How to make home-cooked pancakes are soft and multi-layered, and delicious, and will not be hard when cooled

How to make homemade pancakes will be soft and fragrant, multi-layered, and delicious, and will not be hard when cooled

1. Home-cooked pancakes are generally divided into three types of noodles: raised noodles, dead noodles and hot noodles.

1) 【Dough pancake】Because the noodles are fermented, there will be a special yeast flavor inside. It is crispy on the outside and fluffy and soft on the inside after fermentation, it can be multi-layered, but the layering is not particularly obvious after fermentation.

2) [Dead Noodle Pancake] The reason why this cake is called Dead Noodle Cake is actually to use cold water and noodles, and do not add anything, but it has relatively high requirements for the temperature of the pot, and if you want to achieve a crispy and delicious temperature, it must be enough, and the temperature of the pot is generally kept at about 180 degrees, otherwise the dead dough pancake will be baked for a long time, dry and hard. It can reach multiple layers, but it is suitable for eating hot, because it will be hard when cooled with cold water and noodles.

3) [Hot noodles] It is divided into two types: semi-hot noodles and fully hot noodles, because after scalding noodles with boiling water, the starch in a part of the flour is gelatinized, and the taste becomes very soft and delicious, and this kind of cake will not be hard if you put it for a day, and it is still very soft to eat when you pick it up. Because the dough is made with half hot water and half cold water, the taste will be relatively firm and soft. The whole hot noodles are all scalded with hot water, which can reduce the hardness of the dough and make the finished product soft, so that the cake tastes chewy, but it will have the shortcomings of sticky teeth, sticky hands, and sticky cutting boards. Whether it is a semi-hot or a fully hot surface, they can achieve multiple layers. Because the semi-hot noodles are made alternately with hot and cold water, the layers of cakes made will be more beautiful, the taste will be firm and soft, and it will not be hard when cooled, so I prefer the semi-hot noodles pancakes.

Second, let's first understand what is the core of the cake that is soft and fragrant, not hard, and multi-layered?

1) [Flour]

Flour is mainly composed of protein (gluten) and starch, it is divided into high-gluten flour, all-purpose flour and low-gluten flour, different flours contain different gluten, in the production of pasta we have to choose the right flour to make. Because although gluten is in a soft colloidal state when it absorbs water, it will gradually become hard after it begins to lose water, so the more gluten, the tougher, harder, and crispier the pasta will be, which is determined by the characteristics of the protein in the flour.

The gluten content of high-gluten flour is the highest, and due to its high strength, the cake made has a hard taste; The gluten contained in the low-gluten flour is low, and the cake is loose. Therefore, when we make Chinese pastries, we generally use all-purpose flour.

2) [The pancake is soft and fragrant but not hard]

The pancake is soft and fragrant, but not hard: if you want the pancake to be soft, you can't do without water, the water content is high, the cake will be soft, and the dough is made with boiling water, so that the starch gelatinization cake in the flour will not be hard, the flour itself has the fragrance of wheat, and it will be more fragrant when you add oil, and the oil can also enhance the water-holding capacity of the dough, hinder the generation of gluten, and make the cake softer.

1. Water content and boiling water to blanch the noodles!

If you want the pancake to be softer, the higher the water content, the softer the cake will be. When we are panning cakes, the temperature in the pan is related, and the water is easy to lose and evaporate, so the moisture content of the cake is particularly critical, and we must retain the moisture in the pancake to make the gluten soft. Therefore, when we mix the dough, we can first use half of the boiling water to blanch the dough to soften part of the gluten, let the starch in the flour gelatinize and expand first to lock in some moisture, after blanching, the toughness of the dough will be reduced, and the finished product will be soft; Then use half of the cold water to mix the dough, and finally mix the hot noodles and cold water into a soft dough, so that the cakes baked out of the noodles are kneaded softly, and they will not be hard if left for a day.

The ratio of flour to water is generally 500 grams of flour and 350 grams of boiling water and cold water (10:7). Therefore, the moisture content of the dough is relatively large, and the moisture content of the dough is fundamentally guaranteed, which is the key step for the pancake to be soft and not hard. (When making pancakes, in order to make the cake soft, we use the hot noodle method, the gluten in the flour is weakened, put a little salt, moderately to increase its gluten, 1 kg of flour 3 grams of salt.) You can also use warm water at about 60 degrees Celsius to mix the noodles, so the texture of the pancakes is also relatively soft)

2. The role of oil in dough!

Adding oil to the flour can make the pancakes taste more fragrant, and when making the dough, you can coat the dough with a layer of puff pastry made with scallion oil or butter and seasonings, so that the pancakes will taste more fragrant.

Oil can enhance the water-holding capacity of the dough and reduce the evaporation of water. When baking cakes, because the water content of the dough is relatively high, adding some cooking oil to the dough at the same time can make the dough knead more easily, and can also prevent the flour from sticking to your hands and basins, and protect the dough from drying out. Oil has a good insulating and protective effect, although it is hydrophobic, but it can also cover the surface of the dough, which can reduce the loss of moisture.

Oils can also hinder gluten production and make gluten softer. In order to increase the ductility and softness of the dough, we put cooking oil, lard or butter into the flour and knead the dough together, the oil and flour are fully mixed, the fat is evenly wrapped around the outside of the flour particles, and the surface tension of the grease will make the flour stick into a ball, hinder the gluten of the dough, and make the dough softer.

Fats and fats speed up the ripening of cakes and shorten cooking times. The fat is mixed in the dough to make the dough temperature rise faster, and it can ripen faster when spreading the pancakes. This reduces the heating time, the loss of moisture and the fact that the pancakes are naturally softer.

3) [How to make a pancake multi-layered]

If you want to have multiple layers of pancakes, resting rolling and puff pastry are key.

1. Wake up and roll, we will seal the good dough and let it stand, so that the water in the dough and the flour particles are fully fused, in this process, the gluten protein particles will stick together with each other through the action of water, so as to form a network structure, which is gluten. Gluten makes the dough more suitable for stretching during the making process, with better elasticity and ductility. Resting dough can make the gluten relaxed, rolling out the dough thinner, through the method of folding to make the cake embryo, so that the cake layer is more, the cake embryo is relaxed, its appearance and shape will be more beautiful after rolling, and the resting dough will also increase some of the toughness of the taste of the flour food. (Generally, the resting time is at least 30 minutes, the thinner the dough rolling, the more folding, the more layers will come out, and the more rolls are used, the more circles it rolls, the more layers it will come out of.) ）

2. Puff pastry, puff pastry has a wide range of use, can be made into baked cakes, mille-feuille cakes, green onion cakes, pancakes, etc., it is the key to making cakes with multiple layers of puff pastry. We generally know that the bread is brushed with oil or a puff pastry that is blended with oil and flour to make the pancake rise, but few people can do it well. Today I will give you a "all-purpose puff pastry" recipe, with which you can make all kinds of delicious multi-layered cakes. Put 2/3 of the corn flour in the bowl, salt, peppercorn powder can be put in, and if you don't like it, you can leave it out. Pour 1/2 of lard (or butter) into the pot, heat 1/2 of the cooking oil, pour it into the corn flour and stir well, let it cool, and then add 1/3 of the corn starch to the corn puff pastry and stir well, and the almighty puff pastry is ready. Corn flour grains are coarse, not as viscous as flour, and some starch is added to make the puff pastry layer loose and not sticky. (To make puff pastry, we can use cooking oil, lard, butter to make it, lard and butter are the best for puff pastry)

The above are some methods and tips on how to make home-cooked pancakes soft and fragrant, multi-layered, and delicious, and will not harden when cooled. Let's share the process of making it together.

3. Practical operation

1) Prepare the ingredients

Ingredients: 500 grams of all-purpose flour, 175 grams of water, 175 grams of boiling water;

Excipients: 80 grams of corn flour, 40 grams of corn starch, edible oil, lard, sesame, salt, egg white, Sichuan pepper powder.

2) Start making

1. [Noodles] Put the flour into a container, add a little salt, stir well, divide the flour into two, slowly pour half into boiling water and stir well with chopsticks, and the other half also slowly pour in water and stir into a flocculent, put in 20 grams of cooking oil after slightly cooling, knead into a smooth dough, seal the plastic wrap and wake up for 30 minutes.

2. [Make puff pastry] Put the corn flour into a bowl, stir well in the salt and pepper powder, pour cooking oil and lard into the pot and heat it, pour it into the corn flour and stir evenly, let it cool and stir evenly after adding corn starch and mixing evenly.

3. [Divide the dough] Knead the dough slightly, directly divide it into dough of the same size, cover it with plastic wrap again and relax the dough for 5 minutes.

4. [Make into embryo] Roll out the loose dough into a uniform rectangular thin dough, smear a layer of puff pastry on the way, evenly draw the knife edge on both sides of the dough with a knife, and then overlap up and down, then to the right, and then up and down, so that all of them are stacked together to make cake embryos.

5. [Roll into a cake] After making the dough into an embryo, let the dough rise again for 5 minutes to let the cake embryo relax, then roll it out into the shape of a round cake, brush the egg white on the cake embryo, and sprinkle some black and white sesame seeds. (Egg whites can make sesame seeds stick firmer)

6. [Cooking in the pot] Heat the pan, brush the oil, put the cake in, brush the cake surface with a thin layer of oil and cover the pot lid over medium heat, about 1 minute or so, turn it over once, see the cake bulging and blistering, and the two sides can be golden.

7. [Eat out of the pot] In this way, we are soft and fragrant, multi-layered, and the home-cooked pancakes that will not harden for a day are ready, and then put them on a plate and can be eaten.

Fourth, [soft flour pancakes] doubts answered

When and how long does it take to fry soft flour pancakes?

Answer: Generally, when frying pancakes, its temperature should be controlled at about 180 degrees, and the time should not exceed 5 minutes.

The control of the heat of the pan is very important, the first thing to emphasize is that the pan is hot and the pan is delicious to be baked in cold oil, and the electric baking pan is the best, and it can also be made with a pan or iron pot. Preheat the pot first, you can use your hands to test the temperature, there is obvious heat to indicate that the pot is preheated, and then brush the pot with a layer of cooking oil, put the cake embryo in, brush a layer of oil on the cake, you can lock the moisture in the cake, cover the pot lid to start baking the cake, cover the pot lid This closed environment can also retain the moisture of the cake to the greatest extent, until the surface of the cake changes color when brushing a layer of thin oil and turning over the surface to continue to cover the pot lid branding, 1 minute to turn over, baking until the cake is bulging and both sides are golden can be out of the pot, The bread ripens quickly, and the baking time for a piece of bread should not exceed 5 minutes. If it is a frying pan or iron pot, the temperature of the pan should be controlled, the temperature of the pot is generally controlled at about 180 degrees, and the whole process is medium heat, must not use large or small fire, the fire will be scorched outside and the inside is not cooked, the heat is too small and the maturity is slow, the water will be lost, and the cake will be dry and hard.