How do you bake a soft pie? How to make fluffy pancakes?

Distinction and face method.

Method: 1000g flour.

Boiling water: about 300 grams (increase or decrease according to the amount of flour absorbed), cold water: about 300 grams (increase or decrease according to the amount of flour absorbed) 1Divide the flour into two equal parts, one with boiling water and the other with cold water to form a dough.

2.Mix and knead the dough in two parts and let it rise for 10 minutes. Knead well again and let rise for another 15 minutes. (The sobered noodles are very soft).

3.Roll out the dough into large slices, smear with an appropriate amount of oil, sprinkle in salt and a small amount of peppercorns, and roll up.

4.Divide into evenly sized portions, roll out to your desired thickness, and place in a heated electric baking pan.

5.When the next cake is rolled out, turn the cake in the electric baking pan and brush it with oil, and then turn it over after about 1 minute, brush with oil until the cake is cooked.

6.Cover the baked bread with a cloth to prevent it from drying out.

How to soften the cold cake:

After the electric baking pan is heated, brush a layer of oil, put the cold cake in, pour a small amount of water, wait for the water to boil dry, turn the cake over, unplug the power, wait for a while, the cold cake can return to the original, and the same as the new baked cake.

The flatbread is filled with scrambled eggs with green onions, shredded potatoes with vinegar, and a bowl of rice and mung bean porridge, which is so fragrant!

The oil temperature may be a little high, and don't put too much, otherwise the oil temperature will be high and it will become a fried cake, and it is best to use batter to make cakes, not dough.

Green onion cake. Ingredients: 300 grams of plain flour, 100 grams of boiling water, 100 grams of cold water, 20 grams of cooking oil, appropriate amount of chopped green onions.

Production: 1. Cut the middle of household ordinary flour with chopsticks and divide it into two halves. Blanch half of the noodles with boiling water, and the other half with cold water. Stir into a flocculent shape, add cooking oil, knead into a smooth dough, grease the surface, and seal the dough for at least half an hour.

Flour can be used for ordinary all-purpose flour at home, or it can be replaced with high-gluten flour, and low-gluten flour is not recommended;

The semi-hot form of noodles used for this dough is crispy and soft with a firm texture. Of course, it can also be replaced with a full hot dough or an ordinary dough mixing method to operate, the difference is that the taste is different.

The water content of the dough is very large, first knead it into a dough, it does not need to be very smooth, let the gluten form for 10 minutes and then knead, a little less than 5 seconds, the dough will be smooth instantly.

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2. Make puff pastry noodles at the time of the noodles. Pour the oil until it is slightly hot on the flour, add a pinch of salt to taste, and stir into a thin puff pastry for later use.

You can adjust the consistency of the puff pastry by yourself, but it is easier to cook the puff pastry that is a little thinner.

Article**53, don't knead the dough after it's ready, roll it directly into long strips, and put 3-4 layers of dough.

Don't knead the dough again after it's ready!

Because there are requirements for the level of the pancake, the dough is slightly larger;

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4. Take one of the dough agents first, and cover the other dough with plastic wrap for preservation. Roll it out into a round cake, coat it with a layer of puff pastry, and sprinkle with chopped green onions.

Article**85, cut a knife at the radius, and then roll it up along this fold, remember to pinch the closure tightly, and press it vertically downward. After the operation, cover the cake base with plastic wrap and continue to operate the others.

Article**96, all the cake embryos are ready, take out the first one and press it flat, and roll it out on both sides to roll it out into a thick pie crust.

There is also a skill in rolling the pie crust, the force should be even, and the force should not be too large, otherwise the layers will stick together.

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7. If you use an electric baking pan, first turn on the maximum heat to preheat the pot, brush the oil after it is hot, put the cake embryo, brush a little oil on the surface to lock in the moisture, cover the lid and burn until it is crazy and steaming, turn it over and continue to burn it until it is golden and colored, and hit the level before coming out of the pot.

If you use a pan to pan pancakes, the heat should be reduced accordingly, probably over medium heat. The whole process should also be covered with a lid to prevent water vapor from evaporating.

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The uneaten green onion cake is covered with a clean steaming cloth and sealed and preserved, and can be stored for several days without hardening.

To make fluffy pancakes, you first need to prepare the ingredients. 【Ingredients】Flour, salt, five-spice powder or thirteen spices.

Wait. How to do it].

Pour 1,300g of flour into a large bowl, then stir with 90ml of boiling water, then stir with 90ml of warm water and stir until there is no dry flour.

2. Knead the stirred dough into a smooth soft dough, the dough will be a little sticky at the beginning, and it is not easy to knead it, you can put the dough aside, cover the lid and let it stand for 5 10 minutes and then knead it, and it will be very well kneaded after the dough is awakened. The kneaded dough is relaxed for about 10 minutes, and the relaxed dough is better to operate. This dough can also be kneaded in advance, packed in a plastic bag and put in the refrigerator, and can be used within 2 days.

3. Prepare a small bowl, add a spoonful of flour, then add an appropriate amount of salt and thirteen spices, pour in hot oil and stir evenly to make a puff pastry.

4. Sprinkle some flour on the panel to prevent sticking, put the loose dough on it, roll it into a rectangular dough with uniform thickness, and smear the dough with puff pastry.

5. Roll up the dough along the long end and divide into 6 evenly sized portions.

6. Pinch the cut end tightly to prevent the puff pastry from flowing out, and then knead the two ends together to form a circle.

7. Roll out the sorted dough into a thin cake, brush the oil with an electric baking pan or pan, put the cake into the pot, and brush a thin layer of oil on the cake to reduce the loss of moisture in the cake, so that the baked cake will be softer.

Yam cake] Eat more yam in autumn, strengthen the spleen and stomach, make breakfast, look good and delicious, suitable for adults and children.

Ingredients: Yam, egg, flour, yeast, sugar, method:

1. Scrape the skin of the yam, clean it, cut it into long sections, and it is recommended to wear gloves when scraping the skin of the yam to avoid hand allergies.

2. Add half a pot of water to the pot and put the yam into the pot to steam.

3. Crush the steamed yam hot with a spoon into yam puree, add 150 grams of flour, 1 gram of yeast, 1 egg, 20 grams of sugar, and a small amount of warm water to knead together into a smooth dough. Ferment for an hour.

4. Sprinkle some flour on the panel, take out the fermented dough and put it on the panel, knead evenly, and roll it into a circle.

6. Brush the pan with a layer of cooking oil, put the raw yam cake embryo into the pan and fry it until both sides are colored.

Oil cake] Ingredients: 250 grams of flour, 150 grams of warm water, salt, cooking oil, method:

Add 150 grams of flour to 60 degrees of warm water, stir it into a flocculent shape with chopsticks, then knead it into a smooth dough, cover it and let it rise for 1 hour.

2. When the dough is resting, make a little puff pastry, a spoonful of flour, a spoonful of salt, and then add two spoons of cooking oil and stir well to make a puff pastry.

3. After the dough wakes up, do not knead the dough, directly divide it into two parts, roll out the dough thinly, pour in half of the puff pastry and wipe it evenly, and then cut it four times, 4. Start from the most marginal side, fold it all up like a quilt, and then shape it into a circle, and let it rise again for 10 minutes.

5. After waking up, roll it into a circle, heat the pan with oil, turn on medium heat, put the cake embryo in it and fry it to the bottom, brush some cooking oil on the surface, turn it over, continue to fry until the other side is colored, out of the pot, wow, delicious.

Ingredients: 500 grams of flour, 5 grams of yeast, 2 grams of baking soda, 20 grams of sugar, 300 grams of warm water, eggs, green peppers, soybean paste, cooking oil.

Method: gram flour, add 5 grams of yeast, 2 grams of baking soda, 20 grams of sugar, 300 grams of warm water, stir into a smooth and soft dough with a chef, now in this weather, it is good to ferment for an hour, and the dough is full of honeycomb tissue.

2. Move the dough to the panel and knead it a few more times, then knead it into long strips and divide it into small pieces of similar size.

3. Take a small agent and roll it back and rub it more than a dozen times, flatten it into a circle, cover it with plastic wrap and let it stand for 20 minutes.

4. Pour a small amount of cooking oil into the pot, turn on medium heat, put the raw cake embryo into the pot, brush the cooking oil on the surface, lock the moisture, cover the lid, bake for two minutes, turn over and then connect the branding, and burn until both sides are golden and you can get out of the pot. Cut it in the middle and eat it with a variety of ingredients. Super delicious.

When I make a pancake, I brush it with a layer of oil and it's done, and that's it, maybe the cake I make is hard without a layer. This time, we learned how to make puff pastry with the chef, sprinkled with some chopped green onions, and the cake was so fragrant! However, if you want to make delicious and soft cakes, you need to make them often, and if you have experience and master the heat, that is just right.

Let's make mille-feuille together!

Lasagna. by Non-Kids Love Food.

Ingredients: 300 grams of all-purpose flour, 200 grams of 60 degrees warm water, 3 grams of refined salt, a little salad oil, 1 tablespoon of lard, appropriate amount of refined salt, appropriate amount of thirteen spices, appropriate amount of chives.

Cooking steps:1Place the flour in a basin and add salt and a little salad oil.

2.Add 60 degrees of warm water in divided doses.

3.Rub the dough and hand into a dough.

4.Buckle the basin and let it stand for 5 minutes.

5.Continue to knead well, divide into two doughs, smear with oil and continue to let stand for more than 30 minutes.

6.Salad oil and lard 1:1, melt in insulated water.

7.Add the same weight of flour.

8.Stir well and the puff pastry is ready.

9.Take a piece of dough and roll it into large slices with your hand on the pressure belt.

10.Sprinkle evenly with salt, thirteen spices and chopped green onions.

11.Fold both sides to the middle.

12.Fold it well and fold it again.

13.Fold into a rectangle and thin at the edges.

14.Heat the pan with cold oil, put the cake in and cover the lid of the electric baking pan.

15.After the bottom changes color, brush the oil on both sides, turn over and burn for another two minutes. Remove from the pan and cut into small pieces and serve hot.

Cooking Tips:

1. Puff pastry: salad oil, lard, flour 1:1:1, no lard can be left out, salad oil and flour are still 1:1. However, it is not as good as the puff pastry with lard and has a fragrant taste.

2. Ordinary flour is common flour, without other auxiliary materials. It is generally used as steamed buns, buns, dumpling wrappers, etc. However, if you use ordinary flour to make pasta, you generally need to add some baking powder, eggs or old noodles to make a better taste and effect.

3. Special flour (steamed bread flour, dumpling flour, cake flour, etc.) Many people prefer to buy this kind of flour. Because this kind of flour has been prepared according to different needs, the proportion of flour can be directly used to make pasta, but because it has been matched with the recipe, it is not flexible enough.

There are many kinds of pancakes, home-style dough, sauce-flavored scallion oil, and countless ones, but home-style pancakes are the mainstream. Whether the home-cooked pancakes are delicious or not directly tests the skills of the cooks. A delicious pancake is either crispy on the outside and tender on the inside, or soft and boneless, but it is all layered and not dry or hard after cooling, and the white mouth can make people eat it.

If you pick up a piece of bread and take a bite and lose the interest to continue eating, then the bread is not qualified. On the contrary, if you bite the second bite immediately after a bite of the stomach, and don't want to stop the cake without filling your stomach, it is definitely a connoisseur's product.

I have written about the practice of pancakes before. In the past few days, I have taken a home-cooked pancake**, and with **, I have coded the pancake practice again. From mixing noodles to serving on the table, every link, no one is missing, look carefully, learn carefully, hands-on practice, you can also learn to pancake, even if it is a southern friend who hardly eats cakes, if you are interested in pasta, you can also follow.

Stir half of the dough with hot water, and the other half with cold water, and then live together, knead the dough into a smooth dough, roll the dough into a pancake roll oil, make a small agent, and then roll it into a pancake and it will be soft and delicious.

Fluffy buns need to be baked with some baking powder to make them fluffy.

And noodles, dry flour cakes, boil oil and put cakes, supervise the golden brown on both sides, and eat it when it is cooked.

Ingredients required: (7 8 pieces of egg cakes of about 24 cm) Home cooking recipes.

150 grams of flour, 3 eggs (3 eggs are small, 2 large ones can be put in), 300 grams of water (40 grams of water should be increased for each less egg), 2 shallots, 4 grams of salt, and a little pepper powder.

Production method: 1. Put the flour and water into a deeper container and mix well into a batter, do not stir in one direction, the batter does not need to be glutened;

2. Then beat in the eggs and mix well, the batter for making the egg cake must be mixed with flour and water into a batter and then put the eggs, if you put the eggs first or put the water and eggs together, the flour will be pimple and it is not easy to stir into a smooth batter; The mixed batter should be a little thinner and have good fluidity, because the size of the egg and the water absorption of the flour are different, if the mixed batter is a little thick, you can put some water;

3. Put the shallots, preferably only with green onion leaves finely minced and put them in the batter, then add salt and pepper powder and mix well to make the cake;

4. Heat the pot, brush with a layer of vegetable oil, you can pour a little oil in the pot without a brush, and turn the bottom of the pot with oil on the handle, just the first one needs to be like this, and the future will not need to brush the oil and will not be stained;

5. Pour a large spoon of batter (that is, the spoon that holds the soup) into the pot, turn the handle of the pot to make the batter evenly spread all over the bottom of the pot, and then put it on the stove over medium heat to heat;

6. Wait until the pan is shaken and the cakes in the pan can be separated from the bottom of the pot, pour a little vegetable oil on the pan (you don't need to put oil on the first side of the first sheet.) Because it has been brushed with oil) shake the pan to make the omelet evenly stained with oil in the rotation, turn it over after frying and coloring, pour oil on the frying and coloring, and a quiche will be fried;

7. From the second egg cake, use the hot pan to pour the batter directly, no need to brush the oil and it will not be stained, just drizzle some oil on each side when frying.