What should I do if I want to make the baked pancakes crispy and crispy?

Usually everyone often eats baked cakes outside, but sometimes it is not so crispy when you buy it and put it at home for a while, so today I will teach you to make small baked cakes at home, which are very crispy, soft and delicious to eat, this small baked cake smells particularly fragrant, and it tastes crispy and crispy, especially delicious. The method of making baked cakes crispy and fragrant, I personally feel that I made it very well, and I will share it today, you can learn from it, <>

How to make the baked cakes:

First of all, the dough material:

All-purpose flour. 500 grams, about 290 grams of warm water, 3 grams of salt, 5 grams of dry yeast, and the puff pastry needed to cook the cake.

50 grams of vegetable oil, 50 grams of all-purpose flour, appropriate amount of salt, five-spice powder.

3 grams, this recipe can roughly make eight large baked cakes.

Here's how I do it: mix the flour, water, yeast, salt, and here I borrow a bread maker to knead the dough. The kneading procedure is at the end of one session. Ferment for about 1 hour with rice wine fermentation function. There is no bread maker that can be left in a warm place to leave.

Make puff pastry while fermenting: heat the oil and pour the hot oil into the flour. Add salt and five-spice powder to the flour in advance and mix well, and add salt and five-spice powder according to personal taste.

The dough rises to twice the size of the original dough, dip your fingers in some dry flour and poke the hole in the dough, and see that the hole has a slight retraction or no retraction.

The dough is taken out and deflated, covered with plastic wrap.

Relax for 15 minutes. Then roll it out and spread the puff pastry evenly on top. Roll the dough from top to bottom.

Divide into eight equal portions. Then seal the ends of each cut to prevent the oil from leaking out. Then stand up and press down to form a dough, and then use a rolling pin to roll it out a little bit and roll it out round.

Once rolled, grease the surface. Sprinkle with sesame seeds. Place in a nonstick skillet.

The oily side down). Once placed in the pot, cover the pot and heat over medium-low heat. When you see that the baked cake is launched, apply a layer of oil to the surface.

Flip and continue until golden brown on both sides. For a crispier finish, bake the pancakes in the oven at 180 degrees for 10 minutes.

If you want to bake a crispy and crispy baked cake, first of all, kneading the dough is very important, and secondly, it is very important to control the heat and make the dough.

If you want to bake the baked pancakes thin and crispy, you should put more puff pastry when kneading the dough, roll it thinner before baking, and brush the rapeseed oil on both sides, so that the baked pancakes will be fragrant and crispy.

Add yeast and warm water to the flour and knead into a smooth dough. Rise for 10 minutes. Add salt and spices to the flour and stir well.

Heat the oil, pour in the spices and flour and stir well. Add the chives. Roll out the dough into a cake.

Spread the puff pastry you just made. Roll it into a roll and pinch it out in the shape you like. Oven.

Bake at 250 degrees for about 6 minutes.

First of all, it is necessary to adjust the temperature of the oven, the temperature is not too high, not too low, preferably around 50 degrees, and the baking time is not too long, too short, preferably in half an hour.

I think that if you want to bake a crispy and soft baked cake, you must first add some cooking oil and salt to the dough in the process of mixing the dough, and after it is alive, you must roll it out thinly and brush it with more oil during the rolling process, and then fold it and repeat it several times, so that the cake will be very crispy; It is also crispy after cooling.

If you want to bake crispy and soft baked cakes, then use an oven when comparing the oven, and then the ratio of puff pastry to water and noodles is 3:5, so that the baked cakes will be crispy and soft; It is also crispy after cooling, and it will be more delicious after cooling, the taste will be better, and it will be more crispy and soft.

When mixing the dough, use warm water, add a little edible salt, do not pour too much water, and brush a little cooking oil on the surface of the cake when baking; Even if this method is cooled, the cake is still crispy.

You need to add the right yeast powder to it, choose the right cooking oil, and use warm water when mixing the noodles, so that the cake is relatively soft and delicious after cooling.

First mix the oily dough, put the flour in a bowl, add sugar, yeast powder, pour warm water into the flour little by little, stir into a dough to form a puff pastry ball, and prepare sesame seeds. The dough ferments for about half an hour, and the inside is honeycomb-shaped. The cake blank is flattened, rolled into long strips, rolled up at one end, and rolled twice repeatedly, and there are many layers of baked cakes.

Oily skin: 150 grams of plain flour, 20 grams of sugar, 60 grams of water, 30 grams of lard.

Puff pastry: 100 grams of plain flour, 50 grams of lard.

Filling: 250 grams of jujube paste.

Surface decoration: a pinch of red yeast powder.

Method] 1 Put 150 grams of plain flour, 20 grams of sugar, add 60 grams of water, stir into a flocculent shape while pouring, add 30 grams of lard and mix evenly, and knead into a smooth dough. If the kneading is not smooth at one time, you can cover the lid and let it stand for 10 minutes, so that the water, surface and oil are automatically fully integrated and then kneaded.

2 If you don't have lard, you can also use tasteless vegetable oil instead to make it halal, but the shortening effect of lard is the best.

When making baked cakes, if you want to make the skin crispy, you need to make puff pastry, and apply puff pastry on the outside of the baked cake, and the crust of the baked cake will be crispy.

First add a small amount of baking soda to white flour, form a dough with water, take a piece of dough, rub a long strip, knead a small agent, form a dumpling skin, wrap the bean paste (generally the weight of the bean paste should exceed the weight of the dough, such as the skin of the gram, to wrap 37 grams of bean paste), pinch the mouth tightly and press it into a baked cake, dip some water around the baked cake and stick it with hemp seeds, the hemp seeds should be dense and even, and then put it in the oven, because the high temperature of the filling expands, a small mouth is naturally cracked from the side of the baked cake, and the bean paste is spit out.

Hello, hello, I'm sweet pomelo, for the question of how to make baked cakes soft, my details are as follows:

Step 1 Make puff pastry: Put plain flour and low-gluten flour in a basin about 2:1 (both use plain flour or low-gluten flour to make the pancakes more crispy), add an appropriate amount of salt, add oil and stir, and knead into a smooth and very soft dough. Note that only oil is discharged in this step, not water.

Step 2 Make the crust: Pour the all-purpose flour into a basin, and put more flour here than the pastry pastry. Mix the oil with warm water and pour it into a basin and mix the noodles, and put about 1 2 of the flour in the water. Knead the dough until it forms a smooth dough.

Step 3: Put the crust and puff pastry dough in a container, cover and let rise for more than half an hour.

Step 4 To make the filling: Finely chop the onion, add the oyster sauce, salt and cooking oil. I made three kinds of stuffing: onion filling, peanut sugar filling, oil and salt no filling.

Step 5Take out the proofed dough and puff pastry and divide it into evenly sized dough for reunion, flatten the dough and put it on the puff pastry, and close the dough like a bun.

Step 6Roll out the dough with the lid facing up, then roll it up from one end to the top row.

Step 7 The seal of the dough roll is facing upwards from the narrow side and then rolled out (it is also possible to press it by hand), at this time the seal is on the central axis, and then rolled up from the narrow side and rolled into the top row of small dough rolls. Roll out the small dough rolls into round cakes, a little thinner on the outside and a thicker in the middle, and wrap the filling. Tips:

When rolling, the seal is facing up, and Zheng Rang puts the panel blind and shouts when the seal is down.

Step 8: Wrap the filled dough into a flat round cake, dip the front in soy sauce and white sesame seeds, and place it on a baking sheet brushed with oil. Sweet fillings can also be brushed with egg wash and sprinkled with sesame seeds. Preheat the oven at 230 degrees, bake at 230 degrees for about 25 minutes, let the pancakes puff up, turn the temperature to 250 degrees and let the crust color for a few more minutes, taking care not to burn.

Step 9 The skin is super soft and soft, but the oven at home is not heated evenly, and some places are dark and some are lighter.

In general, to make the baked cake soft, it is still necessary to pay attention to the fermentation time of the noodles, the control of the heat and other issues.

I'm Sweet Yuzu and I'm glad for your question.

Hello, I am glad to serve you and give you the following answers: the causes and solutions of the baked cakes: 1

Reason: The crispiness of the baked cake depends on the quality of the flour, if the flour is not of good quality, the baked cake will not be crispy. 2.

Solution: (1) Choose high-quality lead flour: When buying flour chain excitation, you should choose high-quality flour to ensure the crispness of the baked cake.

2) Control the thickness of the batter: The thickness of the baked cake will also affect its crispness, if the batter is too thick, the baked cake will not be crispy. Therefore, when rolling the dough, the thickness of the batter should be controlled to ensure the crispness of the baked cake.

3) Control the oven temperature: The oven temperature will also affect the crispiness of the baked cakes, if the temperature is too high, the baked cakes will not be crispy. Therefore, when baking the pancakes, the oven temperature should be controlled to ensure the crispness of the pancakes.

Personal Tips:1When buying flour, you should choose high-quality flour to ensure the crispness of the baked cakes.

2.When rolling the dough, the thickness of the batter should be controlled to ensure the crispness of the baked cake. 3.

When baking the pancakes, the oven temperature should be controlled to ensure the crispness of the pancakes.

The puff pastry is made with lard! So the crust is crispy, then there are two sides, the crust is puff pastry!

In fact, I have a simpler way, no oven to make, no dough, the method is super simple, half an hour can make a large pot of crispy cakes, we are kneading the slightly fermented drop dough for a while, rolling into a large dough, in pouring into a good drip crispy crispy crisp and roll it up, in the next 6 areas, in the rolling into the cow's tongue, in the rolling, in the rolling into the cow's tongue, in the rolling out of the cow's tongue, in the rolling up, in the rolling out of the cow's tongue, in the rolling, in the rolling, Brush the oil in the pot, roll out the dripping cake into the pot and cook it slowly over low heat, until both sides are golden brown.

Personally, I like to eat all kinds of yakiniku, and when I have time, I make all kinds of yakiniku to eat. The so-called crispy baked cake, the key lies in the word "crispy", how to make the baked cake to present a crispy taste? The only indispensable ingredient is the addition of fat, shortbread, which is generally made of crispy sesame cakes.

The real puff pastry does not need to be boiled with boiling water, as long as the warm water and the noodles are fine. To live a soft dough, the most important thing for the crispy cake is to make the crisp well, add salt and five-spice powder to the flour. Pour more hot oil into the dough.

According to historical records, the baked cakes were brought from the Western Regions by Ban Chao in the Han Dynasty. However, there are also historical records that the earliest baked cakes prevailed in the Tang Dynasty, but at that time they were not called baked cakes, but "Hu cakes". The famous Tang Dynasty poet Bai Juyi once wrote a poem for this prosaic baked cake.

Pour in 500 grams of flour, 450 grams of warm water, sugar, 5 grams of yeast and stir into a batter, cover with disposable plastic wrap and ferment for two hours. Pour a spoonful of flour and a teaspoon of salt and allspice into a bowl. Sprinkle with chopped green onions, add two and a half tablespoons of oil and stir well and set aside.

Sprinkle the dough with flour and form a dough.

I especially love to eat puff pastry, in addition to making egg yolk cakes, you can also mix a variety of fillings to wrap puff pastry cakes, this time the whole beef filling, bean paste filling, five-kernel filling, each of which I love. Sesame sauce baked cakes are also called baked cakes by Beijingers. It is one of the snacks of the very public.

Crispy on the outside and soft on the inside is the reason why there is puff pastry inside, you can do this, prepare forty grams of flour in a bowl, put five grams of salt, put in thirteen spices, stir well, then add fifty ml of hot oil, stir while adding, stir evenly, so that the puff pastry is ready.

The mastery of the heat is very important, and the craftsmanship of the dough and the degree of proofing are the decisive factors.

If you want to make the crust crispy, then bake it for a little longer.

Put more oil when mixing the noodles, and put more oil when frying in the pan, so that the appearance will be crispier.

Fry over low heat so that the outer layer of the pancake can be fried crispy and fragrant.

Summary. Hello dear, the method of baking cakes is fragrant and crispy: 1. Add some cooking oil to the flour, knead the dough until the surface is smooth, wait for 20 minutes and wait for fermentation, and the baked cakes will be crispy in this way.

2. It is necessary to stir evenly with salt and hot oil to make puff pastry. 3. After the dough is fermented, don't knead it first, brush a layer of oil on the panel, and then slowly roll the dough into a pancake, apply the puff pastry and roll up the dough, which can also make it crispy.

How to make the baked cake fragrant and crispy.

Hello dear, the method of baking cakes is fragrant and crispy: 1. Add some cooking oil to the flour, knead the dough until the surface is smooth, wait for 20 minutes and wait for fermentation, and the baked cakes will be crispy in this way. 2. It is necessary to stir evenly with salt and hot oil to make puff pastry.

3. After the dough is fermented, don't knead it first, brush a layer of oil on the panel, and then slowly roll the dough into a pancake, apply the puff pastry and roll up the dough, which can also make it crispy.

Detailed method of baking cakes: In the first step, put all 450 grams of flour into the basin, add some yeast powder, add a little water in batches, knead it into a smooth dough, cover it with a damp cloth, and put it in a warm place to ferment to twice the original size; The second step, in the process of fermenting the noodles, prepare a small bowl and follow the flour and salt and peppercorn powder 10:1:

1 ratio, put in the required ingredients, then add oil to the pot, about the same amount as flour, heat and pour in the flour; The third step is to stir well so that the flour can absorb the oil, and the puff pastry is ready, after the dough has risen, move it to the cutting board sprinkled with dry flour in advance, knead and arrange it into a round cake first, and then roll it into a large thin dough with a rolling pin; Fourth, then brush the puff pastry with a brush on the thin dough, pay attention to spread evenly, then roll up the dough sheet from top to bottom, cut it into small dough pieces, take one part to tighten the puff pastry at both ends, roll it out into long strips, and then roll it up to tighten the two ends; The fifth step is to knead the cake into a circle, then glue the front of it with sesame seeds, as if preheated to 180 degrees in advance, and then put in the baked cake for about 20 minutes.