Pancakes

Name: Pancakes
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Zhongyu Multi-purpose Wheat Core Flour; Some Cooking oil; Some salt; Some warm water; Some boiling water

by I have dried shrimp

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

The flatbread is one of my favorite pasta, and it is also my mother's special skill. With the continuous improvement of life, there are more and more types of cakes. Our common cakes are green onion cakes, hand cakes, and noodle cakes, but my favorite is still mom's baked oil cakes and mom's baked oil cakes. The fragrant and soft cheeks are delicious, and the layers are also very rich. When I first came out of the pan, I would eat it layer by layer every time. Today I will share with you the practice of a pancake. When pancakes, keep in mind 3 tips. The baked pancakes are fragrant and soft. Bubbly.
There are not a few people who like to eat pancakes in life. There are also some people who eat pancakes at home, but they always encounter some problems in the process of baking. Dry hair is hard, in fact, this is the wrong method you used. There are many methods for pancakes, and the taste of the baked pancakes is different because of the different methods. Below I will share the detailed method of this pancake with you. Pancakes are always badly baked? Knowing these three points, the baked pie is fragrant and soft and rich in layers.

Ingredients

Some Zhongyu Multi-purpose Wheat Core Flour
Some Cooking Oil
Some Salt
Some Warm Water
Some Boiling Water

Pancakes

1. One-third of the noodles are blanched in boiling water (I use three chopsticks to make the noodles);

2. The remaining two thirds are mixed with warm water.

3. Use chopsticks to form a dough, knead it with your hands after ten minutes, (add a little flour if your hands are sticky) knead again for about 15 minutes. Continue to wake up for half an hour until no more kneading before pancakes;

4. Cut a knife in the middle of the round, spread oil, sprinkle salt, and sprinkle some dry flour (so that it will be layered) and roll up;

5. Squeeze tightly at the cuff;

6. Full circle

7. Roll each side once (sprinkle a small amount of flour if it is sticky);

8. When the pan is hot, change the heat to low, put the cake in, bubbling and brush the oil, then turn it over, and brush the other side with the oil;