1: the first is dough mixing. Mixing dough is a key step. It can be said that the quality of dough plays a decisive role in the hardness of pancakes. If you don't mix the dough, the pancakes you make will definitely not taste good. If the dough is stirred evenly, you will succeed more than half. So how can we make delicious pancakes with flour? Skills are needed here. We must never mix noodles with cold water. We can divide the flour into two parts. One part is cooked with boiling water, the other part is mixed with cold water, and then the two parts are kneaded together.
2. The amount of water discharged from the dough is also very important. There is a saying that hard flour and soft flour cakes are called, which means that we should soften the flour as much as possible when mixing flour, so that the cakes will taste better and be soft or not. Generally speaking, a kilo of flour is about 7 ounces of water.
We can knead some vegetable oil into the dough when making pancakes and noodles, which will make it softer and more delicious.
4: After cooking, pay attention to cover the plastic wrap and wake up for at least half an hour, then start cooking, so the taste is good.
Nowadays, many people are using electric baking pans, especially the slightly advanced ones, which can even be heated on both sides. Some functions of heating on both sides are not very good. For such an electric baking pan, we'd better wait until one side is baked before baking the other side, otherwise the cake will harden.
6. Grasp the pancake time. It is best not to bake the cake for too long, otherwise the water in the cake will evaporate a lot and the baked cake will be hard.
7: How to keep the cake after baking? After turning the cake, if it is opened for a long time, the water will evaporate and become hard. We can wrap the baked cake with steamed cloth and keep it in a clean plastic bag. Steamed cloth is put in order to absorb the water vapor released from the cake and prevent it from softening.
Northerners love pasta very much, and many people have a special preference for pancakes. With the upgrading of kitchen utensils, pancakes are no longer made with iron pots or flat-bottomed aluminum pot, but heated with charcoal fire. It is a double temperature control automatic electric baking pan, which can also be used to bake dead cakes, scalded cakes and cakes. It is reasonable to say that the cake will not paste and will not harden! In fact, the electric baking pan is heated on both sides, and the moisture in the cake is distributed faster. In other words, the cake is ready and the water is gone. If the technology and operation are improper, the baked cake is still not soft and tasteless.
What can I do to make the baked cake not hard?
Mix noodles. No matter what kind of pasta you make, kneading dough is the most critical step, which is the premise and foundation of making pasta well. Especially like scones without water, knead the dough and make it fine:
1 Warm water and noodles. Even in summer, you can't use cold water for pancakes. Just like other seasons, you can soak noodles in warm water or try them with your hands. They are slightly hot. Stir the dough with chopsticks until there is no dry flour, and the dough can be quickly kneaded into a whole by hand, which feels like touching the hand (the water content reaches 40%-45%).
2 add salt. Melt the salt with warm water. Stir while adding water until it becomes floc and then dough. Noodles must be soft, the softer the better.
It takes a little longer. Cover the dough or wrap it with plastic wrap, that is, it takes at least eight hours to make dough with yeast. Generally speaking, the dough was made the night before and cooked the next morning.
It is best to use standard flour or whole wheat flour. The flour sold in the market is different, so don't use Fuqiang flour, because it is too fine and the cake is easy to harden after it is made.
Pyrolysis:
1 Proofing cake embryo. What I made was an electric baking pan made of dough. Generally, the cake embryo is made, covered with plastic wrap, and then the electric cake pan is opened. The electric cake pan is heated for about ten minutes, that is, the cake embryo is awakened for ten minutes. It can become a cake embryo when baked, and so on. The cake baked in this way is very soft.
2 Brush the cake embryo with oil. This is not a doughnut. The electric baking pan can't refuel. Instead, brush a little oil on the prepared cake embryo with a brush, put one side of the oil into the electric baking pan, and then brush the other side with a brush dipped in oil. In this way, both sides of the cake embryo are covered with oil, which plays a role in moisturizing and the pancakes will become soft.
3 flip up and down. Pancakes are basically turned once every 3 minutes; It takes five minutes to flip the cookies. In this way, the surface of the double cake can be evenly heated and colored. The baked cake won't harden.
Pancakes that can't be eaten that day will harden if they are not properly preserved. The best way to eat is to heat it a little on the steamer, and never bake it again.
How can pancakes not be hard? The cake you want to bake is not hard. First of all, it is very important to mix the dough evenly with hot water. Add eggs or milk when mixing flour, and master the heat when baking. Mastering these, the baked cake is soft inside and crisp outside, with good taste and very delicious.
Pancakes are often eaten in our lives, especially in northerners, mainly pasta, such as fried dough sticks, steamed buns, pancakes and so on. This is often committed. There are two kinds of pancakes, one is flour cake and the other is dead flour cake, but our family often burns flour cakes because it saves time and is simple to make. I also like the cakes baked by my mother best. They are crisp outside and tender inside.
I. Production steps 1. Ingredients: flour, hot water, salt, spiced powder, chopped green onion, pork and eggs.
2. Add a proper amount of flour to the basin, then beat an egg and stir the dough with hot water. Hot water is not boiled water, but it is a little hotter than warm water. Just don't burn your hands. Stir while adding, stir into a flocculent shape and knead into a smooth dough. Cover with plastic wrap and let it relax for 20 minutes.
3. Wash the shallots and cut them into chopped green onions, sprinkle dry flour on the chopping board, put the dough on the chopping board, knead it a little, don't knead it hard, and then roll it into a big cake.
4. Spread lard evenly on the pie. You can use other oils instead of lard. Our pancakes are all made of lard, and the baked cakes have many layers of fragrance. Then spread the salt, allspice and chopped green onion evenly on the pie, roll it up from one side and divide it into several small portions.
5. Take a small dose, pinch both ends, roll it flat, and then roll it into pancakes with a rolling pin. When rolling, roll on both sides, so that the baked cake has distinct layers.
6. Heat the pot, put less oil, put the cake in, and bake on medium and small fire until golden on both sides. Don't cook it for too long, it will affect the taste.
Second, the pancakes are not hard tips 1, pancakes are divided into dead noodles and hair noodles. If you make hair noodles, it is also made of warm water. Noodles are a little soft, so you must wake them up so that the baked cakes will be fluffy and soft.
2, pancake powder should also be selected, with low gluten flour, ordinary flour, eggs, milk and so on. When kneading dough, the baked cake is softer and more nutritious.
3. Stir the dough with hot water like a dead dough cake, so that the baked cake will be fluffy and soft. Don't rub the dough hard, or the baked cake will be hard.
4, the heat of pancakes is very important, we must master the heat, cooking in small and medium fires. If a big fire is used, the water in the cake will evaporate quickly, and the baked cake will become hard and will not be cooked for long. It will also harden the cake.
Summary: Pancakes are actually very simple. The cake you want to bake is not hard, but tender on the outside. It is very important to mix noodles with hot water. When you stir the dough, you can add eggs and milk. The dough should be soft, so don't knead it hard. The heat should be well controlled, and the cakes should be baked in medium and small fire, so that they are soft but not hard, tender outside and tender inside, and very delicious.
How can pancakes not be hard? Hello, everyone, I am delicious. My question and answer is: pancakes are often made at home. Some people are soft, others are unpalatable, mainly because they have not mastered the correct method.
Our family specializes in making pancakes. During the epidemic, we made chopped green onion cakes, baked pancakes, potato cakes, baked pancakes and so on. However, this year, we made great efforts to cook delicious food, which is not only soft and delicious, but also chewy, and every bite is sweet in our hearts.
Pancakes are not difficult to make: put more oil.
In the process of pancake making, whether you use electric pancake stall or iron pan, you should brush oil to put pancake blanks, so that the pancakes made are soft but not hard.
②: The surface should be soft.
In the process of kneading dough, the hardness of dough must be moderate, not too hard or too soft. Only when the foundation is laid firmly can the baked cake be soft but not hard.
3: alkali should be beaten.
Put the dough on the chopping board and add the alkaline noodles. Not too much and not too little. Too much alkali will turn yellow, too little alkali will turn sour noodles.
4: wake up.
When kneading dough on the chopping board, be sure to knead the dough well, cover the cake blank with a film to wake it up, 20 minutes in spring and autumn, 30 minutes in summer 10, and 30 minutes in winter, so that the baked cake is moderate in hardness.
5: Knead well.
In the process of kneading dough, the kneaded dough should not be too hard or too soft, and there must be uniform bubbles, so that the baked cake is soft but not hard.
⑥: The cake should be thick.
When rolling cookies, the dough must be thick, not too thin. If it is too thin, it will definitely be hard. Only the thick skin is brittle and the inside is soft.
⑦: Medium fire
Pancakes should be very good. Wait a few minutes after putting the embryo in, then turn it back and forth and brush both sides with oil. Pancakes are golden and crisp, delicious and not hard.
-"Pancake Tips": (1) When making pancakes, you must have enough cooking oil and the noodles must be soft. Pancakes that are too hard must be hard.
(2) Be sure to master the temperature. Fire or small fire will affect the final result of pancakes. Only by controlling the temperature can pancakes not be hard.
(3) Pancake blanks must be properly awakened, and the pancakes baked in place will be very soft.
Pancakes sometimes harden, which is very common. Among them, dead bread is easier to harden than bread, because bread will absorb water after expansion and become soft. So sometimes I feel hard and choked when I eat the cake. So how can we avoid the problem of hard cakes?
When we make bread, we should add a small amount of water and flour several times after adding yeast powder to the dough normally, so we should pay attention to the dough inside. There is no specified amount of ml of water. The main thing is to stir the dough into a smooth and elastic dough to ensure that the dough does not fall off. This is the most basic, followed by the amount of water added. We should stir the dough without dropping it, and just add a little water to keep it more elastic and smooth. Don't add too much water, so as not to get water on your hands when mixing flour. This means more flour.
The same is true of dead bread, except that no yeast powder is added.
In addition, we don't need to keep turning the cake, wait until one side is golden, then turn the other side, and then make it twice or so. Don't bake the cake too long. Especially dead cakes, pancakes are easy to harden if they take too long. Because a lot of water has been lost in the process of making pancakes, the cake center is hard and choking, so it is also important to control the time of making pancakes.
In addition, dry prevention measures should be taken after the bread is finished, otherwise it will harden if it is left outside for a long time. Everyone should pay attention to this point, which is also a trick to prevent bread from hardening. Welcome to exchange other methods with me.
Half the noodles are boiled in boiling water, the other half in cold water, and a little cooked oil is put in it. Wake up for 20 minutes after the dough is ready, and add some pastry when baking, so that the baked cake will have a layered feeling and be soft.
Mix the dough with half hot noodles and half cold water, cut the dough, wrap it in ghee, roll it up, brush both sides with oil, and simmer slowly.
I am a meat mom in Shanxi, and I prefer pasta. I often make pancakes at home. If the pancakes are not hard, pay attention to 2 o'clock!
1. Mix the dough with boiling water, and less gluten will come out of boiling water. Then start kneading the noodles when they are not hot, knead the noodles into smooth dough and knead for a while.
2. Divide the flour into equal parts and knead it into round cakes. You can add cooking oil, salt, chopped green onion and spiced powder. Then roll it up and roll it into a round cake.
When making a cake, you can preheat the electric baking pan, brush both sides of the cake after rolling, and bake for 3 minutes on both sides.
Cut the cake into small pieces and pat it with your hands a few times, so that the pancake will be looser!
If you can't finish eating it, it won't harden when it's cold!
I'm glad to answer your question. I'm Li Pinpin Gourmet. If you want to bake a soft cake, the key point is to mix dough, so be sure to use warm water. The temperature of 50-60 degrees is the best. It is the method of half ironing noodles. Because warm water of 50 or 60 degrees will gelatinize the flour, destroy the gluten of the flour, increase the water absorption of the flour, and make the dough softer and more moist.
If the noodles are scalded with hot water, the dough will lose gluten completely and the taste will not be so strong.
Therefore, semi-scalded noodles are most suitable for making cakes, which can make the cake taste softer and retain a certain taste. It can also keep the taste soft after cooling.
Here's how to make pancakes:
Recipe: 300 grams of common flour, 0/80 grams of water/kloc-0, 2 grams of salt, and pasta: mixed with half oil and half flour.
1, put a little salt in the dough, stir with chopsticks and warm water at 50-60 degrees until there is no dry flour to form a soft dough.
2, wake up, brush the surface with oil and cover with plastic wrap to prevent air drying. Wake up more, and the baked cake will be softer. Wake up for at least 40 minutes, mend the noodles the night before, and fry them the next morning.
3. Divide the dough into 3 parts without kneading. Roll it into a round cake, spread it with cakes, cut a radius from the middle, then roll it up along the tangent plane and pinch it tightly. Relax again 10 minutes.
4. Flatten after relaxation, roll thin, fry in low heat, and cover. Don't overdo it, it will harden. Turn over after slightly foaming, and then turn over and fry until both sides are golden. You can rotate the cake blank by half to make it heated more evenly.
5. Sealing after cooking is also a key step, so don't let it dry.
Summary:
1, using the method of semi-scalding noodles, the cakes made in this way are soft and hard, with better retention.
2. Wake-up time should be in place. At least 40 minutes
Be sure not to overcook it.
4. Keep it sealed after cooking, and don't let the biscuits harden.
Speaking of cakes, of course, the cakes in the north are the most famous. Pancakes, hand-grabbed cakes, flour cakes ... all kinds of cakes, every household should eat; There are many kinds of pasta in the north and their tastes are different. Some people say that all homesickness is just because of greed. When I feel homesick, I can't help but want to eat the oil cake baked by my grandmother, which is soft and fragrant. I can easily eat the whole piece ~ (drooling), so I can't wait to go home and cook for myself first ~
Lard residue scallion cake
By fable 7656
material
Ingredients: 300g flour, lard residue100g.
Accessories: salt, 4 chives.
working methods
1. Add hot water to flour and sow.
2. Cool slightly and knead into soft dough for later use.
3. Stuffing: lard residue and leek
4. Chop shallots and lard residue into a bowl, add appropriate amount of salt and mix well.
5. Knead the dough evenly on the chopping board.
6. Roll into thin dough and sprinkle with the mixed stuffing.
Roll up at one end
8. Divide everything equally in the middle.
9. Take a copy and roll it up in the middle. When it is all rolled up, let it relax for a few minutes.
10. Take a piece of "Chengsheng biscuit"
1 1. Put it in a frying pan and fry it over medium heat.
12. Bake until both sides are golden and the cake is lightly cooked.