How to Make Soft Pancakes? The Key is Dough Hydration, Layered and Soft Like Egg-Filled Pancakes
Everyone can make pancakes at home, but generally, the pancakes are hard and dry, and the texture is not good. To make pancakes softer, the hydration of the dough plays a big role. From the root, ensure the hydration of the dough, so that the pancakes will be softer. Secondly, and the dough resting, the heat, and the storage method all have a great influence. Today, let's share a detailed home-style pancake method, with a texture similar to egg-filled pancakes, and won't harden even when cold.
Egg Chive Pancake (Easy Version Egg-Filled Pancake, Won't Harden When Cold)
Ingredients: 400g flour, 240ml warm water, 2g salt, 3 eggs, and appropriate chives.
Step 1: Add salt to the flour and warm water, mix into a dough, and knead into a smooth, medium-soft dough. Cover with plastic wrap for at least 30 minutes of resting.
❤ Adding salt is to increase the gluten of the flour.
❤ You can use ordinary medium-strength flour, or high-strength flour is also okay.
❤ If the dough is not smooth at first, cover it with plastic wrap, seal it for 10 minutes, and then gently knead it twice, it will become especially smooth and soft with elasticity.
Step 2: At this time, we prepare other ingredients, pour 3 eggs and chopped chives into the measuring cup, add salt for seasoning, so the egg chive egg liquid is ready. We also need to prepare oil dough. The method of oil dough is equally simple, heat the edible oil and pour it on the flour, mix it evenly.
❤ Don't add too much oil dough, just a little is enough.
Step 3: The hydration of the dough is relatively large, it's sticky when handling it, brush some edible oil on the cutting board to prevent sticking, after the dough rests, don't knead it, avoid rising, directly shape into a long roll, then place it into a small cake, and then cut out evenly sized cake sheets.
❤ After the dough rests, it will become super soft. If you take it out and knead it, it's easy to rise, so the pancake won't be soft.
Step 4: Take out the cake sheet, flatten it, and roll it into a thin rectangular pancake, evenly apply a layer of oil dough, then fold it in half, then roll it up from one end, roll it up, hide the seam under it, flatten it, so the embryo is ready. After all the sheets are made, rest it for 10 minutes.
❤ Don't be greedy with the oil dough, just a little is enough.
Step 5: Take out a sheet, flatten it, and roll it into a thin round pancake shape. Preheat the electric pancake pan on high heat, brush with oil, put the cake sheet in, brush a little oil to lock in the moisture, cover with a lid and start frying. When two sides are golden brown, pour in an egg liquid, cover the pancake with the egg liquid, keep frying until the egg liquid is fully cooked. You can take it out.
❤ Preheat the electric pancake pan on high heat, brush with oil, fry the pancakes together with the top and bottom layers, the pancake skin is particularly thin, in this high-temperature, sealed environment, the moisture of the pancake can be maximized, the pancakes will be especially soft and layered. One pancake takes about 1 minute to fry.
❤ Cover the pancakes with clean damp cloth for preservation, they won't harden even when cold.
The most favorite way to eat pancakes is to brush a layer of chili sauce and roll them up to eat, the taste is super awesome! It's simpler than egg-filled pancakes, and the texture is even better than egg-filled pancakes. The making method is easier, let's try it. Make a few at once, spread the cake sheets, use plastic wrap to freeze them, eat them whenever you want, it's very convenient for breakfast, and it can be solved in 5 minutes.
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