How do you make flatbread fluffy? How to make flatbread is soft and delicious

The practice of flatbread.

Dough cake: Mix the dough with an appropriate amount of yeast, let it rise for half an hour (room temperature above 25 degrees), brush the pan with oil and heat it, put in the rolled dough cake, and add some water (about no.

Specialty delicious flatbread ** (19 sheets) over half of the bread) covered. Turn over after the water is dry, and just brown over low heat.

Scallion pancake: Add water and dough to soften. Roll out and brush with a layer of oil, add the adjusted chopped green onions (salt, pepper noodles) spread evenly and roll them up, then roll them into thin cakes, put them in a pan and bake them on both sides Home-style flatbread:

Let the dough rest for about two hours and then knead it until it is smooth. Roll out the dough into flakes. Sprinkle a layer of fine salt on top of the dough cake and spread a layer of clear oil evenly.

Roll the dough from scratch and pinch the ends and seams tightly to prevent the oil from being exposed. Pinch into two or three sections according to the size you are satisfied with, pinch the two ends tightly and rotate them into a large one. After the dough is risen, roll it into a cake shape, be careful not to be too thin and not too hard, and roll out the cake to avoid eating.

Heat the pan, don't put oil, just sear. In about 15 minutes, the cake will puff up. You can't use digital when branding, so just look at the finished product.

If you want the flatbread to be fluffy, you need to have the following conditions:

1. The surface must be soft;

2. It is necessary to brush the surface of the cake blank with oil before putting it into the pot;

3. Put it into the basin immediately after removing from the pot and cover it to prevent water evaporation.

How to prepare flatbread: Prepare ingredients: 500 grams of flour, appropriate amount of warm boiled water, 5 grams of salt, appropriate amount of cooking oil, electric baking pan.

Specific steps: Mix noodles: Flour is involved in warm boiled water (basically the temperature of the human body), stir with chopsticks while pouring water, remember, the dough must be soft, so soft that you can't hold it. Cover or seal the plastic wrap for an hour, it is very good for a long time;

When the time comes, sprinkle the dough evenly on the board, move the dough to the board and gently a few times, so that all the dough is covered with flour;

Roll out into a cake blank, brush the surface with oil, sprinkle with salt, and then sprinkle a layer of flour, the flour is brushed with an oil brush, either side is blocked, and the corners are stacked. Rotate and roll up in the counterclockwise direction, and the roll tightening point is very good;

After the roll is finished, the final seal will be tightened, and the principle is not to leak oil. Hold the long reel upright and press it vertically;

After flattening, use a rolling pin to roll out a regular round cake blank, and sprinkle flour on the dough at any time if there is a phenomenon of touching hands;

The electric baking pan starts the war, burn until the hands are brushed with oil, put the cake blank into the lid, about two minutes the cake blank is inflated and puffed up, brush the cake blank with oil on the opposite side and turn it over, cover it for two minutes and the cake appears golden brown. Immediately put it in the pot and cover it to prevent the water from evaporating, remember that this is the most important thing;

If it is a large cake, you should use a large panel to roll out the cake blank, brush the oil and roll it up from one side to the other, then knead it into a mixture, and press the flat skin vertically.

Sweet corn tortillas:

Ingredients: 50g of flour, 1 egg, 1 teaspoon of oil, appropriate amount of sugar, appropriate amount of cooked corn kernels, appropriate amount of warm water.

1. Prepare all the ingredients, the corn kernels are cooked.

2. Add an egg to the flour.

3. Add sugar to the warm water, mix well and melt.

4. Then pour the sugar water into the flour.

5. Stir well, no powder.

6. Add the corn kernels and mix well.

7. Heat a small amount of oil in a pot.

8. Scoop a tablespoon of batter into the pan and fry over medium-low heat.

9. After solidification, turn over and fry it.

10. Finished product.

Ingredients: flour, water, allspice, salt, cooking oil.

Method: 1. Put the flour into a container and add an appropriate amount of water. Mix into a soft and hard dough, cover with plastic wrap and let rise for 20 minutes;

2. After waking up, roll it into a large dough sheet, pour an appropriate amount of oil and apply evenly, and then sprinkle with salt and five-spice powder;

3. Gently roll the dough from one end into a long strip, close the two ends and pinch them tightly, divide them into equal parts of uniform size, arrange them into a circle, press them flat, and roll them into flatbreads;

4. Pour a little oil into the pan and heat it over low heat;

5. Put the flatbread in the pot and simmer until both sides are slightly yellow;

6. Turn the flatbread over continuously until golden brown.

Flatbread is a kind of flour, starch or wheat flour that is brewed and processed into dough by traditional Chinese craftsmanship, and then made by adding unique raw materials by local technology. In addition to being eaten as is, flatbread can also be eaten stewed with vegetables. It was first named by the Chinese.

The main ingredient of flatbread is flour, supplemented by eggs, sesame seeds, green peppers, shallots, etc., which is one of the traditional Han noodles that are loved by the people, and 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.

Flatbread has less nutrient loss.

The most important thing to make flatbread is to make good noodles, only when the noodles are good, can they be fluffy and soft.

Preparation of fluffy flatbread:Prepare the flour; The yeast is dissolved in warm water.

Pour yeast water into the flour and mix well.

Reconcile into a smooth dough.

Leave it in a warm place to ferment until it doubles in size, and the dough is honeycomb-shaped.

Prepare tahini and cooked white sesame seeds.

Add pepper, salt and oil to the tahini and mix well.

Divide the leavened dough into portions. Roll out into large slices and spread with tahini.

Roll it up and divide it into small pieces.

The dough is formed into a cake base.

Pat on with white sesame seeds.

Brush the electric baking pan with thin oil and put in the cake base; Pour in a little cold water and cover; Heat up and down, pie stall for 4 minutes.

Turn off the heat, apply some oil, and remove from heat for 2 minutes.

Notes:The dough and dough should be moderately soft and hard, and the softer the dough, the better it tastes.

Frying pans, electric baking pans are available.

The dough must be fermented with plastic wrap to prevent the loss of moisture.

The water used to melt the yeast should be lukewarm at about 40°C, and if you use milk, you should also warm the milk.

If the dough is still too dry after adding yeast water, you can add some warm water appropriately, add it slowly, not too much at once.

Ordinary flour is all-purpose flour, which is suitable for making steamed buns, dumplings, steamed buns, cakes and the like.

Flour as the main ingredient.

500g edible alkali 5g excipient oil.

Appropriate amount of yeast 5g salt.

2g step. 1.Yeast, salt, edible alkali.

2.Pour into a basin with flour.

3.Add an appropriate amount of water and form a dough for 20 minutes.

4.Mix the dough well, knead it well, and form it into a suitable size agent 5Take a machine and roll it out into a cake and coat it with cooking oil.

6.Then roll it up.

7.Plate into such a round cake.

8.Roll out thinly with a rolling pin.

9. Brush the electric baking pan with oil, put in the rolled dough, 10Sear until golden brown on both sides.

Here's how:

Ingredients: 400g all-purpose flour, 50g sesame oil, 150g boiling water, 100g cold water, appropriate amount of salt.

1. Weigh 400 grams of flour and put it in a basin.

2. Stir with chopsticks while pouring boiling water, and switch to cold water and balls when you see the flour in the shape of snowflakes.

3. Cover with a damp cloth and wake up for 30 minutes after forming a ball.

4. Prepare sesame oil.

5. After the dough is divided into three parts, roll out one of them into a circle, the thinner the better, and the thinner the more layers.

6. Sprinkle with an appropriate amount of salt and spread evenly.

7. Pour an appropriate amount of sesame oil on the dough.

8. Spread the oil evenly and roll it up.

9. The rolled strips are coiled up to become cake blanks.

10. Or cut from the radius of the dough.

11. Roll it up along the radius.

12. Seal your mouth.

13. Stand it up and twist it and press it flat.

14. Roll out a round cake with a rolling pin (when rolling, use a rolling pin to roll it out from the middle to the surrounding area, it is easy to roll it out).

15. Preheat the electric baking pan and add an appropriate amount of sesame oil.

16. Put the green billet into the lid of the cake pan and heat it.

17. Turn it over once in the middle and see that both sides are golden brown (don't take too long, it will be easy to harden the cake).

18. Take out the cut pieces and put them on a plate and serve.

1. The softness and hardness of delicious bread noodles are very important, and the amount of water is determined. The noodles and noodles of the pancakes are softer than the dumplings.

2. The hardness of the cake, the amount of water, the temperature of the water, and the heat. The water temperature can be adjusted according to the season. The water is hotter in winter and warmer in summer.

You need to be in a hurry to make it hot, and the proofing time is long, and the water temperature is not too hot. There are also areas, the water temperature near Tianjin in Hebei Province is cooler, and the water is hotter in the area north of Beijing. It's half the story when you're ready to make the dough and make it well.

3. The heat of the pancake is very important, it is necessary to pancake over medium and low heat, and the cake will be puffed up and so on, if the time is too long, it will cause dry mouth and hard hunger due to water evaporation.

4. As for the rotten burial method, don't knead the dough too much after the kneading dough wakes up, because the slag hand will cause too much strength on the dough, and it will be hard.