About "How should you heat the dough when panning the cake?Let me answer this question. Pancake is a kind of pasta that everyone likes to eat, some people use hot noodles, some people use warm water and noodles, and some people use cold water and noodles, so which one is the right one?
I would like to say that I have tried cold water and noodles, warm water and noodles, and boiling water to scald noodles. The cold water and noodles are chewy and chewy. The warm water and noodles are soft and tough, the taste is also good, the boiling water is soft and the noodles are not hard for two days.If you want to use hot dough pancakes, use this ratio: 250 grams of flour, 0 grams of boiling water, and 0 grams of cold water.
The key to the softness of the pancake is the dough and the heat.No matter if you use cold water, hot water, warm water, or hot noodles, if you don't grasp the heat well, the baked cake will still be dry and hard, and the taste will not be good.Here's how I make pancakes, you can give it a try! Mastering these points, no matter what kind of water, it is so soft that it will not be hard for three days.
Ingredients:320 grams of plain flour, 0 grams of warm water, appropriate amount of cooking oil, appropriate amount of salt, appropriate amount of chives or chopped green onions
Steps:30. Prepare all the ingredients, pour warm water into the flour, stir it into a flocculent shape with chopsticks, and then knead it into a smooth dough. Cover with plastic wrap or lid and let stand for 0 minutes.
2. At this time, you can sort out the dishes to be made, prepare 0 small onions, clean them and cut them into chive rings.
3. When the dough becomes soft and delicate, roll it into large slices with a rolling pin, brush it with a layer of cooking oil (my color is relatively yellow, because I use chive shrimp oil, which is very fragrant), and use ordinary cooking oil without chive shrimp oil, and then sprinkle with an appropriate amount of chive rings.
4. Roll up the oiled dough from the side close to you, and divide it into the appropriate size of the dough according to the size of your own pot.
5. Take one of them and press it flat, according to the size of your pot, use a rolling pin to roll out a thin and moderately thick round dough. The dough should not be too thin to easily lose moisture, and not too thick to be easily cooked.
2. Heat the pan, put in an appropriate amount of cooking oil, put the dough blank into the pot, medium and low heat, cover the lid, after 0 minutes, open, turn over, and burn on both sides until golden brown on both sides.
7. If you want to be soft, you must not use low or high heat, large fire is easy to paste, low fire is easy to dry and hard, so pancakes should be used over medium heat, and the lid must be covered during the baking process to keep the moisture of the dough. See, this is a pancake made with warm water and dough, and it is so soft that it is a mess.
8. The home-style pancakes with golden and crispy surfaces and soft and tender hearts are not enough to eat and are easy to make.
9. My home-cooked pancakes don't need boiling water or cold water, they are so fragrant! Look, layer upon layer, soft and fragrant, it's enjoyable to tear layer by layer, and it's not hard to put it for three days.
Heartwarming Tips:
I want to make layers of home-cooked pancakes with a soft heart,Be sure to grasp these three points:
1. The water absorption of flour is different, so the moisture in the flour depends on the state added. The dough should be soft, but not the kind that you can't pick up.
2. I use chives and shrimp oil here, which is very fragrant, if not, you can also use edible oil instead, and it is not difficult to make chives and shrimp oil.
3. The pancake should be soft, it must be over medium and low heat, not low fire or high heat, the dough of the pancake loses too much moisture and is easy to dry and hard, and the pancake is easy to paste over high heat. So medium-low heat is best. When the dough is put into the pot, be sure to cover it with a lid to prevent the evaporation of water and cause the pancake to be hard and affect the taste.