When baking cakes, how to make the cakes soft and multi layered?

Chinese always like to make a variety of delicious noodles from flour, especially in the north of our country, everyone is mainly pasta. In daily life, everyone always makes delicious food to comfort the tired body. We make pancakes a lot, but do you know why the pancakes you make are not as delicious as others sell?

In fact, you don't pay attention to the important production steps and details, if you can improve more in these two aspects, you can also make a pancake with more soft layers. <>

First of all, if you want to make the pancake taste soft, you must pay attention to the technique of fermenting the dough, first pour an appropriate amount of flour into the basin, take a cup of warm water and add a spoonful of yeast, a spoonful of sugar and an appropriate amount of baking soda. The purpose of white sugar is to keep the yeast alive and make the dough ferment better, and the purpose of baking soda is to prevent the sourness caused by the over-fermentation of the dough. <>

Mix the dough into a dough and let it rise for 10 minutes to knead a smooth dough easily. The dough ferments depending on the temperature of the environment, so if it is winter, it must be fermented for at least two hours, in which case you can mix the dough in the evening and wait until the next day. If the temperature is relatively high in summer, it is good to ferment for about half an hour, so how to judge whether the noodles are successfully fermented?

It depends on whether the flour is fermented into a honeycomb shape, and if the fermentation is successful, then it can be taken out for scheduling production. <>

If you want to layer more pancakes, you need to fold the dough repeatedly when making, and the more times you fold, the more layers of the pancakes will be. And every time you fold it, you need to apply a thin layer of oil.

Finally, the heat of the pancakes, you must pay attention not to open the fire, keep the state of medium and low heat, otherwise it is easy to fry, and the pancakes made in this way are not the shortbread sold by others.

When mixing the noodles, you should use warm water and noodles, stir in the same direction, rise the noodles for about two hours, repeatedly knead and exhaust, add oil to the noodles, and brush the oil in the pan when making pancakes, pay attention to the heat and temperature, and the heat can be grasped at about 220 degrees.

When mixing the dough, the dough should be kneaded very softly, and after adding yeast, it should be fully fermented, and at the same time, some more layers should be kneaded, so that the baked cake will be soft and distinct.

When baking cakes, first of all, the dough should be mixed and then proofed, and after proofing, the dough should be rolled into a thin cake, then smeared with oil, and rolled out many times, so that the propylene can be soft and multi-layered.

When mixing the dough, it should be kneaded with warm water, and then shortening or scallion oil should be added to the dough, so that the baked cake will be soft and multi-layered.

Roll into a roll, brush the oil the more times, the more layers of softness, the method is as follows:

Ingredients: 200 grams of flour, 10 ml of oil, 10 grams of minced green onions, 2 grams of Sichuan pepper powder, 2 grams of salt, 200 grams of flour, 10 grams of oil, 50ml of water, stir well, grasp well;

2. Prepare 10 grams of minced green onions;

3. Cut the dough and brush with oil, add minced green onions, 2 grams of pepper powder, 2 grams of salt, roll into a roll, brush the oil and press flat;

4. Brush the bottom of the pot with oil and put in the dough cake, and fry it on both sides until golden brown;

5. After that, take out and cut into pieces and serve.

The preparation of mille-feuille oil rotary pancakes:

Ingredients: 300g flour.

Excipients: appropriate amount of oil, appropriate amount of salt and pepper, appropriate amount of sesame oil.

1. Raw materials. 2. Add flour and water to form a dough, knead thoroughly, knead well, and let rise for 15 minutes.

3. Take a small piece of dough, roll out the dough into 5 mm thick slices, and brush with sesame oil.

4. Fold the dough sheet in half.

5. Fold it again, like folding a quilt.

6. Roll it out and brush it with sesame oil.

7. Fold the dough sheet in half and fold it again.

8. Fold three times in turn, then roll it out, brush with sesame oil, and sprinkle with pepper and salt.

9. After folding again.

10. Roll out into round cakes.

11. Heat a frying pan and brush the oil and put the cake on top.

12. Lightly sear over slow and fine heat, and you can cover the pot.

13. Slice and eat.

The method of making a pancake with many layers.

Ingredients: 200 grams of flour, 1 egg, a pinch of salt.

1. Beat the eggs in the flour.

2. Add warm water and stir well until there are no large particles in the flour.

3. Turn the pan on medium heat, pour a little oil into the pan when the pan is hot, and pour the batter into the pan.

4. After one side is baked, turn it over, and after both sides are baked, it will be done, which will play a lot of old balance or state layers.

<> we Chinese like to eat pancakes, the soft and hot pancakes are fragrant and delicious in the mouth, very chewy, can be eaten in breakfast, lunch and dinner, and are the special food that all ages and children like. Usually the pancakes made by everyone are all pancakes with dumpling skins, do you make dough pancakes? Today I will share with you the method of soft and delicious layer pancakes, which are soft and strong, and the method is simple, and those who like pancakes can take a look.

Ingredients:400 grams of wheat flour, 2 raw eggs, 4 grams of baking powder, 2 green onions.

Method:

Beat the raw eggs in a bowl and stir well, then add 400ml of warm water. Add 4 grams of baking powder to the egg mixture and stir well. The temperature is too high to make the yeast lose its vitality, so the warm boiled water should not be hot, and the temperature does not have to exceed 40 degrees, otherwise the alcohol will not be thorough, and the branding will not be soft.

Put the wheat flour in a bowl, add 1 tablespoon of white sugar and stir well, then pour in the egg mixture, mix as you pour, and mix it into a thick stickiness. Seal the bowl in a plastic bag and let it cool for 40 minutes. If you don't have such an area, you can boil a pot of boiling water in a cage drawer at a temperature of about 40 degrees Celsius, and put the bowl in a stainless steel steamer to make alcohol.

A mellow batter will appear fluffy and have a lot of bubbles. At this time, add a little cooking oil to the batter, a spoonful of edible salt and all the green onions, and stir well. Add a small amount of oil to the wok, brush well, pour in the batter, rotate the bottom pan to spread the batter evenly, then cover the outer lid and simmer for 3 minutes.

Grill the back side of the pancake and the other side until golden brown, and then remove from the pan. The soft and golden pancakes are ready, soft and strong, delicious and spleen-strengthening and stomach-nourishing.

The addition of raw eggs makes the pancakes golden and soft and tender, even if they are cool, they are still not easy to harden, and they are especially suitable for breakfast, and adults and children like it.

You can ferment the dough so that the cake is fluffy, and you can put some yeast powder in it to ferment.

Brush the surface of the cake with a layer of oil and then bake it, and the resulting pancake will be fluffy and chewy.

To control the heat, the dough should be fermented well in advance, and some baking powder should be put into the dough, so as to ensure the softness of the cake, and pay attention to the time of the pancake.

Prepare scallion oil or puff pastry (this link can not be saved), this is to play the role of layering, as long as you pay attention to these two points, the cake is crispy on the outside and soft on the inside, the layers are too many to count, fragrant and soft, the elderly and children like it. What I need to pay attention to when mixing noodles is that the water needs to be added to the flour little by little in a circle, and stirred into a cloud flocculent shape with chopsticks, so that it is just right to make noodles to avoid the amount of water concentrated in one point. After rolling, use three fingers to pinch a little salt and sprinkle it on the top of the large dough sheet and spread it evenly, then sprinkle a thin layer of peppercorns on the surface and coat it evenly, then pour in the oil as much as possible to fold it up with the dough sheet and spread it out, so that the oil is repeatedly spread as evenly as possible.

<> pancake is somewhat "contradictory" in the selection of noodles. The food made of high-gluten flour is generally hard, with good layering effect and chewiness; Low-gluten flour makes pasta relatively soft and not easy to form. But mille-feuille requires both chewiness and fluffiness.

Therefore, it is necessary to go through a period of proofing, and the proofed dough is soft and will not stick to the hands. If you want more layers of cake, you have to evenly grease it, roll out the dough into a large cake, smear a layer of oil on it, roll it up from one end to the other, and then divide it into several portions of appropriate size, wake up a few points of flour and pour it into a larger basin, hold chopsticks in one hand, slowly add warm water to the flour with one hand, stir the flour into a cotton wool shape while adding water, and then knead it into a dough (the dough is not smooth at this time, it doesn't matter), take it out of the basin.

flour, a pinch of baking soda. Warm water and noodles, the water temperature should not be soupy. Leave the noodles for more than ten minutes, and wait for the noodles to eat, the specific method is the same as that of fermented dough.

It's just thinner than the dough cake, and the dead dough is not very cooked. The method of cake base: roll out the dough into a dough sheet, then use a knife to start from the center of the dough sheet, cut a radius, slowly roll it up from the cut side, roll it to the other side, and then press the center point and the other end together, and then roll it into a round cake.

Boil a large pot of water, pour hot water into the basin, wait until the water becomes warm, add flour and noodles, at this time be sure to exert strength, use the palm root patiently and noodles, the noodles must be soft. Let the noodles sit for half an hour. After the dough is awakened, continue to knead for a while, you can add a little water when kneading, adjust the hardness of the dough, and knead until the dough becomes moist.

When panning the cake, be sure to use medium-low heat, try not to turn it over all the time, it is best to turn it once, so as not to harden the meatloaf.

Put more water when mixing the noodles, the thinner the flour paste, the softer the baked dough, and the longer the pot is boiled, the longer it will be boiled.

When you make cakes at home, you can beat two eggs and add some milk when mixing the dough, and you must mix the dough with warm water, so that the cake can become fragrant and soft.

Ingredients: Plain flour, appropriate amount of peanut oil.

Method 1Pour the flour into a basin, blanch half of the flour in boiling water, and stir the flour with chopsticks while pouring in the boiling water.

2.Whisk the other half of the flour with water until the dough is broken, blanch the flour half with boiling water, blanch the other half with cold water, and finally mix the dough together and form a dough. The noodles are so harmonious that the thin texture is soft and firm.

3.To increase the flexibility of the dough, knead a little oil into the dough and knead the dough well.

5.After half an hour, take out the dough and knead it again, so that there are no gnocchi inside the dough.

6.Knead the dough and cut it into a slightly larger dough than the dough used to make the dumplings.

7.Knead the dough evenly and press it flat, brush a thin layer of peanut oil on one side of the dough.

8.Take another dough and laminate it on top of the oiled dough and press slightly harder. Brush a little peanut oil between the two dough dough sheets, and the pancakes will be easily uncovered into two pancakes when they are cooked.

9.Roll out the dough into thin slices with a rolling pin, and rotate the dough pin as you roll so that the dough rotates on the board with the rolling pin.

10.The rolled pancakes are rolled on a rolling pin and spread on a preheated pan. Start on one side of the pan so that the dough is evenly spread out in the pan.

11.Heat the pan until the pan is bubbling and the dough is turned over and baked on the other side.

12.Wait until the two sides of the dough have small flowers (uniform small spots) and the cake is cooked.

13.Stir the pancakes from the middle with chopsticks while they are hot to form two pancakes. Place the baked pancakes in a clean container and cover them with a clean towel to prevent the pancakes from getting bridled.

Ingredients: flour, boiling water.

Production steps: 1. Put the flour in a slightly larger basin, add boiling water (after the cold water boils, cool for a minute or two) and knead it into a dough. Leave the kneaded dough on for about an hour.

2. Remove some dry flour from the panel, place the loose dough on the panel, and knead it slightly.

3. Roll out the dough, pour some cooking oil, and wipe evenly, so that the baked cake is easy to layer and very soft.

4. Roll up the dough and cut it into small portions. Fold the dough in half to shape a circle, and then roll it out with a rolling pin into a thin circle.

5. Put a small amount of oil in the pot, turn on low heat, and sear until both sides are colored, (before turning over for the first time, pour a little oil on the cake). The bread baked in this way is soft and layered, if you like to eat crispy oil cakes, you can turn on the heat a little bigger. Sear until darker and remove from the pan.

The last picture is a crispy oil cake.

Food is more than just food on the table. Snack snacks, biscuits, pastries, sugar, preserves, dried fruits, fish series, meat products, tea.

Drinking and brewing and other products, each with its own flavor, can be called food.

The pancakes should be soft, remember not to start with the dough, teach you a trick, and make the cake soft and multi-layered.

Prepare ingredients: 500 grams of flour Appropriate warm boiled water 5 grams of salt Appropriate cooking oil Damage: electric baking pan.

1. Noodles: Flour is involved in warm boiled water (basically the temperature of the human body), stir with chopsticks while pouring water, remember, the dough must be soft, so soft that you can't hold one. Cover or seal the plastic wrap for an hour, it is very good for a long time.

2. When the time comes, sprinkle the flour evenly on the panel, move the dough to the panel and gently a few times, so that all the dough is covered with flour.

3. Roll out into a cake blank, brush the surface with oil, sprinkle with salt, and then sprinkle a layer of flour, brush the flour with an oil brush, block any side, and stack the corners. Rotate the roll in a counterclockwise direction, and the roll tightening point is very good.

Fourth, after the rolling, the final seal will be tightened, and the principle is not to leak oil. Hold the long reel upright and press it vertically.

Fifth, press the posture after flattening.

6. Roll out a regular round cake blank with a rolling pin, and sprinkle flour on the dough at any time if there is a phenomenon of touching your hands.

7. Start the war with the electric baking pan, burn until you brush the oil, put the cake blank into the lid, inflate the cake blank for about two minutes, brush the oil on the reverse side of the cake blank and turn it over, cover it for two minutes and the cake will appear golden brown. Immediately after removing from the pot, put it in the pot and cover it with a lid to prevent the water from evaporating, and remember that this is the most important thing. This is baked with a magnetic stove, and the electric baking pan has the same effect.

8. If it is a large cake, you should roll out the cake blank with a large panel, roll it up from one side to the other after brushing with oil, and then knead it into a drug, and press the flat rolling skin vertically.

Okay, that's all for the process.

Summary: 1 side must be soft, 2 the surface of the cake blank before the pot must be brushed with oil, 3 immediately put into the pot after the pot to cover to prevent water evaporation.