Pancake is one of the common pasta dishes in the northern region. Semi-hot flour pancake refers to a kind of cake made by blanching half of the flour with boiling water, and the other half of the flour with cold water and forming a ball, and then mixing the two together and baking them. This method of pancake not only retains the soft taste of hot noodles, but also adds cold water and gluten texture of noodles, making the pancakes both soft and tough, and more delicious.
There are many ways to make semi-hot flour pancakes, the easiest of which is: pour half of the flour into a basin, slowly add boiling water, stir it into a dough with chopsticks, and knead it into a dough by hand after the temperature drops slightly. Pour the other half of the flour into another basin, add cold water and knead the dough by hand. Then mix the two doughs together, knead well, cover with a damp cloth or lid, and let rise for about 20 minutes.
Put the awakened dough on a cutting board, roll it out into thin slices, brush it with oil or spread with fillings (such as chopped green onions, sesame seeds, etc.), roll it up from one side to a long strip, then roll it up from one end into a spiral, flatten it and roll it into a round cake.
Pay attention to the heat when pancakes. Heat the pot over high heat at first, then switch to medium or low heat when the pot is hot, and add the rolled round cakes. Wait until one side is golden brown, then turn over and fry the other side. If both sides are golden brown and still not cooked through, you can flip them over and fry them again.
When making semi-hot pancakes, you need to pay attention to the following:
1.Flour selection: Choose high-gluten flour or all-purpose flour to make the pancakes with more gluten.
2.The temperature of boiling water: Do not use boiling water to blanch the noodles directly, but slowly pour warm water into the flour, which can avoid the gluten in the blanched flour and ensure the softness of the pancakes.
3.Kneading skills: Knead the dough with even force, do not overknead to avoid destroying the gluten. At the same time, it is necessary to ensure that the dough is fully risen, so that the pancakes made are more fluffy.
4.Control of heat: Pay attention to the control of heat when pancakes, heat the pot over high heat at first, and switch to medium or low heat after the pan is hot. Fry both sides until golden brown and then turn over and fry again.
5.Oil choice: Cooking oil or other vegetable oils can be used to fry pancakes. If you want to be healthier, you can choose olive oil or tea oil.
6.Add ingredients: You can add some chopped green onions, sesame seeds and other ingredients to increase the taste and aroma of the pancakes. You can also brush some sauce or sprinkle some spices when frying pancakes to enhance the flavor.
7.Preservation method: The prepared pancakes can be stored in a sealed bag or crisper for a few days. If you want to keep it for a longer period of time, you can keep it in the refrigerator or freezer.
8.Precautions: You need to pay attention to safety issues when making semi-hot pancakes. For example, when adding boiling water, pour in the flour slowly to avoid burning your hands;When kneading the dough, it is necessary to use even force to avoid destroying the gluten;When frying pancakes, it is necessary to control the heat to avoid dangerous situations such as fire.
In short, making semi-hot noodles requires attention to detail and skill, and mastering these points can easily make delicious half-hot noodles!
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