How can you make it not hard or crispy overnight?

The baked cake will generally be hard when it is cold, it is best to eat it freshly and burn it, use warm boiled water and noodles when cooking, and the baked cakes made of a softer dough will be soft and sweet, or the noodles and oil are together. Make into oil beads. Then make the cake, it will not be hard and it will be very crispy and sweet and delicious, and you must bake it in place when baking, you must bake it until the biscuit is crispy, sweet and delicious, and use plastic wrap after cooling.

Pack it up, so that the baked cake can always be crispy, sweet and delicious, I am a professional, there is a crispy cake flour must not be able to send it. After sending it, pick up some dead noodles, and the general baked cakes will definitely be hard after overnight.

You can't put too much puff pastry, and if you put too much baked cake, it will easily harden overnight. If you are doing it alone, you must remember to roll it to the end, thin it and apply it on top, remember that the higher your temperature, the more crispy the baked cake will become, because of the use of cooked puff pastry, white flour.

Poured with hot oil, stirred evenly, cooled, and then smeared into the cake, the crisper the cake, the more hard the cake is generally burned overnight, and a lot of baking powder is put in.

Causes. In this way, the baked cake is actually a little longer, and the baked cake must be stored in an extremely dry environment in a closed environment, and it can be baked without hard microwave oven conditions, and it is impossible for the baked cake to be free from moisture, because the air contains moisture, and if you want to lose water, you can put the baked cake in water vapor.

In a relatively sufficient place, such as the refrigerator, it will also play a relative role in placing it in a place with a lot of water vapor.

If you have an electric baking pan in your home.

If you eat it, put it in the electric baking pan and heat it for one to three minutes before eating, the taste is absolutely as delicious as the freshly made baked cake, it must be crispy on the outside and tender on the inside, sweet and delicious. You can also make the pancakes without adjusting the oil temperature to a very high level, and then add some sugar and shortening to them during the making process.

etc., which will make the baked cakes soft and delicious and crispy on the outside and tender on the inside; The reason why the baked cake becomes hard is that it will lose water after a long time, and it will not be hard when it is kept warm!

If you want to make it not hard or crispy overnight, you need to control the heat and reduce the baking time when baking, and you can do it!

It is best to seal it with plastic wrap and then put it in the refrigerator so that the baked cakes can be crispy overnight without being hard.

The main thing is to keep it in a dry place. If you put it in a humid place, it will become soft and collapsed the next day.

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.

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.

First of all, the dough should not be too soft or hard, too soft and too hard, too hard and easy to bake and bite. Generally, a pound of flour needs about 230 grams of water, 1 gram of baking powder, 2 grams of sugar, and 10 grams of oil. Baking powder and sugar should be used with warm water (the feel is not 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.

<> 20 grams of yeast dissolved in warm water in advance, 1 kg of warm water, 20 grams of salt, about 250 grams of sugar, and form a dough, put it into a waking box at 35 to 48 degrees and let it rise for about 30 to 50 minutes, knead it into a small dough, roll it into a water surface skin, smear it with a good puff pastry, sprinkle it with five-spice powder, and when you eat it, you will feel that the baked cake 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.

Flour has high gluten and low gluten, remember, high gluten flour rolling is the best, strong and chewy, but high gluten flour to make steamed buns, whether it is steamed bread rolls or baked cakes, it is not advisable, because no matter what measures are taken, it makes baked cakes steamed bread will be hard, the taste is not general, and then knead into dough, cover, about two hours later, the dough fermented, repeatedly kneaded on the panel, so that the dough is very smooth, divided into several dough, according to the size of the panel, rolled into thin slices, about half a centimeter or so, Then I used a bowl of noodles with an appropriate amount of noodles, and I can easily make the scones at the barbecue stall in the summer with an electric baking pan, and the steps of adjusting the noodles are the same.

Knead the dough, cut it into evenly sized agents, and then make a cake and put it in the electric baking pan, the pancake step is the same, baked until both sides are golden brown, especially delicious. Harmony method: Have you made a dough?

Hot noodles? Or dead dough cake. If it is baking powder and noodles, be sure to ferment it a second time.

Blanch half of the noodles. Dead dough cakes should be baked pancakes, or dry oil cakes, but the dough should be rested.

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. Hello method: warm water and noodles.

Reason: The reason why the baked cake is cold and hard is because of the phenomenon of starch regeneration. Principle:

Warm water and noodles are characterized by softness and strength, plasticity, easy forming, and not hard when cool. Use standard flour, or whole wheat flour. Mix noodles with hot water, and the temperature is around 60 degrees Celsius.

The dough should be soft and warm water should be added slowly. After the dough is reconciled, it is necessary to wake up for 20-30 minutes. Once the pancake is semi-finished, it should be opened from both sides.

Put a small amount of oil in the cake stall, and brush the bread with oil on both sides to keep it moist and soft.

How do you make a pancake so that it doesn't get hard or crispy overnight? What do you need to put in?

Hello method: warm water and noodles. Reason:

The reason why the baked cake is cold and hard is because of the phenomenon of starch returning to the high birth. Principle: The characteristics of warm water and noodles are soft and strong, plastic, easy to form, and not hard when cold.

Use standard flour, or whole wheat flour. Mix noodles with hot water, and the temperature is around 60 degrees Celsius. The dough should be soft and warm water should be added slowly.

After the dough is reconciled, it should be taken 20-30 minutes before waking up. Once the pancake is semi-finished, it should be opened from both sides. Put a small amount of oil in the cake stall, and brush the bread with oil on both sides to keep it moist and soft.

Sink the noodles with hot water, and the temperature is about 60 degrees Celsius. The dough should be soft and warm water should be added slowly. After the noodles are reconciled, wake up and destroy 20 for 30 minutes.

After the pancake is made into a semi-finished product, it should be broken from both sides. Put a small amount of oil in the cake stall, and brush the bread with oil on both sides to keep it moist and soft.

Cooked pancakes are foods that have no moisture. For example, the ** of bread or steamed bread is yuan. Although customers don't weigh it, they often buy and eat it, and when they look at it, they will feel the weight of it.

If it's less, it's not good for your biological brother. The raw pancake is steamed at 2222, steamed or 2222, and the raw pancake must be at 2223, otherwise it is less than 2222. So, the electric baking pan (without filling) is hot, soft, crispy, and hard if not sold.

<> finally sold it, and it was left again. The only way is to keep it refrigerated. It's already hard and needs to be refrigerated.

It's not the same as steamed buns, and you can't see them if they slip off. It can be sold for money. You can't reheat it at a cake stand, it's harder and you can't sell it.

Cold Shaoxing cakes continue to be stored at room temperature or refrigerated, the starch ages, the taste becomes dry and hard, and it is best to freeze it. Eat it in the microwave or out of the box to get closer to the taste. I hope my sharing on this issue can help you, and I hope you can like my sharing.

After cooling, place directly in the foam box, close the lid and store below 20 degrees Celsius. Reheat the next day, no problem, but only for one night! If you don't tolerate plum heating, it will affect the quality of the cake.

It's finally sold out, and it's left. The only way to preserve it is to refrigerate. It's already hard and put it in the refrigerator.

It is different from steamed buns, and if it slips, you can't see it. It can be sold for money. Nor can it be reheated on a biscuit stand, it is harder and cannot be sold.

I think that if you keep the cake at room temperature or in the refrigerator, the starch will age and the taste will dry and hard, so it is best to freeze it. Eat it in the microwave or out of the box to get closer to the texture.

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I think you can put it in the fridge or bake it twice, and try to make it as big as possible.

I think I can put a little more yeast and a little more sesame seeds and roast it a little longer, so that it won't be particularly hard even tomorrow.