When pancakes, the most taboo is "kneading dough", the pastry chef teaches you 5 tricks, soft and multi-layered, especially fragrant

First, the most taboo is "kneading" when making pancakes, everyone is not curious about how to make cakes without kneading dough, the taboo "kneading dough" here refers to the dough that is reconciled, after relaxation or proofing, remember not to "knead" when making cakes, just roll them out to make cakes. Because the dough that is loose or proofed will become gluten again after kneading, the texture of the cake will be hard.

Second, it is the water content of the dough, in the process of baking cakes, due to the high temperature in the pot, the moisture in the cake will be lost, so the water content of the dough of the pancakes should be higher. The ratio of flour to water in our home can be controlled at 10:6 or 10:7.

3. Puff pastry is the key to the puff pastry, and hot oil should be used to make it when making puff pastry. On the one hand, the cakes baked out of the puff pastry made of hot oil taste more fragrant; On the other hand, after the flour in the puff pastry is blanched, the gluten of the flour is reduced, and the puff pastry brush is less sticky on the dough, and the effect of the puff pastry will be better.

Fourth, there is a trick to the number of layers that want to be rolled out, that is, the bread should be rolled out large, and the number of circles rolled or stacked should be more.

Fifth, the heat of the baked cake should be medium heat, and the cake embryo should not be rolled too thick. If the fire is high, the pancake will be scorched, cooked on the outside and raw on the inside; The time of simmering will be prolonged, and the cake will lose a lot of moisture and the taste will be dry; Therefore, it is best to use medium heat for cooking.

Let's share with you the whole process of making this home-cooked pancake. It is simple to make, and the cake made by the above method is crispy on the outside and tender on the inside, soft and multi-layered, and it tastes particularly fragrant.

——[Homemade mille-feuille pancakes]——

1. Prepare the ingredients

1. Dough part: 300 grams of all-purpose flour, 2 grams of salt, 210 grams of hot water at 60 degrees, and 5 grams of cooking oil.

2. Puff pastry: 30 grams of flour, 20 grams of cornmeal, 3 grams of salt, 3 grams of five-spice powder, 60 grams of cooking oil or lard.

Second, start production

Step 1: [Wadough making]

1. Put the flour in a basin, put the salt in hot water to dissolve, then slowly pour it and stir it with chopsticks, and finally stir it into a flocculent shape.

2. After the flour is stirred into a flocculent shape, pour in cooking oil, then knead it into a slightly smooth dough and relax for 5 minutes.

3. After the dough is relaxed, knead it into a smooth and delicate dough, divide it into three dough pieces of uniform size, coat the surface of the dough with a layer of cooking oil, seal it with plastic wrap and let it rest for 30 minutes.

Step 2: [Prepare the puff pastry]

1. In a small clean bowl, add flour, cornmeal, salt, and five-spice powder.

2. When the cooking oil is poured into the pot and burned to 50% hot, add a spoonful of oil to the flour, stir well, and then heat the oil to 7 hot, pour all the oil into the flour and continue to stir evenly.

3. Adjust different hot oils in batches to avoid the high oil temperature from scorching the five-spice powder and affecting the taste.

Step 3: [Make a cake]

1. Take out a sobered dough and put it directly on the cutting board, without kneading, flattening, and rolling it into a rectangular dough with a rolling pin.

2. Put the prepared puff pastry in front of the board, evenly spread a layer of puff pastry on the dough, and sprinkle an appropriate amount of dry flour to prevent the puff pastry from being exposed.

3. Roll up slowly from the top of the dough from top to bottom.

4. Then roll the rolled dough, pinch the two ends and slowly stretch it out.

5. From the two ends of the dough roll, roll it inward, or roll it while rolling, so that the baked cake level is thinner.

6. Then fold the cake embryos on both sides together, so that the baking cake embryos are ready, and the cake embryos should not be rolled out urgently, and then relax for 5 minutes.

7. After the cake embryo is relaxed to the time, use a rolling pin to roll it into a round cake shape.

Step 4: [Control the heat, pancakes]

1. Turn on the heat, heat the pan, brush with a layer of cooking oil, put in the cake base, and turn off the heat. Brush the top of the cake with a layer of cooking oil, cover the pot and cook for 2 minutes.

2. After the base of the cake is set, after 2 minutes of baking, open the lid, turn over, then continue to cover the pot and cook for 2 minutes.

3. After the baking time, you will see the cake bubbles, continue to turn over, and finally bake both sides golden brown to get out of the pot.

The cake was baked, and I couldn't wait to pick one up and eat it, it was so fragrant. It is golden on the surface, soft and multi-layered on the inside, and it tastes very fragrant. If you like it, you can collect it, as long as you pay attention to the above 5 pancake tips, you will definitely make a perfect pie, and it is better than the ones sold outside.