How to make the pancake crispy on the outside and tender on the inside, with clear layers?

Mix the dough with hot water, mix the dough into a smooth dough, let it rise for 30 minutes, divide the dough into agents of the same size, roll the dough into long strips, and return it to the plate one by one, then press it flat, put it in an electric cake scale and bake it.

When baking cakes, roll out the cakes into thin round slices, evenly smear lard on them, add a little salt, then roll them into cylinders, divide them into small sections, make cakes, and put them in a pot over low heat until golden brown.

First of all, we must prepare the flour with warm water and dough to knead into a dough, let it rise for half an hour, then roll it into a large piece and smear it with a layer of puff pastry, and then make it into the shape of a cake, so that the baked cake is layered and particularly delicious.

Ingredients: flour, eggs, chopped green onions.

1. Take an appropriate amount of dry flour, put it in a large container, and add an appropriate amount of water. If you are inexperienced, you can add less at a time, stirring with chopsticks while adding water.

<>3. Novices can thicken the batter a little first, if it is thick, you can add water a little bit, try to make a few more to have experience, add an egg to the prepared batter, and add some salt to stir well.

4. If you like to eat chopped green onions and quick flavor, add an appropriate amount of chopped green onions, or you can add your favorite minced vegetables, and stir well. The main thing is not to adjust too thin, it is not easy to turn it over, and if it is thick, it is to make the cake thick and filial piety, so it is important to add water slowly.

Ingredients. Ingredients: 500 grams of flour, 650 grams of ground beef, 2 green onions, 250 grams of warm water.

Excipients: 5 grams of yeast, dark soy sauce, 2 spoons of light soy sauce, a pinch of Sichuan pepper powder, 1 teaspoon of white pepper, 2 tablespoons of salt, 1 small piece of ginger, 2 tablespoons of cooking oil, half a tablespoon of sesame oil.

How. 1.Add yeast, warm water and oil to the flour, knead into a soft dough, brush a layer of cooking oil on the surface, cover with plastic wrap and let rise for 1 hour.

2.Chop the beef into minced meat and chop the green onions into minced shallots.

3.Add Sichuan pepper powder, dark soy sauce, light soy sauce, white pepper, salt and oil to the ground beef and mix well.

4.Put the chopped green onion and ginger foam into the mixed meat filling, pour sesame oil on the green onion foam, stir the auspicious calendar and mix evenly for later use.

5.The awakened dough is kneaded and exhausted again, divided into small agents, covered with plastic wrap and allowed to rise for 10-20 minutes. (500 grams of flour divided into five to six small fools).

6.Take a small part of the prepared mixture, roll out a thin rectangle of dough, and add two-thirds of the filling.

7.Fold from the end without the meat filling.

8.Fold two (or three) folds and gently thin with your hands.

9.Place in a frying pan and set on one side and fry on the other. Fry on both sides until golden brown and the crust is bulging (about six or seven minutes).

10.Cut into cubes and serve. The skin tastes crispy and slag, and the beef filling inside is tender and juicy, rich and bursting, and one bite is super happy

Blanch the water to 80 degrees, live more than half of the cracked oak powder, pay attention to the soft feeling.

The noodles are slightly cool, and the remaining noodles are bent with cold water; The key must be soft and let stand for 20 minutes.

Spread out the panel, spread the dough evenly to a thickness of 3-4 mm, and evenly brush the lard and salt on the skin next to the dough.

Add yeast, warm water and oil to the flour, stir into a flocculent shape, knead it into a dough, ferment until it is twice the size of the dough, and poke the inside of the dough with your fingers to form a honeycomb.

Sprinkle a little flour on the cutting board and roll the flour again until it is kneaded to its original size.

Roll the dough into a long strip and cut it into about 35 grams.

Once the dough is ready, coat it with sesame sauce and then make it into pancakes. The specific method is as follows, first prepare the ingredients: 350g of old dough, 250g of ordinary flour, 150g of water, 1 teaspoon of white sugar, and sesame paste ingredients

2 tablespoons of sesame paste, 2 tablespoons of cold boiled water, 1 teaspoon of soy sauce, 1 teaspoon of light soy sauce, 2g of salt.

1. Take out the refrigerated old dough from the refrigerator and tear it into small pieces by hand and place it on the silicone mat.

2. Add ordinary flour and white sugar to the old dough, and add water in batches.

3. Knead the dough into a smooth surface, and then use a clean large basin to rise upside down for about half an hour.

4. Put the sesame paste into a clean bowl, slowly add the cool white and stir into a paste in stages, then add soy sauce, light soy sauce, salt, etc. and stir well.

5. After the dough is proofed, roll it out into a round dough.

6. Spread the prepared sesame paste evenly on the rolled dough.

7. Roll from one end to the other, taking care not to let the tahini leak out during the rolling.

8. Twist the rolled dough into a dough shape.

9. Roll out the dough into a round dough with a rolling pin again, and the action should be gentle during the rolling process to prevent the skin from breaking and leaking out the sesame paste.

10. After the dough blank is rolled, put it on an electric baking pan that has been preheated in advance and brushed with a little cooking oil, turn on the upper and lower heat, cover the lid and fry.

11. Fry for about 2 minutes, turn the cake over and continue to fry the other side until golden brown on both sides.

12. Done.

Tips:

The number of layers of the dough lies in the number of circles when rolling, so if you want the layers of the pancake to be clear, the oil should be evenly spread, and when rolling up, try to thin the dough while rolling it tighter, so that the pancake will be crispy and fragrant;

In addition to adding chopped green onions and salt to the pancakes, you can also add salt and pepper, minced meat, etc., which is also particularly delicious;

If there is no pan at home, you can use a pan and burn it over low heat, but you need to add a lid, if the cake is rolled out very thinly, in the process of burning, you can sprinkle a spoonful of water to ensure moisture, so that the taste of the pancake will not be too dry, and the taste will be soft and elastic with moisture.

Ingredients: flour, four taels of soybean oil, appropriate amount.

Dig the flour pit, put a little salt, synthesize the neutral noodles with warm water, knead them into smooth noodles and wake up with them, use the digging agent method, roll them into thin slices and put them into the oil noodles (soybean oil and flour) with the method of stacking, fold them into long strips from 1 end to the next fast noodles, put them on the other end and flatten them, make oil cake mats, roll them up from the beginning, roll them into a straw hat shape, flatten them into a circle, and put them in the cake pan to cook.

When mixing noodles, add some eggs and a little cooking oil to taste better.

2: First of all, the dough should be good, mainly means that the gluten should be higher, and the better the gluten, the more gluten the cake will be; Secondly, there should be some tools, mainly to have a frying pan, preferably with a low edge, otherwise it is not easy to put it up; The most important thing is to mix the noodles: please note that you can use cold water in summer when mixing noodles, add a little salt when you are mixing them, don't have too much to do with a little bit, and the noodles should be slightly softer, and finally add a little oil when you are about the same, knead it for a while to make the surface of the dough smooth, and you should wake up for a while, not too long, half an hour is about the same.

After waking up, make a small agent, wake up for a while and then roll it out, do it on a smooth place such as glass or iron sheet, put a layer of oil on it, put the agent on it and roll it into an oval shape, and put it on the rolling pin and put it on the frying pan.

The preparation of lasagna:

Ingredients: 500 grams of flour, 5 grams of salt, a little lard.

Method: 1. Blanch the water to 80 degrees, live more than half of the flour, pay attention to the soft feeling;

2. The noodles are slightly cool, mix them with cold water to live the remaining noodles; The key must be soft (the most attention should be paid here), let the surface for 20 minutes;

3. Spread out the panel, spread the dough evenly to a thickness of 3-4 mm, and evenly brush the lard and salt on the dough in turn;

4. Roll up the dough from one end, roll it into a dough roll with a diameter of 4-6 cm, and then start from both ends, in the opposite direction, roll it up, roll it up, stack it, and spread it evenly to a thickness of 5-8 mm.

5. Put a small amount of oil in the iron pot, heat it, put the cake into the pot, slow heat, repeat, until it is cooked thoroughly, and then remove from the pot.

How to make scallion pancakes.

1。Knead a dough and let it sit for half an hour (rest).

2。Roll it out into a big sheet, like a noodle roll in the north, as thin as you can. Sprinkle with an appropriate amount of salt, rub the salt on the cake with your hands, then pour an appropriate amount of oil and evenly smear the oil throughout the cake.

3。Sprinkle chopped green onions evenly The more the better.

4。Roll the cake from one side to form a roll.

5。Coiled the dragon like a snake and hid its two ends inside the snake's body.

6。Flatten and roll out into a cake about 8-10 mm thick.

7。Turn the pan to 325F, put the pan in the pan and cover with a lid.

8。Blanch both sides (about 15 minutes in total).

The trick to layering is to roll out the dough into a flatbread, spread a layer of oil on it, sprinkle salt, chopped green onions (according to personal taste), sprinkle some dry flour, and then roll the dough into long strips, then cut it into an agent, pinch the mouths on both sides, flatten the stubble and roll it into a cake to bake.

First of all, to ensure that the noodles are soft, secondly, when mixing the noodles, you should use half cold water and half hot water, brush with vegetable oil is better, and finally the pancakes need to be fried with hot oil until golden brown on both sides.

When making pancakes, the most critical step is to blanch the dough with boiling water when mixing the dough, and then make the puff pastry, which makes the pancake soft and fragrant, and also has a layer.

Clean the lettuce, cut it into pieces, put it in a multi-purpose machine, put it in a small amount of cold water (the amount of water does not need to be too much, just turn the food function up, and you can work in the hall), and make celery juice. Pour the prepared celery juice into a bowl, add a small amount of white sugar (to promote alcohol), yeast, and stir. Then add wheat flour in batches:

Mix with chopsticks as you add and stir into a large flocculent, then start to mix into a softer bread. Cover and let rise until twice as large. Put appropriate wheat flour in a bowl, add a small amount of salt, five-spice powder (or peppercorn noodles), pour it with the boiling oil that has just been burned a little, and mix well.

If you want to make the cake more layered, you first need to roll the dough with the dust as thin as possible, then evenly brush the shortbread, gradually roll it up slowly from one side, roll it into strips and drag it on both sides to gradually become longer, and then roll it from one end to the other, press the other end under the agent and then put it on for ten minutes, roll out the messy land with a rolling pin, brush the pan and heat it in the pot and put the rolled cake into the pot. In the case of branding, it is necessary to often turn over and rotate to make it even when heated, and the layer can be loosened with force rolling in the process of turning over.

The key is to knead the dough, divide the noodles in the washbasin into 1:1 parts with a pot of boiling water, replace the bottom end just hot bubbles about ten degrees, remember that you can't use boiling water to blanch the noodles, and the other part with cool white and open, first use chopsticks and into a dough floc without noodles at all, and then make a softer batter and cover for 30 minutes. Gradually seared, sprinkle a small amount of noodles on the control panel, put the awakened noodles on the control panel and knead them slightly, without kneading hard to prevent the surface from being strong, use a rolling pin to roll the noodles into a rectangular shape with a thickness of three millimeters and then brush with oil.

Roll down the dough, and cut the dough roll into an even agent, seal the mouth on both sides of each agent, about tidy it up, use a rolling pin on the face of the agent, roll it lightly into an oval shape, and then heat and paint the electric cake stall, press the flatbread Jian, put the pie cloak inside, wait for the electric cake stall cover to have a slight convex turn the drape over, wait a while to change the light and the flatbread will be ripe, remember not to burn too long will harm the taste, just the flatbread will be cooked together. If there are many pages, don't stack the flatbread when it is hot, so that the layers of the pie can be pressed together.

First, remember to use warm water and noodles for pancakes, which will help to form a dough due to the lack of flour, and second, you must remember that the water should be more than the age hall, and the baked cakes will be hard if they are less, and the taste is very poor.

When making pancakes, remember to bend half with boiling water, half with cold water to make the dough, and when rolling the dough cakes, you should sprinkle enough flour, so that you can play an anti-stick role.

It is necessary to pay attention to the temperature should not be too high, and in addition, add more water when mixing the dough, and the ratio of flour to yeast powder is about 3:1.

What are the techniques for making fragrant and soft pancakes? The important raw material for making cakes is wheat flour, and it is a traditional noodle food that everyone likes very much, such as raw eggs, green onions, chili peppers, and white sesame seeds. You can add some meat, vegetables, etc. to the recipe.

It can be a good way to fill the protein, protein and fat needed by our body, and the nutrients are very rich.

If we use cold water, it will make the batter hard, and we can put a small amount of salt in the room, and the wheat flour will be evenly proportioned, and then put it for 30min to proof. We should pay attention not to be too thin when rolling the chaotic skin, because if the cake is rolled too thin, it will be easy to produce hard cakes when it is baked, but it should be noted that it can not be too thick, because it is too thick, it is not chewy. Everyone also needs to pay attention to some skills when rolling chaos skins.

First of all, it is necessary to roll out a circle that is not big or small, and then apply a layer of oil on it, pour in some condiments, put less into some green onions, and eat it will be more delicious, and then cut it with a knife around it, and then wrap it up piece by piece, and then roll it out, we can repeat it a few more times, this kind of cake will be more peculiar smell and more delicious.

We roll out the electric baking pan so big, the most important thing is the ambient temperature, if we can not grasp the ambient temperature well, it will be the feeling when you taste the cake, we will keep the ambient temperature in the middle of 130 and 170 degrees Celsius, put the cake into the pot, cover and bake for a while, be sure to sprinkle some water on the top, continue to burn, and you can get out of the pot after a while.

Tips: When kneading the dough, use semi-hot noodles, in fact, use half boiling water and half cold water to mix the noodles, so that the semi-hot noodles are more soft and delicious to eat, and the cakes need to be more relaxed, loose in place, the taste of the cake is better, and even if it is cooled, it is not easy to harden; The shortbread is very simple to make, with wheat flour and vegetable oil 1:1 ratio to do, remember to use boiling oil, boiling oil poured into the wheat flour and mix well, mix into a thick and flowing situation, the shortbread is done; The production of the cake embryo can be done according to the method of personal habits, remember to brush the oil on the cake embryo when making the cake, which can lock the moisture of the chaotic skin, can prevent the hair from drying and hardening, this kind of cake will be more fragrant and soft, and the time to make the cake is not too long, and you can get out of the pot when you see that both sides have become more golden yellow.