Causes of hard pancakes The causes of hard pancakes can be multifaceted. First of all, the quality of the flour in the pancake is not good, the gluten is not enough, or the flour is left for too long, which will cause the pancake to taste hard. Secondly, if the baking time of the pancake is too long, it will also make the pancake evaporate too much water and the taste will become hard. In addition, kneading the dough of the pancake for too long will cause the dough to produce too high gluten, which will also cause the pancake to become hard. In order to solve these problems, we need to pay attention to the following points.
First of all, when making pancakes, you should choose *** flour and ensure the freshness of the flour. If you use flour that has been sitting for too long, try adding some fresh flour to improve the texture of the pancakes.
Secondly, when baking pancakes, you should have a good grasp of the heat and time. If the baking time is too long, it will cause the pancake to evaporate too much water and the taste will become hard. Therefore, in the baking process, the heat and time should be mastered according to the size and thickness of the pancake to avoid overheating.
Finally, when kneading the dough, you should master the degree of kneading the dough. If the dough is kneaded for too long, it will cause the dough to produce too high gluten, which will affect the texture of the pancakes. Therefore, when kneading the dough, you should use moderate force and avoid overkneading. And the most important thing is to add some yeast to the dough, it will make the dough soft and easier to digest. Friends who like to eat cakes can take a look at this method, the baked cakes are soft and not hard, delicious and easy to make. If you are interested, you can collect it and do it when you have time.
Ingredients: 500 g flour, 3 g salt, 3 g yeast, 270 ml warm water, 5 g cooking oil, 1 egg, chopped green onion.
Puff pastry: salt, 1 tablespoon of Sichuan pepper powder, 2 tablespoons of flour, appropriate amount of cooked oil.
Production Steps] 1Put 500 grams of flour into a basin, add 3 grams of yeast, 3 grams of salt, stir well, mix with 220 ml of warm water, stir into a dough flocculent, then knock in an egg, 5 grams of cooking oil, stir into a dough flocculent.
2.Mix your hands into a dough, cover and let stand for 5 minutes.
3.Adjust the puff pastry. Add a spoonful of salt, a spoonful of Sichuan peppercorns, 2 tablespoons of flour to a bowl, drizzle in cooked oil and stir into a thin batter. The state is the same as that of yogurt.
4.Take out the dough after it has risen, roll it into long strips, and divide it into equal sized dough pieces.
5.Take one part of the dough, knead it, and then press it flat.
6.Then use a rolling pin to roll it out to a thickness of 0About 5 cm, apply a layer of puff pastry on the surface and sprinkle some chopped green onions.
7.Roll it up from one end and pinch it together where both ends are exposed.
8.Just wrap it up with the palm of your hand. Follow this step to do it all. Take out the first made dough, press it flat, and then roll it out with a rolling pin to form a dough sheet, with a thickness of 0About 3 cm is fine. Sprinkle some sesame seeds on the surface and roll it out again.
9.Remove from the pot and pour oil, put in the cake blank, turn on medium and high heat to fry the cake, cover the lid and burn.
10.After the color is golden brown, turn it over, control the whole process within 3 minutes, and bake until the cake body is bulging.
Tips:1Add yeast to make it softer.
2.The pancake time should not be too long. Otherwise, the hair will be dry and hard when eating.