How do you make the pancakes soft with the dough? How to make the pancake dough and the dough soft

First of all, prepare low-gluten flour and add yeast water, stir well, then knead into a dough, then apply a layer of lard on the surface of the dough, cover with plastic wrap and ferment, so that the dough will be very soft and soft.

Divide the flour into two, add boiling water to a part of the flour, stir with chopsticks, and blanch the flour thoroughly. In this way, the bones of the flour will be gone, and the flour will become unusually soft. The other half of the flour is mixed with water and oil to form a smooth and soft dough.

The ratio of water and oil is added at a ratio of 3:1, and some additions can make the flour not binding, and the strength of the natural gluten will be reduced. Mix the two types of dough together and knead them into a smooth dough so that it will be soft.

If you want to make the pancakes and dough soft, you need to master these few tips. 1.Add a little salt when mixing the dough to increase the gluten of the flour; 2.

The ratio of flour and water should be mastered, 100 grams of flour can be added about 60 grams of water, and the noodles are relatively soft; 3.The water for the noodles must be warm water at about 50 degrees Celsius, and the pancakes made with warm water and noodles are not hard when they are cold.

Pancake is my favorite, I generally like to eat green onion cake, fresh and delicious, charred on the outside and tender on the inside, and it is simple to make, but, it seems simple, there are still many people who can't brand this cake, whether it is dead or hairy, it will always make the cake hard, and one of the reasons for this is that the noodles are soft and hard, which is only one of the factors.

Therefore, it is very important to make the dough soft, as the subject asked, how to make the dough soft to make the baked cake soft? The factors are these:The dough is stiff, the dough is mixed with cold water, the dough is kneaded too strongly, the heat is too high when the pancakes are baked, etc, all of which may cause the cake to be hard.

1. Dough mixing skills.

1. Use the semi-hot noodle method when mixing the dough: the water temperature added when mixing the dough is particular, the cold water and the dough are easy to gluten, and the baked cake is crispy and easy to harden; The hot water and dough are not easy to gluten, and the baked cake is softer, but more sticky. Therefore, we use semi-hot noodles, which is half cold water and half hot water, so that the cake is soft and does not stick to the teeth.

2. Add more water: the ratio of flour and water is very important when mixing noodles, like the ratio of flour and water when steaming steamed buns is 2:1, and the amount of water in the pancake is more, when the pancake is 500 grams of flour, you need to add 300 ml of water, so that the water is sufficient, and the baked cake will be soft.

3. The dough can not be kneaded for too long: when the dough is well risen, the dough must be kneaded, if you use dead dough pancakes, do not knead it for too long, knead the dough for too long and the dough will be gluten, and of course it will be hard to burn out. If you want to make dough, you must knead it more, because there is yeast fermenting in it, which can support the gluten, so this different way of making dough is completely opposite in terms of kneading.

4. The heat should be small when the cake is baked: the heat should be small when the cake is baked, when the cake is panned with an electric baking pan, only the lower plate can be opened, and the small flame is slowly branded, and the fire will be too large if it is opened up and down, so that the water in the cake will be quickly evaporated, and the biscuit will be hard in the bath.

The above is the detailed process of baking oil cakes and small details that need to be paid attention to, many people do not burn good cakes, the reasons are nothing more than the above points, we must understand the principle of this, the principle is understood, you can draw inferences from one case to another, and when you see the problem in the future, you can understand why it will fail.

When baking cakes, you need to mix the flour with warm water, knead hard, and pay attention to the wake up after kneading, you need to wake up for about two hours, and then make the baking cake, at this time the baked cake is very soft.

First prepare some low-gluten flour and put some yeast water in it, then pour in the warm water of the water and stir it evenly and knead it into a dough, wait for it to ferment, and then apply a layer of lard after fermentation, and ferment it again, so that the pancakes will be delicious.

The ratio of flour and water is very important, about 600 grams of water is added to 300 grams of flour, and then cold water and noodles can be used, so that the noodles are very soft and the cakes are very delicious.

First of all, we prepare the flour, add a little edible salt and stir well, then add warm water to knead the dough, let it rise for about half an hour and then make it into the shape of a cake, so that the baked cake is particularly soft.

Mix the dough with hot water to make them look like snowflakes, then drain the hot air. Then use cold water, the cake is soft and glutenless. Also, pay attention to the time when the cake is baked, if it is too long, it will be hard.

If you want the pancake to not be soft, the method of mixing it with the dough is as follows:

1. Blanch the noodles, mix the noodles with hot water to form snowflakes, and then dry the hot air. Mix with cold water, the cake is soft and glutenless.

2. The noodles are thin, one pound of noodles, 6 taels and 7 taels of water (about 60 degrees), and the cake is soft and tendonous.

3. Pay attention to the time of branding, it is easy to get hard if the time is too long.

Pancake is one of the traditional noodle dishes of the Han nationality, the main raw material is flour, supplemented by eggs, sesame seeds, green peppers, shallots, etc., which can be eaten with various meats, eggs and vegetables. 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.

First of all, pour an appropriate amount of flour into the basin, add a little less salt, then pour in an appropriate amount of boiling water, stir while pouring water, stir the flour into a flocculent, and then knead it into a smooth dough, roll the dough into long strips, cut it into an agent of uniform size, and then knead the small agent into a smooth dough, put it in the basin, brush a layer of oil with a brush, evenly brush a layer of oil on each dough, and then cover it with plastic wrap to rise for half an hour. We will take out the proofed dough, smear a layer of oil on the board, press the proofed cake blank into a round cake, and then roll it into a round cake with a rolling pin, try to be thinner, pour an appropriate amount of oil into the pan, put in the finished cake blank after the oil is hot, slowly burn it over medium and low heat, burn the surface of the cake until golden brown, and then turn it over, and burn it on both sides until golden

Add warm water of about 40 degrees to the flour, stir while pouring until flocculent, pour in an appropriate amount of oil, knead into a dough, cover with plastic wrap and let rise for 30 minutes.

Add some yeast powder to make. Prepare to use Luxiang stupid ingredients: 540 grams of all-purpose flour, 360 grams of pure milk, and 5 grams of Angel yeast powder.

1. Put the flour in a basin, add yeast powder and mix evenly, stirring with chopsticks while pouring milk.

2. Stir the banquet into a dough, knead it into a dough with suitable hardness and softness by hand, knead it for a while, and knead the tendons. Let the lid sit for a while and knead it gently to smooth out the dough.

3. Cover the kneaded dough with plastic wrap and ferment until it is twice as large, then take it out.

4. Add an appropriate amount of flour and continue to knead vigorously. The more the dough is kneaded, the smoother and more gluten-rich.

5. Rub the long strips, divide them into agents of equal size, and knead them into the shape of steamed buns, and this process should be continuously floured.

The ratio of dough to boiling water can be made fluffy. Ingredients: 500 grams of flour, 250 grams of boiling water, appropriate amount of salt.

2. Mix 250 grams of boiling water with the dough, you can stir it into a flocculent shape with chopsticks instead of using your hands.

3. Write down the dough for 15 minutes, divide the dough into 8 small doughs, knead and flatten them, and press them into a circle.

<>5. Change the orange head, then brush a layer of oil on top of each round cake, and then press it on top with another cake without oil.

6. Finally, use a rolling pin to roll out each one flat and then put it into the pot.