How to put a hot hard cake in a hot soft one?

Ingredients: 250 grams of fine cornmeal, 250 grams of plain flour, 8 grams of yeast, 2 grams of baking powder, appropriate amount of water.

Production method: 1. First, add the cornmeal and flour to the pot;

2. Add yeast and baking powder to it;

3. Then add warm water to it and use chopsticks to disperse (you can also use pure milk instead of water, put some in, and the cake will be sweeter);

4. Knead the corn flour dough into a dough and put it with plastic wrap;

5. Proofing for about 30 minutes, just see the corn dough rising;

6. Knead the corn dough into equal pieces;

7. Dip your hands in water, put the small agent into the palm of one hand, and use the fingers of the other hand to flatten the small agent into a circle;

8. Put the depressurized cake embryo into an electric baking pan smeared with oil after heating for frying;

9. Cover the pot with a lid and burn for about 10 minutes before stopping the fire and putting it on a plate.

Tips: 1. The tortillas that were baked in the past were always sticky, and they were very hard and unpalatable after cooling.

2. When the weather is cold, you must use warm water and noodles, which starts quickly and shortens the production time a lot.

3. When pressing the agent, you must dip your hands with water in advance, so that the cake is round and not sticky.

4. Remember to cover the pot with a lid, so that the cake will be crispy on one side and soft and delicious on the other.

The finished cakes can be made more at one time and stored in the refrigeration, which is very convenient to eat and heat, especially when eating fish, it is a perfect match!

Put it in a pot and steam it for a while, the hot water vapor will make the hard cake soft, but don't take too long at night, ten minutes is fine.

Steaming is enough, steaming for a long time, hard like a stone can also be steamed soft.

Introduction: Baked cakes are a very common snack, and many people's breakfast is paired with fried cakes and porridge. In fact, many people in the streets and alleys will buy baked cakes as breakfast or food to fill their stomachs when they are hungry, and the satiety of this kind of baked cakes is also very strong, but the baked cakes are still delicious when they are hot, and they will be hard when they are cold, so how to solve it?

Many foods taste very good when they are hot, and they are also very delicious, but once they are put for a long time, the taste is very hard when they are cooled, and the taste is not very fragrant, and eating too many hard things will also cause some damage to their stomachs, so you can buy hot baked cakes and eat them while they are hot, instead of putting them for a long time, and the taste will be different when they are cold. However, if the conditions at home are better, but the baked cake for breakfast is cold and hard, it is best not to eat it directly, but to bake it in the microwave oven and eat it again after it is hot, and the taste is better. <>

If there is a bowl of porridge around, it is even better, you can put the broken cake into the porridge, the heat and moisture of the porridge can make the taste of the cake softer, so that it will not feel too hard and cause gastrointestinal discomfort when eating. And soak it in the porridge, the baked cake not only has its own fragrance, but also contains the fragrance of the porridge, and the combination of the two will taste better and will be more comfortable to eat. The soaked boiled cake will become soft and melt quickly when you put it in your mouth, which is also very good for children and the elderly.

Some people will make their own baked cakes at home, before making the dough must be mixed, and this step is also very crucial, the whole dough must be very soft, fully fermented, the taste will be more delicious, when baking the baked cakes, the surface of the oil will be smeared more, which will reduce the situation that the baked cakes will be hard after cooling. When baking, it is necessary to pay more attention to the control of the heat, first bake the whole crust of the pancake on high heat, and then turn to low heat and bake slowly.

You can put it in a pot to heat it up, or you can put it in soup to soak and eat, and when you mix the noodles, be sure to use hot water to make the baked cakes hard.

You can add some milk to the dough so that the baked cakes will not be hard and crispy even after they are cold.

At this time, you can put it in the microwave for two minutes, and you can also put it in a steamer to steam for about 10 minutes, and you can put it in a pancake skewer and bake it again.

If you encounter such a problem, you can put it in the furnace and reheat it. Or put it in a steamer and steam it.

First of all, the dough should not be too soft or hard, too soft and too hard, too hard and easy to bake and bite. Generally, a pound of flour needs about 230 grams of water, 1 gram of baking powder, 2 grams of sugar, and 10 grams of oil. Baking powder and sugar should be fermented with warm water, which can be used in all seasons

Put hot water at about 60-70 degrees in a large steamer, put the basin into the pot (the basin should not come into contact with the hot water), and cover the steamer lid. In the small environment of the steamer, the temperature and humidity are there.

Cool and not hard shortbread (fire) method: 1 kg of flour add about 3 to 5 catties of hot lard or ghee, then dissolve 50 grams of edible salt with hot water, pour it into the flour with lard or ghee, and form a puff pastry. Add a little water when the dough is almost stirred, so that the dough is a little moist, then the dough will be slightly watery and not too thin, and the water content of the dough will be higher.

First, in order to make any pasta well, noodles are very important. Of course, the choice of flour comes first. As you know, flour has high gluten and low gluten, remember, high gluten flour rolling dough is the best, strong and chewy, but high gluten flour to make buns, while stirring slowly add water, so that the noodles can be relatively soft, when there is no dry noodles, then knead into a soft dough by hand, and put it in a warm place to wake up for 10 minutes after the dough is reconciled.

With about two catties of flour, put a bag of yeast powder in three minutes, warm water and noodles, stir while adding water, do not add water at one time, so as not to add more, and then knead into a dough, cover, about two hours later, the dough is fermented, knead repeatedly on the panel, use warm water and noodles, and the noodles should be softer. You can take a pair of chopsticks to stir the dry flour, slowly add water while stirring, so that the noodles can be softer, when there is no dry noodles, then knead the soft dough with your hands, and put the dough in a warm place to let it rise for 10 minutes.

Use semi-hot noodles, that is, 1 2 flour, blanch 1 2 flour with boiling water, mix noodles with room temperature water, and then knead the two noodles fully and evenly, and the baked cakes will not be hard; Puff pastry, warm water and dough, then press the dough into a sheet, smear the puff pastry, then roll it up, and then add the agent, so that the baked cake will not be hard if you put it for a few more days.

If you want the cake to be cold and not hard, you need to scald the dough with boiling water. The hot noodles should not be too soft, otherwise it will be difficult to make. You can also use half of the hot noodles and half of the warm water and noodles kneaded together to make pancakes, so that the baked cakes will not dry and will not be hard for a few hours.

First, it is best to use standard flour, or whole wheat flour, and it is best not to use Fuqiang flour, because Fuqiang flour is too fine, and it is easy to harden after the cake is cooked. Second, use hot water and noodles, the temperature is above 60 degrees, do not use boiling water, test method: use your fingers, put it in the water, it is a little hot.

Third, the dough should be soft, but not all the water should enter at once, but a little water and a face, a little water and one side, and finally synthesize. Fourth, wake up for 20-30 minutes after the dough is reconciled. Fifth, after the pancake is semi-finished, it should be opened from both sides.

Clause. 6. Oil must be put in the pan, you can use a brush to brush on the pan, or you can pour oil into the pan, pay attention to pour it in reverse, and the oil should be glued to both sides. It is important to brush the oil to moisturize the pancakes and fluff them immediately. Cold water and noodles, once the pancake is cold, it becomes very hard.

Add egg whites to the flour, pay attention to the heat, I feel that the noodles should be softer, and don't use an electric pot or something, it will be hard.

The question is what to do if the baked cakes on the stove are not easy to pick up.

What's the solution. The baked cakes do not harden when they come out of the oven.

Put plenty of water. Or brush with a layer of peanut butter.

If you want to prevent the baked cakes from cooling, you need to mix the dough with warm water, and the dough is the most critical step. The ingredients for the preparation of baked cakes are flour, warm water, salt, yeast, oil, and five-spice powder.

If you want the cake to not be hard, you need to heat it up for a long time, and this is the only way.

The water inside the hot pancake evaporates and dries, and when it cools, it becomes hard. Wrap the pancakes in a grocery bag and steam them in the refrigerator or steamer to prevent moisture loss and hardening.

The baked cake will harden when it is cold. It has a lot to do with when you are with the face. Attention should be paid to the temperature of the water, as well as the amount of water. It can solve the problems you said.

First of all, we need to know the main reasons for the hardness of the baked cakes after cooling: first, the dough is not good; Second, the temperature control during baking is not well controlled; Third, the method of preservation is inappropriate. After finding the cause, let's solve it in turn.

Warm water and noodles, the noodles should be softer. Take a pair of chopsticks to stir the dry flour, slowly add water while stirring, so that the noodles can be softer, when there is no dry noodles, then knead the dough into a soft dough by hand, and put it in a warm place to let it rise for 10 minutes after the noodles are reconciled.

<> 20 grams of salt, about 250 grams of sugar, and into a dough, put it into a wake box at 35 to 48 degrees to proofing for about 30 to 50 minutes, knead into a small dough, roll it into a water dough, smear it with a good puff pastry, sprinkle it with five-spice powder, roll it up, cut it again, and you can close it twice, add a little water when the dough is almost stirred, so that the dough is a little moist, then the dough made is a little watery and not too thin, In this way, the moisture content of the dough will be higher.

If you only have high-gluten noodles on hand, then, as mentioned above, the purpose of boiling water noodle soup is to blanch the gluten and make the noodles soft. In addition to the water temperature, of course, you can also add milk, eggs, ghee, etc., so that the baked cake will be more crispy. Wake up for half an hour, put it in a thick iron spoon, sear over medium-low heat, turn over the other side and then burn, turn it three times, wait until the cake is golden brown, and the bubbles are cooked.

Wait until it's all done. Soft and fragrant. Don't visit.

In terms of water temperature, be sure to use lukewarm water (about 20 degrees Celsius) to cool the noodles, and the baked cakes will be hard. When mixing the dough, you can put some bread improver (10 catties of flour into 25 grams), and the baked cake will not be hard after cooling. You can prepare some cold dishes with good flavor according to your preference, such as:

Shredded carrots, shredded potatoes, tofu skin, ham, eggs, dried flowers, etc., with this pancake is a hearty breakfast.

When the pancakes are cold and hardened, they can be put in the microwave or the oven for a few minutes to return to their previous appearance, but it is better to eat them while they are hot.

The pancakes should be reheated, as this is the only way to preserve the texture and taste of the pancakes.

It can be heated in a steamer, fried in a pan, or beaten in the microwave, but be careful not to use stainless steel.

When the pancakes are cold and hardened, you can add an appropriate amount of lard to the dough when mixing the dough to make the pancakes extra soft and not hard even if you put them in a bowl.

The pancakes become hard when they cool, and they can be softened by foaming them by putting them in hot water or tea, making them taste better.

The pancake will become hard when it is cooled, and the production method is one of the reasons, and the other is that the storage method of the pancake is wrong, if there is any remaining pancake, you can wrap it with plastic wrap, so that the moisture will not be lost faster, and it will not harden.

If the pancakes are soft but not hard, and they are layered, you can do this:

Preparation: Ingredients, 500 grams of flour, 5 grams of yeast, 10 grams of salt, one serving of boiling water and one serving of cold water, and some cooking oil.

Steps: Put the flour into a basin, add salt and yeast respectively, stir for a while, so that the salt and yeast are basically evenly distributed in the flour. Divide into two roughly equal portions and place in two pots for later use.

It is best to use the "semi-hot noodles": method. First, use half of the flour with about 150 grams of boiling water (hot is best), and use chopsticks to mix the noodles into flocculents; Then stir about 120 grams of cold water and the other half of the flour into a flocculent.

Pour in the flour wadding from both basins together and stir for a while.

Add about 20 grams of cooking oil and knead into a whole ball.

Place the dough on the board and knead it again, then knead it into long strips and divide into several equal portions.

Spread an equal amount of dough (multiple layers) with a layer of cooking oil and wrap it in plastic wrap.

If it is summer, after 3 hours, the dough will expand to 1 times its original volume, i.e. the dough will be steamed.

Take one of them, knead it for a while (the more you knead it, the more layers you have), and flatten it with the palm of your hand.

Roll out thinly with a dough needle (about the size of a baking pan) and brush with cooking oil on both sides (for a soft and uniform color).

After brushing with oil, put directly into the heated (170 degrees is preferred) electric baking tray and close the lid. One turn in about 5 minutes, another turn in 3 minutes, and another turn in 10 minutes (i.e. "three turns").

After 12 minutes, the lid was lifted and the cake came out of the pan.

Oily noodles, then kneaded several times, is the premise of multi-layered pancakes; Using the "semi-blanched flour" kneading method, the protein in the flour is coagulated and decomposed into water due to the action of hot water. The dough is glutinous, there are small ribs, and the pancakes will be softer. Even if it's cold, it's not unpleasant.

If you are interested, you may wish to give it a try.