If the cake wants to be delicious, kneading the dough is the key, add one more step, soft and delicious, and my son likes to eat it the most

Today I would like to share with you this family version of pancake making.

First, the key points of pancake making

1. Choose low-gluten flour or all-purpose flour.

2. Mix noodles with warm water at 50-60 degrees.

3. If you want the cake to be particularly soft, use 8 into water, and use 6 into water if the taste is moderate.

4. The resting time is more than 30 minutes.

5. The most critical step we take today, remember not to knead after the dough wakes up, and directly roll out the embryo to make cakes. If the awakened dough is kneaded again, the dough will become gluten and the resulting cake will have a hard texture.

6. Rapid branding over medium heat.

2. Practical operation

——》Prepare the ingredients

1. 200 grams of all-purpose flour, 300 grams of low-gluten flour, 2 grams of edible salt, 10 grams of cooking oil or lard, 300 grams of 60 degrees warm water.

——" began production

1. Put the two kinds of flour into a container, put the edible salt into warm water to dissolve, then slowly pour into the flour, stir it into a flocculent shape with chopsticks, add cooking oil and knead it into a dough, and relax for 5 minutes. (The dough we have just mixed is not easy to knead smooth, so it is especially easy to knead after a while.) ）

2. Knead the dough that has been relaxed to the time smooth, then divide it into several dough pieces of uniform size, seal the oil, cover with plastic wrap and let the dough rise for 30 minutes.

(Divide the dough into ingredients in advance to reduce the gluten caused by kneading the dough during the making process)

3. After the dough wakes up to the time, take out a dough and roll it out directly into a rectangular flake.

4. Then brush with a layer of cooking oil, an appropriate amount of salt, sprinkle a thin layer of hand powder, and brush evenly. We're folding the dough like a fan.

5. Fold the dough, gently take it to the length, then roll it up from one end, and press the end under the cake, so that our cake embryo is ready.

6. After the cake base is ready, relax for 5 minutes, and then roll it out into a large round cake with a uniform thickness. (After a few minutes of slackening, the rolled cake does not shrink and is round.) ）

7. Heat the pan with cold oil, turn to medium heat, put in the rolled cake base, brush a layer of cooking oil on the cake base, lock in the moisture, cover the pot, bake for about 1 minute, turn over, continue to cover the pot, and bake for about 1 minute. (Be sure to cook quickly over medium heat, otherwise the moisture of the cake will be easily lost and the taste will be hard.) ）

8. Control the time and heat according to the thickness of the rolling cake, and bake both sides to golden brown.

In this way, our family version of the pancakes is ready, and I always make more every time, and then seal them one by one with plastic wrap, put them in the refrigerator and freeze them, and just cook them directly when I eat them.