How do you make hot dough pancakes soft? When making hot dough pancakes, how do you make them soft?

First of all, we prepare half of the flour to be scalded with hot water, half with cold water, kneaded into a dough, let it rise for half an hour, then roll it into the shape of a cake, put in a layer of puff pastry, roll it up from one end, roll it into the shape of a cake, heat the oil from the pot and put it into the cake blank, and burn it until it is golden on both sides.

Two bowls of flour, pour boiling water and stir well with chopsticks; Add a little cold water, mix the noodles, cover the basin and leave it aside for 15 minutes; The dough is divided into five equal parts; Roll out a dough into thin slices and spread the oil and salt evenly; Fold the dough sheet in half like a folding fan, and then fold it in half; The end is connected into a round ball, and the pancake is rolled out with a rolling stick; Heat the pan with oil and fry the cake until golden brown on both sides.

Start by making the dough out of wheat flour. Then use the dough to make a cake shape, and add sesame oil to the dough. Then put it in the oven and bake.

Using three kinds of flour, such as dead noodles, hot noodles, and raised noodles, the oil cake is soft and chewy according to the proportion. Even if it's cold, it's soft, and the taste doesn't change much.

1.In the process of making oil cakes, the first raw material to be prepared is flour. Prepare three basins, add 500 grams of ordinary flour to each basin, and make oil cakes need three kinds of noodles: leavened noodles, dead noodles and hot noodles, and the ratio of these three flours is 1:1:1.

2.Next, let's make the dough, add 3 grams of yeast powder and 2 grams of sugar to 500 grams of plain flour, then prepare 240 ml of warm water at about 30 degrees, then stir with chopsticks while adding water to add flocculant, then knead the dough by hand, knead until the dough is smooth, seal the plastic wrap, and prepare for fermentation.

3.The next step is to make hot noodles, the hot noodles must be scalded with boiling water at 100 degrees, stirred with chopsticks, and boiling water is added at the same time. Once the dough is mixed into balls, be sure to spread the dough and let it cool for later use.

4.Add 5 grams of salt and 4 grams of baking soda to the dead dough, mix well, add 240 ml of warm water several times, stir the flour into a flocculent, knead it into a dough, and then put it in a basin for later use.

5.When you open it, you can see many honeycomb holes in the hair surface, which is very important, only then will the hair be good.

6.Then knead the dead, whipped and hot dough together, remembering to knead these three types of dough well, so that it will easily bulge up when frying in the oil pan. Knead it into a smooth dough, cover and wake up again for 30 minutes.

7.Once the dough wakes up, knead it directly into strips and divide the dough into dosage forms of the same size.

8.Next, press down the small dough and roll out the dough with a rolling pin. Roll the thickness evenly, roll the pancake in a circle, and make two holes in the dough.

9. Burn the oil to 180 to 200 degrees and put the oil cake into the oil pan, and the oil temperature must be controlled.

10.After the oil cake is put into the pot and formed, it must be turned more vigorously to make the oil cake evenly heated and the surface is golden brown before it can be removed.

The method of making hot dough cakes soft and fragrant is as follows:

Ingredients: 1 bowl of flour, a small amount of salt, an appropriate amount of boiling water, an appropriate amount of clear oil.

1. The so-called hot dough cake is to scald the flour and noodles with freshly boiled water. Take a bowl of flour and spoon the freshly boiled water into the dough little by little, stirring quickly with chopsticks as you go.

2. Stir until the dough is formed, and the dough should be slightly softer. Allow the dough to rest in the basin for a while.

3. Take out the awakened dough and put it on the board with more dry noodles, slightly dough it up, and knead it into a circle.

4. Roll out the round dough and roll it into a thin cake shape.

5. Pour some clear oil on top of the rolled out pancakes, fold them in half repeatedly, and dip the oil evenly on all the dough cakes.

8. After rolling, tidy up the dough, form a circle, and roll it into a pancake again, but this time it is not too thin.

9. After the electric baking pan is preheated, apply more oil than the usual pancakes.

10. Because the dough is soft and the oil is rolled inside, when you put it in the electric baking pan, in case the dough is scattered, fold the rolled pancake in half and put it in, and immediately open it and flatten it.

11. The pancake that has just been put into the electric baking pan is swung with the palm of your hand.

12. Be careful when turning over, don't let the oil splash on your body, if the oil is not enough, you can fill it up again, and burn it until both sides are golden, and you can get out of the pot.

13. When out of the pot, fold it in half into a semicircle, then fold it in half into a fan shape, serve it on a plate, and serve it on the table.

Hot spring cakes.

Ingredients: 500 grams of plain flour, 300 grams of boiling water.

The preparation of hot spring cakes.

1. 500 grams of ordinary flour, 300 grams of boiling water (the ratio of noodles and water is 10:6) 2. Pour boiling water into the flour little by little, stir it into a small dough with chopsticks while pouring 3, knead it into a large dough and apply plastic wrap to stand for 30 minutes after the dough is broken and cool, and then knead it into a smooth dough again 4.

5. Take one-third of the dough and knead it into a fine cylindrical shape.

6. Cut into the appropriate size of the dough.

7. Take a small flour and press it into a small cake shape and brush with a layer of oil.

8. Take another small flour agent and press it into a small cake shape, brush a layer of oil, and then stack the two small cakes together 9. Roll it out into a thin cake.

10. **, brush the pot with a thin layer of oil.

11. After the pot is slightly hot, put the rolled pancakes into the pot, heat them to become transparent and turn them over.12.

Two sentences: The ratio of water and noodles must be appropriate, and the cake will be soft. The middle of the two crusts must be brushed with oil, so that the baked crust does not stick. The crust should be rolled thin but not broken, because it is hot, the noodles themselves are eight medium-cooked, and they are cooked when they are slightly hot.

How to make hot dough cakes soft and fragrant? The scalded noodles are soft and sweet in the mouth, and with the juicy beef filling, it is a very delicious match, of course, you can also use half-hair noodles to make such pies, but the production of noodles is different, the taste is different, and the names are different in different places. Method:

1. Add water to the flour and form a dough. Basic and even. Don't rub it too hard.

Then, cover with plastic wrap or a wet drawer cloth and let it sit for about 1-2 hours. Pinch up a piece of noodles and stretch it, and if you don't retract it, it's good. (For 500g of flour, the water should be more than 400g, depending on the water absorption rate of the flour, the mixed dough should be softer than the earlobe.)

The noodles must be thoroughly cooked. ）；2. Take a piece of dough about 1 4, knead it into long strips by hand, and then press it flat, you can also use a rolling pin to roll it flat, don't push too hard. Brush with a thin layer of oil.

Take a piece of dough and operate it directly, no need to knead it evenly and round it); 3. Roll up from top to bottom, press the fingers of both hands on both sides, and close the mouth down. 4. Pinch your mouth tightly. Hand mouth down.

Roll out the bread with a rolling pin. (Don't push too hard when rolling, you will feel bubbles inside, don't break it.) If you find that the dough is still shrinking when rolling the dough, then roll it out and let the dough for 20-30 minutes.

Because the dough is soft, you can put more flour to make it sticky during the whole operation. ）；

The key to making hot dough cakes soft and delicious is to add chopped green onions and oil to the rolls.

Ingredients: 350 grams of flour, 2 grams of salt, 3 grams of cooking oil, 180 grams of hot water, 40 grams of cold water, 50 grams of chopped green onions.

1. Mix the noodles first, mix the flour and salt evenly, add hot water and stir into a dough with chopsticks, then slowly add cold water, and form a soft and smooth dough with your hands, if you feel sticky, you can add a little cooking oil, and then continue to mix the dough, knead it into a smooth dough, and make the dough for 20 minutes.

2. Delicious dough and chives.

3. Chop the chives into small pieces and set aside.

4. Divide the dough into 5 small dough equally.

5. Take out 1 small dough and roll it out into a thin dough sheet.

6. Smear with cooking oil, sprinkle with salt, and sprinkle with chopped green onions.

7. Roll up into long strips from top to bottom along the horizontal.

8. Roll up the strips in circles, and finally press the end on the bottom of the dough.

9. Use a rolling pin to roll out the dough larger, no need to roll it out too thin.

10. After the pot is hot, you can put the cake in the pan without brushing the oil, or you can use a little less oil, and slowly burn it.

11. When the bottom surface is golden brown, turn the other side. Press the edge of the cake with your hand, and when it is elastic, it will be ready to serve. When it cools a little after it comes out of the pan, squeeze both sides of the cake slightly with both hands to make the cake crispy and fluffy, and the layering of the cake will come out.

12. a finished product.

Pour the flour into a basin, add half a spoonful of salt, heat the water and stir with chopsticks until the dough is basically formed.

Sprinkle some dry flour on the soft and sticky dough, knead it relatively smooth, and let the lid on the basin and let it rise for about half an hour. The black substance on the dough is sprinkled with black sesame salt (there is no big difference between this and not).

Sprinkle a thin layer of flour on the cutting board, knead the dough on the cutting board a few times, knead it into three small dough evenly, and roll them out into small cakes respectively.

Pour a dollar of oil over the cake and spread it evenly with a brush. Sprinkle with a little chopped green onion or spread some sesame sauce if you like it.

Stack the edges of the cake in three directions and repeat the layer so that the oil is wrapped in the dough and does not leak out.

I roll out the folded dough into a round cake with a moderate thickness, and I make this one relatively small because the pan is small, and I can make the size of the cake according to my own needs.

Pour a thin layer of oil evenly into the pan, change the heat to medium and low after the oil is hot, put in the cake until it is slightly yellow on both sides, and the cake can be cooked thoroughly.

1.Prepare the materials.

2.Bring boiling water to a boil.

3.Pour boiling water into the flour and stir until it becomes flocculent.

4.Knead into a smooth dough, cover with plastic wrap and let stand for 20 minutes.

5.Place the dough on a cutting board and knead to vent and roll out into a rectangular sheet.

6.Grease the dough sheet, sprinkle with salt, thirteen spices and chopped green onions.

7.Roll from under the patch to the top.

8.Cut through the middle of the strip.

9.Stuff the two strips inwards at both ends.

10.Then press flat and roll out round.

11.Put oil in a wok, heat the oil slightly, and fry the cakes over low heat.

12.Beat the eggs.

13.Spread the egg wash on the cake surface until the egg wash is set, then turn over.

14.The second side is also slightly yellow, turn off the heat and remove from the pan.

15.Serve.

Ingredients: 600 grams of plain flour, 30 grams of sugar, 3 grams of yeast, appropriate amount of cooking oil

Method:

1. Make dough 1 first: 3 grams of yeast into 110 grams of warm water to dissolve, use 200 grams of flour and form a dough with moderate softness and hardness, and put it in a warm place to ferment to twice the size;

2. Remake dough 2: take 400 grams of flour, scald it into a dough with an appropriate amount of boiling water, knead it into a dough by hand, cover it with plastic wrap and let it stand;

3. Put 30 grams of dry flour into a bowl, pour in an appropriate amount of cooking oil, stir into a puff pastry for later use;

4. When the dough is fermented to twice the size and the inside of the dough is honeycomb, it will be ready, and then the total dough will be operated;

5. Place the puff pastry and dough.

First, the dough two are all put into a basin and mixed and kneaded, this step is very important, manual kneading is more laborious, can be completed with the help of a kitchen machine or bread machine;

6. After the kneaded dough rises for 10 minutes, put it on the panel, apply a layer of cooking oil to lock in water, prevent sticking, and prevent peeling and roll into long strips;

7. Divide the dough into small pieces of uniform size, and then roll it into a dough with a rolling pin, if you like a thinner crispy, roll it into a bun with a thicker skin, if you like the soft oil cake of the meat, then roll it thicker;

8. Cut two knives on each small dough, and the raw embryo of the oil cake is ready, and at the same time, pour an appropriate amount of oil into the oil pan to heat;

9. When the oil is hot to 7 percent, put the finished cake embryos into the pot one by one and fry them;

10. Fry the cake until golden brown on both sides. If you want a crispy texture, fry it slowly over medium-low heat until golden brown on both sides, and feel the crust slightly hard when you use chopsticks.

11. The crispy and soft oil cake is ready, with cold cucumber and other side dishes, which is appetizing and not greasy;

12. Compared with the oil cake made of pure hot noodles in the ratio of 2:1 between hot noodles and raised noodles, because of the reason of the noodles, there will be more layers of soft and full in taste, and the internal structure of the cake is also extremely delicate, and compared with the oil cake of pure noodles, its advantage is that it is not easy to absorb oil during the frying process, and the heat will be relatively low.

13. This kind of oil cake is simpler and more delicious than fritters, and it is very easy to succeed. In these days of fighting the epidemic at home, you can also try it!

Tips: 1. This oil cake can also be made into salty, and the sugar is replaced with salt when mixing the noodles;

2. To make puff pastry, you can use hot cooked corn oil;

3. The fried oil is cooled and filtered and poured into the oil bottle, which can be used for stir-frying.

First add an appropriate amount of flour, yeast powder, salt, sugar, and sesame seeds to the bowl. Add an appropriate amount of water, stir well, and make a cake. Then put it in the oil pan and fry it for a while.

When scalding the noodles with boiling water, it is enough to blanch half of the noodles, and the flour cannot be blanched, so that the baked cakes are soft. Below.

Pour 500 grams of flour into the basin, slowly pour in 200 grams of boiling water, stir while pouring, then pour in 150 grams of water, and mix into a smooth surface.

Dough, let stand - -= ten minutes so that the dough relaxes a bit. Prepare an appropriate amount of chopped green onions, knead the awakened dough into long strips, and divide into four equal parts.

Divide it, take out a piece and knead it and roll it out into a round cake shape, and sprinkle a layer of edible salt, chopped green onions, and peppercorn powder evenly on top. Fold it again.

Dough, roll into a cake shape, preheat the electric baking pan and brush the oil, put the oil cake into the green blank, start to brand, and then turn over and continue to burn after the ground is golden and colored.

system, after both sides are evenly colored, put it on the board, change the knife and cut it into small pieces, so that the hot dough oil cake is ready.