles, and then mixed and kneaded into a dough. This kind of semi-hot dough is suitable for making mille-feuille cakes and scallion pancakes, and the pancakes made have a strong sense of layering and a soft taste.
The third type: fully blanched noodles
Blanching all the flour with 100 degrees of water and then mixing the dough is very sticky, so it is usually stirred with chopsticks instead of kneading. Water at 100 degrees Celsius will blanch the protein, so the dough loses its chewy texture. Although the texture is not chewy, it is very soft and easy to digest. This way of mixing noodles can be made into small sugar cakes, which are sweet and soft, especially delicious, and suitable for children and the elderly.
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