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Source: Food Light Dance
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Making pancakes at home, the taste is "hard" and not out of the "layer" is our biggest headache! How to solve it, today Xiao Wu will share these skills and principles with you.
In the past, when I was learning how to make cakes, I didn't know the essentials. The master always says that the most 2 words are "soft cakes", and how to make the cakes "soft" is the point. The cake must be soft and inseparable from the "water", and the cake will be soft if there is more water.
But you can't use "cold water", which is one of the reasons why the cake has a hard taste when cooled.
Then use hot water, the water temperature is too high, the noodles will lack strength, and the taste is glutinous.
We had better choose warm water, the water temperature is controlled at about 50 degrees, the gluten will not be scalded to death, the dough is good when rolling the crust, the cake is evenly layered, and the taste will not be hard when cooled.
Generally, the pancake shop uses 6-7 water, that is, 1 catty of noodles, 6-7 taels of water, which is convenient for mechanical operation, too much water will increase the difficulty of machinery and noodles, and the manual noodles are not cost-effective, which will increase the cost and laborious.
I don't have to think so much about baking cakes at home, so I recognize what the master calls "soft cakes". Therefore, I like 1 kg of flour and 1 kg of warm water and noodles, and I don't need to knead it, which is very convenient. Stir directly with chopsticks, put it for 5 minutes and then stir and stir, and leave the rest to the time, which is "resting", more than 1 hour.
You can also reconcile in advance, put it in the refrigerator, and take it out when you want to eat it.
Making bread noodles is actually "awake", not "kneading". In the past, I had a wrong understanding of the "soft cake" mentioned by the master, thinking that the cake would be soft if there was more water, and I only understood one of them.
Noodles have to go through the principle of "3 kneading and 3 awakening", and the taste will be more firm and smooth, which is people's requirement for the taste of noodles. The pancakes are soft and layered, which is in line with our love.
There is a difference in technology depending on the need for taste. After the pancake noodles wake up, they must not be "kneaded", and they will be "wasted" when they are kneaded. Why can't you knead the noodles after waking up?
When the dough wakes up to time, pull it up by hand and its ductility is very good, just operate the pancake directly. If you knead it again, it will rearrange the gluten, and after the gluten is formed, the taste will be hard, so the pancake is the most taboo to "knead the dough".
The above are the 2 tips for making pancakes "soft". So what's the trick of layering?
It is also very simple, the thickness of the pie crust should be rolled evenly, the puff pastry should be evenly coated, and after it is rolled, it is to make the cake base.
The key point is that the closing of the cake embryo should be tightened, there should be no gaps, and when the cake is baked in the pan, the cake should be blistered and not let it leak.
There is also when rolling the cake embryo, you can't use too much force, and when the upper and lower sides are rolled out, the strength is uniform, and the layers inside the pie embryo will be compacted, and the layer will definitely stick together, which is not beautiful.
Finally, Xiao Wu will talk to everyone about the heat. Many people think that pancakes are made over low heat, but in fact, they use medium and low heat, and the longer the time, the more water evaporates in the cake, and the taste of the cake will become hard.
Heat the pan first, then brush the oil, then put the cake base, when turning over, brush the top of the cake with oil, and then turn it over, medium-low heat, so that the baked cake is crispy on the surface, soft and multi-layered inside.
Conclusion: In fact, the pancakes are very simple, not so complicated, if you want to eat soft and multi-layered pancakes, just follow the method that Xiao Wu said, 1 catty of noodles and 1 catty of water, stir evenly with chopsticks, see that the dough is slightly smooth, and the dough will rise for more than 1 hour, or reconcile the noodles in advance, the longer the time to wake up, the better the extensibility of the noodles. Remember not to "knead" when operating, sprinkle more flour on the board and dough, so that it is easy to roll, and when the cake embryo is baked in the pot, pay attention to brush the flour on it and then burn it on the pot.