1. Prepare the ingredients you need. Add warm water to the flour, stir it into a snowflake shape with chopsticks, and then knead it into a dough. Spread a small spoonful of cooking oil on the surface. Cover the lid and place it aside. It takes about half an hour. The longer it takes. The softer and finer the dough is. The dough should be soft, but not too squishy, otherwise it will be difficult to handle. The water absorption of the dough is different, you can reserve 20 grams of water, and add it while kneading depending on the hardness of the dough.
2. Take out the dough and divide it into two. Take one part of the dough and roll it out into a big round piece, the dough piece is rolled out a bit thinner, and the layers are richer. The other copy does the same.
3. Sprinkle a spoonful of edible salt and use a small brush to apply a layer of edible oil. Do not use too much oil, too much oil will easily run out, a thin layer of brush is enough. This is a home-made pancake. If you like other flavors, you can also add other seasonings, such as: salt and pepper, five spice, green onion, cumin...all you can do.
4. Roll up from your side, pinch tightly at the closing area to prevent oil leakage, then divide it into appropriate size agents, stand upright and press flat. Proof for 5 minutes, let the gluten relax for a while, which is more conducive to rolling out.
5. Take one of the agents and roll them into a round piece, the thickness should not be less than 5mm. Remind the friends that the pancake should not be too thin. If it is too thin, the pancake will lose too much moisture and become dry and hard.
6. Preheat the electric baking pan, apply a thin layer of cooking oil, put the dough in, close the lid, and open the lid after 2 minutes. We can see that Mingbing has bulged up, and the surface is covered with cooking oil.
7. After brushing the oil, turn the pancake over, close the lid, and fry for another 2 minutes, open the lid, wow~ the golden, soft and chewy pancake is ready, do you really want to eat it?
8. Use a spatula to squeeze the pancakes from both sides to the middle. The pancakes squeezed in this way are more layered, softer, and particularly chewy. This is a trick to soft and multi-layered pancakes, you guys should remember!
9. Look, is this pancake very soft? You can tie a bow!
