How to make fried pancakes fluffy, how to make fried pancakes soft and delicious

Fried pancakes. Material:

500g of flour (standard flour), 2 teaspoons (10g) of salt, 1 2 teaspoons (3g) of baking soda, 1 2 teaspoons (3g) of baking powder, 1000ml of oil (actual consumption of 30ml).

Directions: Take a large basin and add flour, salt, baking soda and baking powder. Slowly add cold water, stir evenly with chopsticks, and then use your hands and dough to make the dough reach the softest state without sticking to the inner wall of the basin.

Finally, brush the dough with a layer of oil to prevent the skin from drying out. Let it rest at room temperature for 2-3 hours (in winter, you can make dough overnight in advance).

Take a large flat plate and brush it with oil, pull out a small ball of noodles with your hands, put it on a plate and roll it out with your fingers and press it thinly. Make 3 cuts in the center of the dough.

Heat the oil in the fryer over high heat until it smokes. Put the dough cake flat into the pan and fry one side thoroughly first, then turn the other side. Browned on both sides, drain the oil.

Tip: Don't turn the pancakes back and forth frequently during the frying process to avoid the texture of the pancakes becoming hard.

Choosing an iron pan as a fryer will have better heat transfer than a non-stick pan.

Ingredients: flour, water, a pinch of salt, eggs, sugar, oil.

Method:1Use self-rising flour with an appropriate amount of sugar, eggs, a little salt and water to mix into a dough (the dough should be softer), put it in a warm place and let it rise for half an hour before you can start making.

2.Divide the dough into several pieces, rub the oil with both hands to flatten the dough, and make three cuts in the middle with a knife (the purpose is to avoid the dough from foaming during the frying process).

3.Put it in hot oil (high heat) and fry it, froth one side and then turn it over and fry until it is brown, and one oil cake will cook in just two minutes.

Ingredients: 500g plain flour and 100g old flour

Excipients: 1 tablespoon of salt, 1 tablespoon of sugar, 1 egg, 1000ml of oil. 1.

Take a larger basin, put in the old flour fertilizer, add two large bowls of flour, beat an egg, add a little salt, an appropriate amount of sugar, slowly add cold water, stir evenly with chopsticks first, and then use your hands and noodles to try to make the dough reach the softest and not stick to the inner wall of the basin, and put it on the heating to ferment to twice the size;

2.Take out the fermented dough, put it on a floured cutting board, knead it with both hands and exhaust it;

3.Knead until the dough is smooth;

4.buckle the basin and let it sit for more than ten minutes;

5.The dough is kneaded into a cylindrical shape;

6.Cut into small pieces and flatten them with the base of your palm;

7.Press the small agent flattened with a rolling pin and roll it into a circular sheet of centimeters;

8.Use a knife to make two cuts in the center of the dough;

9.Heat the iron pan, relax the oil, heat the oil over high heat until the oil smokes, and put the raw dough cake into the oil pan;

Fry one side thoroughly, then turn over, fry the other side, fry until both sides are browned, and then remove and drain the oil;

10.Fried oil cakes.

Tips: 1 Put the dough in the oil pan and start to bulge, gently beat the dough with chopsticks, otherwise the dough will not rise and bulge;

2. Do not turn the pancake frequently during the frying process, so as not to harden the taste of the pancake;

3 Use an iron pan with a round bottom to fry oil cakes, which has better heat transfer than a non-stick pan and saves fuel than a frying pan.

It's delicious to make your own dough pancakes.

How to fry the oil cake fluffy and delicious The ratio of noodles is very important, and the chef will teach you all.

Fried pancakes. 1.Prepare a basin, add 500 grams of flour, 5 grams of yeast, 10 grams of sugar, and mix the dough with 270 grams of warm water, beat into a dough, knead into a smooth dough, and set aside.

My family has been making oil cake recipes for three generations, which is delicious and fluffy, and it is not hard for half a month, so fragrant.

2.Prepare a basin again, add 500 grams of flour, 20 grams of sugar, you can put more sugar if you like sweetness, use boiling water and noodles, and knead until smooth. Then put the two pieces of dough together and let rise until they are twice as large.

My family has been making oil cake recipes for three generations, which is delicious and fluffy, and it is not hard for half a month, so fragrant.

3.Find a bowl, add some flour, add some cooking oil, and stir to make a puff pastry.

My family has been making oil cake recipes for three generations, which is delicious and fluffy, and it is not hard for half a month, so fragrant.

4.Just watch the dough form a honeycomb shape, knead the two pieces of dough together, pour in the finished puff pastry, and knead them together smooth.

My family has been making oil cake recipes for three generations, which is delicious and fluffy, and it is not hard for half a month, so fragrant.

5.Smear some oil on the board, knead the dough into long strips, and knead the agent with an even size, and knead the agent round.

My family has been making oil cake recipes for three generations, which is delicious and fluffy, and it is not hard for half a month, so fragrant.

6.Press into small cakes with your hands.

My family has been making oil cake recipes for three generations, which is delicious and fluffy, and it is not hard for half a month, so fragrant.

7.Cut two knives from the middle, my ancestors have made oil cake recipes for three generations, delicious and soft, not hard for half a month, too fragrant.

8.Pour the oil from the pan, put in the oil cake when the oil temperature is 6 hot, and turn it over repeatedly.

My family has been making oil cake recipes for three generations, which is delicious and fluffy, and it is not hard for half a month, so fragrant.

9.Fry until golden brown and cooked.

Step 1, prepare a basin, put flour, yeast, baking soda, salt, sugar, mix evenly 2, slowly add warm water, colleagues stir into a flocculent shape with chopsticks, and leave a little flour for dough, the dough must be soft and non-sticky, hard taste is not good. 3. Wake up for a while into a dough, knead it until it is smooth, and put it in a warm place to ferment. 4. Raise the dough to twice the size, open it to form a honeycomb, knead it smooth with a little oil, and let it rise for 10 minutes.

5. Divide the mixed dough into a number of small agents, add a little flour to the panel, roll it out with a rolling pin, and draw three mouths on the dough. 6. Heat (not too hot and easy to paste), under the cake embryo, the dough is very soft and can be stretched appropriately, and quickly tap its surface with chopsticks, which is easier to fluff and swell. 7. The temperature is well controlled, the fire can be slightly reduced, and the oil cake only needs to be fried once.

8. Turn it over. 9. The fresh, fragrant and soft oil cake is baked, and the appetite is not great.

1.First of all, pour 400 grams of flour into a large bowl, add 4 grams of salt, mix the dough with 120 ml of warm water, stir into a flocculent shape and then knead it into a smooth dough with a soft point, and then apply cooking oil on the dough, the oil can increase the toughness of the dough, cover the plastic wrap and let it rise for about 30 minutes, the longer the dough rises, the better the extensibility of the dough.

2.Let's make the puff pastry, pour two teaspoons of flour into a bowl, add 3 grams of salt, pour in the hot oil and stir well.

3.When the dough is awakened, put it on the panel without kneading, divide it into 2 parts of the same size, take one and arrange it into a rectangle, then roll out the rectangular pancake with a rolling pin, evenly smear the puff pastry, fold it up and down, and then cut it into noodles with a knife, do not cut off the two ends, and brush the surface with cooking oil.

4.Stretch both sides of the noodles by hand, slowly stretch them to prevent them from breaking, fold them again, pull them, drop them, pull them thinner, roll them up from one end, and press the other end under the cake blank, like this our cake blank is ready.

5.After the two are done, take a dough agent, press it with your hand, and then roll it into a round cake shape with a rolling pin, after rolling, the electric baking pan is preheated and brushed with oil, and the oil is heated into the cake blank, and the surface of the cake blank is brushed with cooking oil to lock the moisture, so that the baked cake will be very soft, cover the lid and stuff for 2 minutes, when the time is to open the lid and turn it over, then cover the lid and burn for about 2 minutes, open the lid and burn until both sides are slightly yellow.

The most important thing is that the raw dough should be soft, and the softer the dough embryo, the more likely it is that the oil cake will be fluffy and soft.

How do you make oil cake soft and fluffy? The ratio of noodles is the key, and rural mothers teach you.

How do you make oil cake soft and fluffy? The sum ratio is key.

Here's how to make fried pancakes soft and fluffy:

1. After kneading the dough, you can press the dough with both hands and repeat it three times to make the dough softer and the fried fritters more soft and fluffy.

2. The oil temperature should not be too high or too low when frying fritters, and it is better to have six or seven hot (180 -200), and the oil temperature is too low.

It will soak the oil into the dough blank, which will not only make the middle of the fritter contain oil, but also reduce its expansion, and the oil temperature is too high.

It is easy to scorch and fry the fritters.

3. After putting in the fritter embryo, be sure to use chopsticks to keep turning the fritters, so that the fritters can be evenly heated, not only more fluffy but also evenly colored. You can use milk powder and noodles to fry fritters, make fritters at home, you can add some milk powder or milk and noodles, the water is relatively reduced, and milk can make the noodles wake up.

Here's how to make fried pancakes:Ingredients: 100 grams of flour, 1 egg.

Excipients: 1 gram of baking soda, 2 grams of salt.

1. Pour flour, baking soda, salt, eggs, and cooking oil into a bowl and stir into a flocculent shape.

2. Knead the dough and let rise for one hour.

3. Brush the dough with oil, cut it in half, press it into a cake, and cut three knives in the middle.

4. Remove from the pot and pour oil, wait until it is hot, put in the oil cake, fry it on low heat until golden brown on both sides, and then serve it out of the pot.

5. Put it out of the pot and put it on the plate, and the fried oil cake can be made.

The method of fluffy and delicious fried cakes is as follows:

1. Take 200 grams of flour, put a small spoon of Angel yeast in a bowl and boil it with warm water, pour the water slowly on the noodles, stir them with chopsticks to form a dough crumble, and then break the dough into a dough with your hands. Because the weather is warm, the fermentation at room temperature has been fermented in less than two hours, and the picture shows the fermentation state. When the dough is opened, it already has a porosity.

2. After the dough is fermented, take a small bowl, add salt and a little alkaline noodles to dissolve.

3. Add the water mixed with salt and alkaline noodles one by one to tell the dough to be fermented, do not add it at one time, in that way, it is not good to mix the dough, add a little at a time, slowly knead the dough and wait for the dough to absorb the water, and then add the finger again.

4. After adding salt water, the noodles will become very thin and soft, and you can pull it up for a long time with a gentle pull of your hand, and this state is OK.

5. Apply cooking oil to the rolling pin and panel respectively to prevent sticking to the surface.

6. Pick up a ball of noodles by hand and put it on the panel, you can flatten it by hand or roll it out with a rolling pin, how convenient and how to use it.

7. Use the tip of the knife to make a few cuts on the flattened dough, so that it is easy to fry, today I also tried it without scratching, which is not conducive to frying in the oil pan, uneven when expanding, or easy to make with a cut.

8. Put oil in the pot**, when you see a slight smoke on the surface of the oil, you can put it into the oil cake embryo, or you can pull a little noodle into the pot to see if the oil temperature is appropriate, and when the oil temperature is appropriate, the dough embryo can be quickly expanded into the pot.

Ingredients: 300 grams of flour, 3 grams of yeast powder, 3 grams of salt, 2 eggs. Beat the eggs into the flour, add the yeast powder and salt.

Add warm water, knead into a smooth and soft dough, cover with plastic wrap and let rise. Proofing to twice the size. The fermented dough is slightly kneaded on the rock board, pressed into long strips, and cut into small pieces.

Ingredients: 300 grams of flour, 3 grams of yeast powder, 3 grams of salt, 2 eggs.

1. Beat the eggs into the flour, add yeast powder and salt.

2. Add warm water, knead into a smooth and soft dough, cover with plastic wrap and let rise.

3. Proofing to twice the size.

4. Knead the fermented dough slightly on the cutting board, press it into long strips, and cut it into small pieces.

5. Take a small dough and roll it into a dough, and use a knife to make three cuts on the dough.

6. Add cooking oil to the pot, put the oil cake hot at a temperature of six or seven percent, and fry it on medium-low heat until golden brown on both sides.

Hello dear, I want the fried oil cake to be crispy and soft to do this:1When the dough is put into the oil pan and begins to bulge, gently tap the surface of the dough with chopsticks, otherwise the dough is not easy to swell and bulge, and the taste is not soft enough; 2.

Do not turn the pancake frequently during the frying process, so as not to harden the pancake; 3.In addition, using an iron pan with a round bottom to fry oil cakes has better heat transfer than a non-stick pan and saves fuel than a frying pan.