In our daily life, pancakes are a very popular pastry. However, many people encounter a question when pancakes: should they use cold water or boiling water and noodles? This may seem like a simple question, but it directly affects the taste and quality of the pancakes. In this article, I'm going to give you an in-depth look at the science of pancakes and noodles, and give you two practical tips to make the perfect pancake that's soft and layered, and it's not hard even when it's cold!
1. Why is there a difference between cold water and boiling water when pancakes and noodles?
To understand the technique of pancakes and noodles, we first need to understand the composition of flour. Flour is mainly composed of starch and protein. Starch gelatinizes at high temperatures and becomes viscous; Proteins, on the other hand, will coagulate at high temperatures, affecting the taste of the cake. Therefore, choosing to mix noodles with cold or boiling water is actually adjusting the degree of reaction between starch and protein.
2. Two practical pancake and dough skills.
1.Mix with cold water and noodles.
Cold water and noodles are characterized by simple operation and are suitable for novices. Cold water can make the starch in the flour fully absorb water and expand, and the protein will not coagulate excessively, so that the baked cake will be softer. However, it should be noted that it takes a long time to rest with cold water, generally about 30 minutes. In the process of branding, it is also necessary to pay attention to the heat, and it should not be too large, so as not to scorch.
2.Mix with boiling water and noodles.
The characteristic of boiling water and noodles is that at high temperatures, the starch in the flour quickly gelatinizes to form a viscous batter. This batter is able to better retain moisture during baking, making the baked cake softer. At the same time, the batter formed by boiling water and noodles is relatively thin and easy to handle, making it suitable for making pancakes such as scallion pancakes. However, it should be noted that the flour will become viscous when mixing the dough with boiling water, and it needs to be stirred quickly to avoid the formation of gnocchi.
3. How to make a perfect pancake that is soft and multi-layered, and not hard when cold?
In order to make the perfect pancake, in addition to the dough mixing skills, you also need to master some key baking skills. First of all, during the searing process, use slow branding over medium heat to avoid burning. Secondly, an appropriate amount of cooking oil can be applied during the baking process to increase the layering of the cake. Finally, when one side of the cake is golden brown, it can be turned over and continued to be baked. This results in a more uniform and better textured pie.
4. Tips: How to make pancakes more nutritious?
1.Add vegetable juice.
To make the pancakes more nutritious, you can add vegetable juice to the dough. For example, juicing spinach and mixing it with flour can make a green vegetable pancake. This not only increases the intake of vitamins and minerals, but also makes the pancakes more delicious.
2.Add the multigrain powder.
Adding multigrain flour, such as corn flour and oat flour, to flour can increase the intake of dietary fiber and improve the nutritional value of pancakes. At the same time, the addition of multigrain flour can also make the pancakes more delicious and tasty.
3.Served with protein.
Adding protein-rich ingredients such as eggs and tofu to the pancakes can improve the nutritional value of the pancakes. At the same time, the addition of protein can also make the pancake softer and more elastic.
Through the introduction of the above content, I believe you have mastered the skills and precautions of pancakes. Try these tips in your daily life to make delicious pancakes! Whether it's breakfast or afternoon tea snack, a perfect pancake that is soft and layered, and not hard when cold can bring you great satisfaction.