When making pancakes, direct cooking is a big mistake – follow this step, and the pancakes will be soft and layered, and won't harden when cold.
Spring, don't keep steaming buns, try this, it will be fluffy and chewy, and very delicious. Hello everyone, I'm Xiaojie Foodie, in life, only food and beautiful scenery should be cherished. Every time I don't know what to eat, come and see me, maybe there's a home-cooked dish that suits your taste. Recently I learned a new way to make layered dough pancakes, and I finally understood why the pancakes sold in the bakery are so fluffy – it's because they directly cook them on the pot. Just add one more step, and it will ensure that the layers are particularly fragrant and soft, even better than steamed buns. Today, I'll share the detailed steps, the method is very simple, save it for learning!
Ingredients needed for layered dough pancakes: flour, yeast, sugar, salt, oil paste
Specific method:
First step: Add 300g of flour, 5g of yeast powder, 88 grains of sugar, (sugar is not to increase sweetness, but to increase the speed of fermentation) to a basin, use chopsticks to whisk evenly, stir until no dry flour is left, knead into a smooth dough, cover the basin mouth with cling film, and place it in a warm place to proof until it's twice its original size.
Second step: Take a bowl, add half a bowl of dry flour, heat oil in a pot, pour it directly into the dry flour, while hot, stir until evenly mixed, a bowl of oil paste is ready. Let it cool and set aside. This is also the key to making the pancakes fluffy and fragrant. After the dough is proofed, knead it on the kneading mat until smooth, and then roll it into a large thin dough skin. First, apply a layer of oil paste, then sprinkle a suitable amount of salt, and cut the dough skin into 7 equal parts on both sides, without cutting the middle, only cutting the dough skin, like in the picture.
Third step: Fold both sides inwards, and then fold upwards once, like folding a quilt, fold it until the head is finished, and it will become a thick dough roll. Use a rolling pin to press it down, then roll it into a pancake, brush a layer of water on the surface, sprinkle with sesame seeds, and roll it again, so that the sesame seeds will not scatter into the dough.
Fourth step: When cooking pancakes, directly cooking is a mistake. Add one more step, and the pancakes will be soft and layered, and they will not harden even after 7 days. Take a close-up shot, the layers look very delicious. The method is simpler than steamed buns and buns, and it will not harden even after 7 days. If you love eating noodles, you must try this method, you will definitely become addicted. New noodle flour recipes are shared here. If you like it, please forward it to your family and friends to collect.
Sixth step: Brush oil on an electric pancake pan, put the steamed dough pancake into the pot, flip and cook until golden brown on both sides, take it out, and the delicious layered dough pancake is ready. Cooking the pancake once makes the outer skin more fragrant and has a beautiful color, which is exactly the same as the taste of the pancake sold in the bakery. Sixth step: After cooking, put it on a hollow rack to cool, and then cut it open with a knife to serve.
Cooking pancakes, directly cooking is a mistake. Add one more step, and the pancakes will be soft and layered, and they will not harden even after 7 days. Come for a close-up shot, the layers look very delicious. The method is simpler than steamed buns and buns, and it will not harden even after 7 days. If you love eating noodles, you must try this method, you will definitely become addicted. New noodle flour recipes are shared here. If you like it, please forward it to your family and friends to collect.
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