The pancake will be hard overnight, how can you make it 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.

If the pancake will be hard overnight, when you want it to be crispy, add some vegetable oil to the dough when mixing the dough, which will make the dough very soft and not hard for a long time.

You can put the overnight pancakes in the microwave for a minute, so that the baked pancakes are also very crispy and not hard at all.

We need to know the main reasons for the hardness of the baked cakes after cooling: first, the noodles are 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.

Use warm water to mix the dough, and the dough 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.

Cut it again, double it and then press it into a cake and brush it with egg yolk and peanut oil.

Mix the liquid, sprinkle with sesame seeds, put it on the stove at 200 degrees, bake at 300 degrees, and wait for the cake to be golden and brown. Such pancakes are crispy and crispy, and they won't be hard even if they're cold! In this way, when we eat it, we will feel that the pancake is hard.

So the second sister will analyze with you why this situation occurs, so that it is convenient for everyone to master the skills of this pancake and let everyone know how to eat better baked cakes.

Just with everyone**. Many people begin to harden after making the baked cakes after they are cold, and when they eat them again, they are not delicious, the hardness of the baked cakes is generally not done well when they are made, the ratio of oil and water should be adjusted, and there are some problems to pay attention to, how to solve the problem of the hard baked cakes after they are cold? Let's take a look.

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. Add baking powder to the dough.

It will make the made pancakes softer. Mix the noodles evenly in the ratio of 2-3% baking powder, excessive addition of baking powder will cause the food to taste bitter, and then add an appropriate amount of warm or cold water to rub or stir.

In fact, the main reason is that the moisture in the baked cake has evaporated overnight, so the texture will be the second day.

The main reasons for the hardness of the baked cakes after cooling: first, the noodles are not good; the second is that the control of the heat is not well mastered when doing it; Third, the method of preservation is inappropriate. After finding the cause, let's solve it in turn.

The main reason is that there is more water loss in the pancakes, so that when we eat them, we will feel that the pancakes are hard.

It is because it becomes very hard when it is placed on the outside and combined with the air, and this phenomenon is also very normal, and not only the baked cakes, but also other foods will become hard when placed outside.

Because the moisture content in the baked cake is small, after leaving it overnight, the moisture in the baked cake volatilizes, causing the baked cake to become hard.

By heating it, you can continue to eat it crispy and delicious. 1. Heat in the microwave: Put the baked cakes in the microwave for about 3 minutes, but the baked cakes will become drier and harder when they get slightly cooler, you can also rinse the baked cakes with water, and then heat them in the microwave oven to increase the moistness, but it will reduce the taste.

2. Oven heating: Put the baked cakes in the oven at 200 degrees Celsius for about 3 minutes, which can be restored to the appearance of eighty percent when it was just baked. You need to wait for the temperature of the oven to rise completely before putting the pancakes in and heating them.

3. Frying pan heating: turn on low heat without oil, add a little water to the pan, put the pan flat, cover the pot, wait for the hot air, it is estimated that there is not much water in the pot, open the lid and turn the pancake face down and then burn it, remember that the front of the pancake is thin, and it can be heated slightly, and it will become charred after a long time. Then let the thick side of the pancake dry and sear for a while.

This method can better restore the original flavor of the baked cake, and the taste is the best.

How to maintain the crispy taste of the baked cake, after the oven should be naturally cooled and cool, if you need to keep warm with a special quilt wrap, can not be packed in a plastic bag, otherwise the baked cake will absorb water vapor and become weak and tough, like a piece of cowhide. The cold baked cake continues to be stored at room temperature or refrigerated, the starch is aged, and the taste becomes dry and hard, so it is best to freeze it.

If you need to keep warm with a special quilt, you can't put it in a plastic bag, otherwise the baked cake will absorb water vapor and become weak and tough, like a piece of cowhide.

Just put the baked cakes in the electric baking pan, my family eats like this, no different from the new one, okay, let's talk about it here! I don't know if my answer can help you, I hope you look forward to it! Finally, I wish you a happy and happy day!

Hello! To keep the cool pancakes crispy, I think it's best to seal them with plastic wrap so that they will stay crispy.

I think to keep the cold pancakes crispy, you can put them in the oven or in an electric baking pan and reheat them.

After that, when it has cooled, it is covered with a drawer cloth, that is, cotton gauze. If the fire is cold, it will not always be left open, and the rapid oxidation will also make the dough hard. If you don't want to eat it on the same day after it is ready or bought, be sure to put it in a sealed bag and refrigerate it after it has cooled well.

When you are waiting to eat, heat it in the oven at 120 degrees for 10 minutes, and the taste can basically be maintained.

There is no feeling when the pancakes are cold, and they can be reheated in the oven to restore their crispy texture.

You can store it in the refrigerator or re-put it in the pan and bake it again.

I hope to use the cold pancakes in the test box for 3 to 5 minutes to keep them crispy.

If you want a cool pancake that keeps it crispy, you can bake it in the oven or fry it in oil.

The pancakes we ate outside, even though it had been overnight, were still very crispy and delicious. The reason for this is mainly related to the noodles and puff pastry, and after adding puff pastry, even if it is left for a while, it will not feel too hard. If the noodles are too hard, the baked cakes will be very hard and have a bad taste, and they will not be able to bite at all after leaving them overnight.

First of all, we prepare two pots, one in which the ingredients for the oil skin are made, and the other in the basin where the ingredients are made for the puff pastry. The ingredients of the oily skin are 110 grams of cake flour, 8 grams of sugar, 30 grams of cooking oil, appropriate amount of water and a pinch of salt. The ingredients used in the puff pastry are 75 grams of low-gluten flour and 30 grams of cooking oil, which is about enough to make 10 servings of puff pastry.

We put the two ingredients in two pots and live them into a smooth dough. Remember here that the oily skin should be kneaded for a while, and it is best to be able to knead the film.

Cover them with plastic wrap and let them rise for 30 minutes, while we are going to chop some shallots. Divide the oil crust and puff pastry into 10 parts, knead the puff pastry into a cake shape, then wrap the puff pastry, roll it out into a cake shape, roll it up from top to bottom, and let it rise for 10 minutes. Roll it out again into a cake shape, roll it up and let it rise for 30 minutes.

This time there is no need to roll them up from top to bottom, just fold them in half from 1 3, then roll them into a properly sized pie, coat them with some egg mixture, sprinkle with white sesame seeds, put them in the oven and bake them at 120 degrees for 15 minutes. Because the temper of the oven is different, it depends on the temperature of your own oven. The crispy and delicious baked cake is made, and even if it is left overnight, it will be very crispy and delicious, and it will not affect it in the slightest.

You need to put 300 grams of flour. Excipients: 3 grams of yeast, appropriate amount of warm water, 1 gram of salt, 5 tablespoons of sesame paste, appropriate amount of sesame seeds, appropriate amount of sesame oil, appropriate amount of salt and pepper.

Ingredients: 3 cups of flour, water cups, edible oil cups, half a spoon of baking powder, appropriate amount of salt, 30 ml of sesame oil and sesame paste, 8g of yeast, about 50 grams of white sesame seeds. In this way, it will not become hard or crispy overnight.

In fact, you can wrap the baked cake in paper, so that it will not avoid moisture, so it looks crispy, and you can put some desiccant to remove the moisture in some of the cake.

You can put some puff pastry, that is, fry it with white flour and oil, use it in a very thin state, and then put it in the dough, and the baked cake is very crispy and not hard.

When making, you must first wake up, and cover some plastic wrap on it, and finally roll it into a cake shape, and you can put some green onion cooking oil in it, so that it will be particularly smooth.

You can wrap it in plastic wrap to maintain its freshness, and it's not easy, so that it can volatilize so quickly, and it can also prevent this from happening.

Add more vegetable oil to the dough so that it will be very crispy and it will become very soft. It doesn't get very hard.

We can put the flask in a plastic bag, so that the moisture in the cake can be better locked, and even if it is taken out overnight, it will still be softer.

You can not make the oil temperature so high, and you can add some sugar, shortening, etc. during the making of the baked cakes. Wrap in a grocery bag and refrigerate.

If you want to avoid this situation, you can put it in a steamer with a certain temperature.

When making the cakes, put some oil in them, so that they can be very soft and delicious.

We can keep it in a warm place, or put it in a pot and keep it warm all the time.

Summary. Here's how to make the pancakes crispy for three days: Crust ingredients:

200 grams of plain flour, 12 grams of corn oil, 100 grams of warm water, puff pastry Ingredients: 30 grams of plain flour, 30 grams of corn oil, 2 grams of five-spice powder, 4 grams of salt Surface decoration ingredients: appropriate amount of egg liquid, appropriate amount of white sesame seeds.

The method of making the baked cake crispy for three days is as follows: pie crust ingredients: 200 grams of ordinary noodles and vertical flour, 12 grams of rice oil in Yudui stove, and 100 grams of crispy ingredients for warm water leakage

30 grams of plain flour, 30 grams of corn oil, 2 grams of five-spice powder, 4 grams of salt Surface decoration ingredients: appropriate amount of egg liquid, appropriate amount of white sesame seeds.

1. Prepare the required ingredients, put the flour in the cake ingredients in a basin, add water, stir with chopsticks to form a flocculent, just like in the picture, and then add corn oil. 2. After stirring well, knead into a smooth dough, cover with plastic wrap and let stand for 20 minutes. 3. Now to make puff pastry, prepare a clean small bowl, pour the flour, salt, and five-spice powder in the puff pastry ingredients into the bowl, add corn oil and stir evenly It is puff pastry, which is very simple.

The adjusted puff pastry is a somewhat thin state, this is a thin puff pastry 4, take out the dough of the pie crust, do not knead, roll it into a large dough sheet, and coat it thinly with a layer of puff pastry. Teach you a trick to apply puff pastry: use a small metal spoon that I usually use to eat, and use the back to apply puff pastry, which is very simple, easy to coat and very even.

5. Roll up the large dough sheets and divide them into equal portions. If you like to eat bigger baked cakes, you can make a few, and if you like to eat small baked cakes, you can make a few more agents. 6. Pinch the two ends of the dough tightly to prevent the puff pastry from running out.

Use a small rolling pin to roll out from the middle to the sides, then fold it up and down into three folds, repeating once. 7. Finally, roll it out again, tidy it up a little, and make it a rectangular baked cake blank 8. Repeat this step for other doughs, after all are done, brush the surface with egg liquid, sprinkle with an appropriate amount of white sesame seeds, and sell Jingqingling for 15 minutes. Preheat the oven just when the pancakes are standing, preheat the heat at 210 degrees and 190 degrees for 10 minutes.

It doesn't matter if you don't have an oven, you can also cook it with an electric baking pan, which saves more time than the oven, and the crispiness is not the same. The only difference is that the baked pan is not as pompy as the surface of the oven.

Bake in the preheated oven at a preheated temperature for 18 minutes, and then bake it to cool down a little before eating. It is more fragrant to eat while it is hot, and it is not hard after the jujube Zheng Zai is cold.

This is Hebei people, men and women of all ages love to eat a baked cake, the taste of this baked cake is burnt on the outside, flexible on the inside, and it is a kind of chewing that is more fragrant.

Baked cakes belong to baked pasta, because the baking technique is different, the place of origin is different, and the name of the baked cake is also different. The main ingredients are flour, oil, and sesame seeds. In various places, some meat or vegetables are served as the filling in the pancakes.

And the delicious yakiniku has a crispy crust on the outside and a soft texture on the inside. So let's take a look at how the general baked cake is made?

First of all, we need to prepare 120g of wheat flour. Prepare a large basin or bowl. Pour the flour into a bowl, dig a hole in the middle, pour in a bag (2g) of yeast powder and add a pinch of salt.

Take another bowl and prepare water in the bowl. Stir with chopsticks while pouring water, and pour too much at one time without searching for reeds. If the flour is already flocculent, then you can knead them into a dough first.

If the powder does not stick to the first type, add a little water, and add a little less powder if there is more water.

Place the kneaded dough in a bowl and cover with a damp cloth to leaven. The fermentation time is about half an hour, and you can take a look at the dough fermentation during the fermentation process, and the fermented dough has a lot of pores. This step is especially important because only when the dough has risen well will it taste good when it is eaten later.

Remove a little cooking oil and place the cooking oil on the rolling pin and cutting board to prevent it from sticking. Remove the dough and roll it out into a large rectangle with a rolling pin (to make it easier to divide the portions later). Once the dough is rolled out, a layer of cooking oil is applied, and the dough is rolled up and divided into equal sized pieces.

Pinch the ends of the dough tightly and stand on a cutting board, flatten them with your hands and then roll them out with a rolling pin. If you like to eat sesame seeds, sprinkle sesame seeds on the crust we make. Then take a small pan, brush the bottom of the pan with a little oil, put the cake on the pan and fry it until golden brown on both sides, where there is an electric baking pan, it will be more convenient.

Just put the finished crust into the electric baking pan, and in a few minutes, the cake will be ready.