How to make dead-faced pancakes without becoming hard? The key is to knead the noodles. The master chef will teach you how to make them, so they will be soft and have many layers.

How to make dead-noodle pancakes without becoming hard? The key is kneading the dough. The master chef will teach you how to make it. It is soft and has many layers.

There are two types of pancakes: dead dough pancakes and fermented dough pancakes. I prefer hot dough pancakes, such as scallion pancakes, soybean pancakes, and soybean pancakes. Shaobing, etc., are crispy on the outside and tender on the inside, salty and delicious.

Many people have made scallion pancakes, which are very different from those sold outside. The texture is very hard, chewing makes your cheeks sore, and it makes your throat dry and difficult to swallow. Why is this happening? The main thing is that the noodles are not good enough. The taste of pancakes is soft or hard, and the most important step is kneading the dough. There is a master chef at the street corner who makes chopped green onion pancakes and sells them every morning and evening. Many people like to eat them.

I often buy them. Once I asked the master chef why the cakes he made were still crispy when they came out of the pan, but hardened as soon as they cooled down?

The old chef got to the point and asked me if I used cold water to knead the noodles? Didn’t I say that cold water is used to make bread? The old chef said with a smile that there are three ways to knead the noodles, giving them three different textures.

When the old master was free, I asked him for advice on how to knead the dough. No wonder I had been unable to knead the dough well before. It turned out that the kneading method was wrong. The old chef said that there are cold water kneading, semi-hot noodle and full hot noodle for making noodles. How to make them specifically? Which method should be used to make pancakes? Below I will share the experience of the old master with you.

Skills in kneading noodles

The method of making dead-noodle pancakes is simple and there is no need to leave the dough. Most people usually use cold water to knead the noodles. What are semi-scalded noodles and fully-scalded noodles?

Cold water for kneading the noodles - all the noodles are kneaded with cold water. The texture is particularly chewy, but it will harden easily after cooling.

Semi-hot noodles - divide the flour into two parts, mix half with cold water and half with boiling water. The taste is moderately soft and hard, and does not become hard when cooled.

Fully scalded noodles - all noodles are kneaded with boiling water. They are extremely soft and chewy, but they will also become soft after cooling.

For most people, semi-hot noodles should be used to make dead-noodle pancakes, which are chewy but not hard. If you have elderly people or children, you can use full-boiled noodles, which are easy to chew and digest.

How to make pancakes

The master chef said that if you want pancakes to be crispy on the outside and tender on the inside, in addition to being able to knead the dough, you also need to learn a skill, which is to grease the pancakes with butter.

Prepare flour, chopped green onions, salt, five-spice powder, and cooking oil.

Method

1. Prepare 2 large bowls, pour 250 grams of flour into each bowl, pour 125 ml of cold water into one bowl, and stir into dough; pour 125 into the other bowl ml of boiling water, stir evenly with chopsticks.

2. After the dough is no longer hot, pour 2 parts of flour into a large basin, knead it into a smooth and soft dough, brush a layer of oil on the surface, cover with plastic wrap and let it rest for half an hour.

Tips: Edible oil can enhance the extensibility of the dough. The rolled out dough will be very thin and the dough will be crispier.

3. Take a small bowl, add a tablespoon of flour, a tablespoon of salt, a tablespoon of five-spice powder, pour in a tablespoon of hot cooking oil, and stir with chopsticks into a fine paste. This is Crispy. Peel and wash the scallions, chop them into slices and put them in a bowl for later use.

4. After the dough has risen, sprinkle some dry flour and knead it for a few minutes to make it more chewy. Divide the dough into several dough balls, take one dough ball and knead it into a thin flatbread.

5. Grab a handful of pastry and spread it evenly on the flatbread, then sprinkle a handful of chopped green onion, roll the flatbread into a long strip from bottom to top, then roll it up from one end, plate it, and roll it out Form into a thin round cake, and the cake base is ready.

6. Pour some oil into the pan, heat it over low heat, put the cake embryo into the pan, brush the surface with a layer of oil, cover with the lid and bake for 1 minute, use a spatula to turn over after the bottom is set. , repeatedly sear both sides 3 times until golden brown and ready to serve.

The delicious green onion pancake is ready. It is golden in color, crispy on the outside and soft on the inside. It has many layers and is chewy. It will not become hard even if it is stored for a day.

——Speak a few words——

When making dough, if you want the dough to be easy to roll out and the resulting cake to be crispy, you can add some lard or use cooking oil instead. , can prevent the formation of gluten and make the dough easier to shorten. The dough has been oiled, so there is no need to brush it with oil when rising.