How to make pancakes delicious and how to make pancakes delicious?

The layers of baked bread are as thin as paper, and the family loves to eat them.

Ingredients:

Ingredients: 2 cups flour.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of five-spice powder, appropriate amount of boiling water, appropriate amount of black sesame seeds.

Method:

1.Make a dimple in the middle of the flour and mix it with boiling water to form a dough that is moderately soft and hard.

2.and noodles'When borrowing the lack of ants to help the scraper, add a little vegetable oil after a little cooling, and form a smooth dough group.

3.Grease the silicone board and roll out the dough into thin slices.

4.Brush the surface of the dough with a layer of vegetable oil and sprinkle evenly with allspice and black sesame seeds.

5.Roll up the dough from one end.

6.Wrap the dough around again.

7.Brush the surface of the dough with another layer of oil and roll it out into a dough.

8.Put oil in the wok, burn the dough and burn until golden brown on both sides.

9.The baked cake is charred on the outside and tender on the inside, and the layers are clear!

<>1. Pour the flour on the board, take a cup of boiling water (be sure to boil water, the hot dough cake is soft), and prepare a pair of chopsticks (for stirring flour, of course, if you think that your hands are not afraid of boiling water, you can also not prepare).

2. Pour water little by little, stirring with chopsticks at the same time, so that the flour forms a flocculent shape (pouring water must be slow, stirring must be fast, otherwise the flour will form a large lump and will be overscald), and at the same time pull the flour that forms a flocculent shape to the side, don't get in the way.

3. When all the flour forms flocculent, you can put down the chopsticks and let the flour cool down (don't cool it all, it's so cold that it feels warm to the touch, and it's not hot).

4. Knead the flour into a dough and knead it until you feel that the dough is strong enough to wake up.

5. Wake up for about 15 to 20 minutes, knead it again, and roll it out into a large piece with a rolling pin, the thinner the better.

The main raw material of pancake is flour, supplemented by eggs, sesame seeds, green peppers, shallots, etc., and the main nutrients are carbohydrates, proteins, fats, etc., which are sufficient and rich in nutrition. The commonly used processing methods of flour include steaming, boiling, frying, branding, baking, etc., and the degree of nutrient loss is also different depending on the production method. Pancakes have less nutrient loss.

Add 250 grams of flour to boiling water and knead thoroughly, spread it out and cool, then knead it into long strips, flatten it, and roll it out into a rectangular thin skin blank.

Smear some sesame oil on the skin, roll it up, cut it into small blanks, and then flatten the small blanks and roll them into round cakes for Xiaoxiang to use.

Put the pan on the heat, brush the oil on the cake, put it in the pan and bake it over low heat until it is golden brown on both sides.

When mixing the noodles, use warm water, so that the noodles that come out are soft and elastic, and the water is too cold, and the noodles that come out are hard. If the water is too hot, the noodles will be scalded, so use lukewarm water. After the dough is reconciled, it is allowed to stand for 30 minutes, a process commonly known in the north"Wake up"。

The goal is to allow the flour to absorb water fully and evenly. If the noodles are baked immediately after being made, the baked cake will have pimples. After letting it stand for 30 minutes, knead the dough a few times until it feels soft, evenly absorbed, and elastic.

Next, roll out the dough into a large rectangular strip. The thickness is grasped by oneself. Generally 3-4 mm.

Sprinkle the rolled dough with a layer of salt (to taste) and gently roll it out a few times. After that, a thin layer of oil is applied, and then the noodles are rolled up from one volume. Once rolled, use a rolling pin to roll out into a large round cake.

The thickness is about 4 mm again. Once rolled out, place it in a pan that has been heated and greased. OK, cover the pot and start baking.

The pan should not be too hot, too hot the flatbread will be mushy. After 1-2 minutes, lift the lid and see if the downward-facing side is already half-ripe. If yes, OK.

Apply a layer of oil to the upward-facing side and then turn it over. After that, cover the pan and wait another minute or two, then turn on the pan, coat it with another layer of oil, and turn it over again. Then cover the lid, and when the flatbread begins to crisp and expands to a large area due to the hot expansion and cold expansion of the gas, it is ready to be cooked.

Extended information: 1. Pancake is one of the traditional Chinese noodles made of flour, eggs and other materials and loved by the people, which can be eaten with various meats, eggs and vegetables.

2. The main nutrients are carbohydrates, proteins, fats, etc., which are sufficient and rich in nutrition. Pancakes have less nutrient loss.

2. Nutrients: 255 kcal per 100 grams of pancakes (standard powder) nutrients; protein grams; fat grams; carbohydrate grams; grams of dietary fiber; cholesterol 257 mg; thiamine mg; riboflavin mg; mg of vitamins; calcium 20 mg; phosphorus 146 mg; potassium 141 mg; mg of sodium; magnesium 51 mg; iron mg; zinc mg; selenium micrograms; Copper mg; Manganese milligrams.

【Homemade pancakes】

Ingredients: 300g flour

Step] 1We first and the noodles, the proportion of the dough water is six and a half pounds of noodles, the noodles are relatively soft and not easy to operate, and they are more sticky at first, we first use chopsticks to stir the noodles into a ball, and then add some cooking oil to the noodles It is not easy to stick to the hands, one of the must-have is that the dough is soft, but not thin.

2.After the dough is reconciled, let it sit for ten minutes, then roll it out into a flatbread, coat it with cooking oil, sprinkle some salt, and put some salt and pepper powder, five-spice powder, chopped green onion if you like to eat other flavors.

3.Roll up the flatbread from one end and pinch it tightly at both ends to avoid oil leakage.

4.Press the dough vertically, let the dough relax for a few minutes and then roll it out into a flatbread, don't roll it out too thinly, too thin is easy to roll out the layers.

5.Heat the pan over low heat, brush with a layer of oil, put the cake blank and cover the lid to start baking, turn over the other side on one side to set, and turn it three times in the middle to cook.

6.When the cake is bulging, it is full of heat, and it is golden on both sides.

In fact, the pancake is not complicated, as long as the dough is softer, don't roll it too thin when rolling the cake, the baking time is right, the cake must be delicious, and there are many layers.