I put the scallion pancake in a pan, why is it dry and not fluffy at all when cooked?

As a northerner, pasta is the most indispensable thing in our lives. We have to eat pasta for three meals a day. The taste of pasta is very tasty, crispy, soft and delicious.

There are many kinds of noodles, noodles, dumplings, steamed buns, etc. that people love to eat. It tastes good, and it's good too. And these pasta foods contain a lot of protein and starch, which can supplement the body's nutritional base and make our body healthier.

In addition to the pasta above, there is another type of pasta that we all love very much, and that is pancakes. Pancakes are of course the first pancakes, delicious and very tasty.

<> main nutrients are carbohydrates, proteins, fats, etc. I tried to make my own pancakes, but they were hard and thick and I couldn't bite in. The eldest sister next door told me that if you want a fluffy and delicious pancake, this is not only a trick to mix the dough, but also a trick to make the pancake taste better.

Today, Ji will share with you a homemade pancake that is softer than the pancake you bought in the supermarket! Glance!

We start stirring the flour, adding the right amount of flour to the basin and then adding the right amount of salt so that the dough will be firmer and taste better when kneaded. Then add an appropriate amount of water and stir well and knead into a flocculent. Continue to knead into a smooth dough.

If the temperature is high, be aware of the water here so that the dough does not dry out and harden. Roll it out into a pancake, brush it with a layer of cooking oil, sprinkle some green onions and allspice powder from the side, roll it out into a pancake, and you're done.

Do a detailed explanation of the problem for a detailed interpretation of the problem, I hope it will help you, if you have any questions, you can leave me a message in the comment area, you can comment with me a lot, if there is something wrong, you can also interact with me more, if you like the author, you can also follow me, your like is the biggest help to me, thank you. That's all for sharing, if you like me, please follow me. If you guys have anything to think.

First of all, because there is too little oil, if there is more oil, then it will be relatively very soft, and it tastes charred on the outside and tender on the inside.

I think the main reason is that the baking time is too long, so that all the moisture in the cake has been evaporated, which makes the scallion pancake taste very dry.

In the process of making scallion pancakes in a pan, you should brush the oil with a certain amount of oil. If it is not fluffy, you can put it in the pot and let it simmer for a while. It may be that the dough is too hard.

I think the reason why we put the scallion pancake in a pan and find that it is dry and not fluffy after cooking, is because the water is absorbed, so we should add a little water appropriately, and we must control the heat in the process of cooking, not too big, and control the time, the time can not be, it is too long.

In fact, the main reason is that we put the scallion pancake in the pot for too long, and all the water in the cake evaporates, so it will be very dry.

It's because I have been baking the cake for too long, and there is too little oil at the bottom of the pot, so I didn't cover the lid.

Homemade oil cake preparation.

Ingredients: 500 grams of flour, appropriate amount of peanut oil, appropriate amount of refined salt.

Cooking steps:1The first step in making pancakes is to mix the noodles, half of the flour is mixed with boiling water, the other half of the flour is mixed with cold water, and then the two kinds of dough are kneaded together, such dough is called semi-hot dough, this dough has both the softness of hot dough and the strength of dead dough, which is most suitable for making pancakes, and this dough is the first key point, to remember.

2.Knead the two types of dough together, then cover with plastic wrap and let rise for half an hour.

3.Take advantage of the time to wake up, to make a puff pastry, if you want to be a pancake with clear layers and multiple layers, this step can not be saved, 30 grams of flour add 25 grams of hot oil, stir well, so that the puff pastry is done, the oil must be boiled and poured on the flour, so that the flour can be blanched, there is no taste of cornstarch, if you want to be richer, put a few peppercorns in the hot oil, and the baked cake is fragrant.

4.After the dough wakes up, take it out, don't knead it excessively, roll it out directly into a large round cake, roll it out a little thinner, then sprinkle it with a little salt, roll it out with a rolling pin, pour some oil and smear it evenly, and finally apply it with puff pastry.

5.You can sprinkle a little dry flour on the top, which can also play a better layering role, and roll it up from one end to form a long strip.

6.Then coil up the rolled strips.

7.Finally, use a rolling pin to roll out the round cake, don't roll it too hard, and roll it gently, so that the layers will not be compacted.

8.Put oil in a pan or electric baking pan, put in the rolled cake and start to bak the cake, and then turn it over when the surface of the cake bulges a big bag, and then turns it over.

9.Bake until golden brown on both sides, turn the dough three times, and it's almost done, so that a pancake is ready.

Cooking Tips:

1: When making oil cakes and noodles, remember to use 60 degrees of warm water and noodles, and then knead the dough, it is best to be soft, because the dough is soft, and the oil cakes will be very soft, as breakfast, put the dough in the refrigerator overnight.

2: The next day, take out the dough, do not knead the dough, directly arrange it into long strips, divide it into the same large agent, press each agent thinly, smear a layer of puff pastry, fold it up and down first, and then roll it up from one end, and let the prepared raw embryo rise for 5 minutes.

It's your method of making it wrong. First of all, blanch half of the dough with boiling water, and mix it into a dough that is not too hard, the softer the better. Wake up for half an hour to an hour. Roll out into flatbreads, smear with puff pastry, roll up in cut into small pies. When the pancake is made on low heat, the baked cake must be very soft.

The noodles are not reconciled, the things added are wrong, and the noodles are kneaded out to make delicious oil cakes.

Use cold water to mix the noodles, not boiling water. It's not hard that way.

Whether the dough is hard or not, the heat of the pancake must also be mastered.

Summary. Hello, the reason why the scallion pancake is delicious just out of the pot and becomes hard and unpalatable when it is cold is that semi-hot noodles should be used when making scallion pancakes, so that the scallion pancakes will not become hard after they are cold.

Why is the scallion pancake delicious when it comes out of the pot, but it becomes hard and undelicious when it is cold?

Hello, the reason why the scallion pancake is delicious just out of the pot and becomes hard and unpalatable when it is cold is that semi-hot noodles should be used when making scallion pancakes, so that the scallion pancakes will not become hard after they are cold.

The production process of scallion pancakes: 1. Divide a pot of flour into two parts, one with cold water and noodles, and the other with boiling water, then knead them together until even, and then put them at room temperature for 10 minutes, then make 100 grams of agents, and then mix for 5 minutes. 2. Roll out the good agent into long slices, smear with green onion oil (500 grams of lard plus 200 grams of minced chives leaves, 100 grams of minced green onions, salt, and monosodium glutamate), roll them into strips along the length, and then plate them into a ball from both ends to the middle, and then roll them into thin cakes.

3. Brush soybean oil in the electric baking pan, preheat to 200°C, put in the rolled pancakes, and quickly bake for 1-2 minutes. The key to production: Be sure to use semi-hot noodles, so that the scallion pancakes will not become hard after they are cold.

Lard has the effect of puff pastry, so using lard to adjust the green onion sauce can make the oil cake layered and translucent. Because the scallion pancake is thin and semi-hot, it must be burned at a high temperature, and the water of the scallion pancake will evaporate and the texture will become hard after a long time.

Chives.

The method is simple, crispy and crispy, and it is simply fragrant. At the same time, the dried dough can be stored in the refrigerator for a week, and it can be fried in a hot pan for 10 minutes in the morning, and then served with soy milk or milk, which is the most suitable for a fast breakfast for office workers.

Ingredients: 250 grams of all-purpose flour.

Boiled water 150 ml.

Chives to taste. 10 grams of salt.

Puff pastry: 20 grams of flour.

20 grams of five-spice powder.

Peanut oil to taste.

Step 1: After preparing the above ingredients, add salt to the flour.

Step 2: Add the flour to boiling water and stir it with chopsticks to form a snowflake.

Step 3: After taking out the kneaded smooth dough, cover with plastic wrap or a damp cloth and let it rise for 15 minutes.

Step 4: Divide the dough into portions of any size.

Step 5: Pour in peanut oil, flour and five-spice powder and stir into a puff pastry; The dough is then rolled out into thin sheets, coated with puff pastry and sprinkled with chopped green onions.

Step 6: Take one side of the dough sheet and roll it up.

Then roll the long strip in the middle.

Roll into a round shape and finish on the base.

Finally, roll out into round cakes.

Step 7: Heat the oil in a cold pan, put the rolled round cakes into a non-stick pan and fry over low heat until golden brown on both sides.

When you bite it, the crispy crust and five-spice powder are really endless.

The two key things of the pancake are the dough and the heat. You can use 70 degrees of water and half of the noodles, and then use cold water and half of the noodles to soften together. Simmer when searing. faces and soft spots. You can also use some noodles and noodles.

Summary. Kiss <>

I am glad to answer for you that the scallion pancake is not fluffy when frozen and then baked, I personally think it is a problem of dough, it may be that the dough time is not enough, and the cake is not bulging because there is no oil when rolling the cake, which causes the cake layer to not be able to drum. Kiss <>

We are glad to answer your question of supplemental expansion: If you want to make delicious cakes, the most important step is to mix noodles. How can we live well?

You can add a little salt when mixing the dough, and don't use cold water to mix the dough, it is best to use warm water and dough to make the cake soft and delicious, most people are easy to stick to the pan when baking the dough, this is because no cooking oil is added in the process of mixing the dough. After adding an appropriate amount of cooking oil, the pancake will not stick to the pan when baking.

The scallion pancake is frozen and then baked and not fluffy.

Kiss <>

I am very happy to answer for you that the scallion pancake is not fluffy when it is frozen and then baked, I personally think it is a problem of dough, it may be that the dough is not enough to scatter the Chang room, and the cake is not bulging because there is no oil when rolling the cake, which causes the cake layer to not be drummed. Kiss <>

We are glad to answer your question of supplemental expansion: If you want to make delicious cakes, the most important step is to mix noodles. How can we live well?

You can add a little salt when mixing the dough, and don't use cold water to mix the dough, it's best to use warm water and dough to talk about the cake will be soft and delicious, most people are easy to stick to the pan when baking the dough, this is because no cooking oil is added in the process of mixing the dough. After adding an appropriate amount of cooking oil, the pancakes will not stick to the pan when baking.