A few days ago, I wrote an article "The Differences and Uses of Hot Noodles, Semi-hot Noodles, Rated Noodles, and Dead Noodles." Some friends said that it still can't be done well without examples. Today I will show you how to use it. What's the best way to make pancakes from semi-boiled noodles, dead noodles and risen noodles?

Friends who like to make pasta can refer to the following 4 fluffy and soft breakfast cakes. They are fluffy and soft, and they are not hard when cooled. They are so simple that you can recognize them at a glance!

1. Kneading noodles

The simplest way to half-boil noodles is to boil some water, stir some flour with chopsticks and scald until soft, then pour in the raw flour. Mix it with warm water and knead it until it becomes a semi-hot noodle.

Semi-hot noodles means that you don’t need to wake up or wait. You can mix the noodles at any time and make cakes at any time, and you can operate the noodles without burning your hands.

2. After the noodles are cooked, make the filling.

Fry a few eggs and chop them into pieces, then chop some leeks and season them together: pour some oil, add some salt, and if you like five-spice powder, add some five-spice powder.

3. Take out the dough and cut it into steamed buns of the same size. Take out our ancestral rolling pin and roll it into steamed buns of the same size one after another.

Spread the stuffing on top of the rolled dough, then cover it with a piece of steamed bun, and press the edges firmly with your hands. It is best to use a bowl to press off the excess dough. No, be sure to pinch the edges tightly to avoid filling.

4. Turn on the heat, brush a layer of oil in the pan, and fry the prepared pie in the pan.

When both sides are browned and the skin is cooked, the filling inside will also be cooked. It's done. The soft steamed buns are ready and can be eaten in one roll.

Today I will make the simplest egg-filled pancake using dead dough. We don’t fill it, but just pour the eggs on top. It is simple and delicious. It will be the same as the stuffed pancake. Not only is the outside crispy on the outside but the inside is also crispy. Clear layers.

The characteristic of dead noodles is that there is no need to ferment the dough, it has good gluten properties and saves time.

1. Make a piece of dough

Prepare a small basin and 200 grams of flour. Put some salt in the flour. Add salt and make the dough stronger. Knead the noodles with warm water not exceeding 30 degrees Celsius.

Drizzle some oil to shorten the dough and knead it smooth. It's OK to use hand light, face light, and basin light.

Take out our "distilled cloth" to cover it and let it sit for 10 minutes. The purpose of baking the noodles is to make the noodles smoother, softer and easier to operate.

Take advantage of this time to chop some coriander and carrots. Take a small basin, beat a few eggs, add some salt, and stir well.

2. The dough is ready, take it out and knead it into buns of the same size. It can be rolled into a round or square shape.

We use the simplest method to make cakes. Turn on the electric pan and heat it, brush it with oil, place the rolled buns in the pan, pour in the egg liquid, sprinkle a layer of coriander and carrot dices, and cover it with another layer.

Cover the pan and fry one side until golden brown, then flip the pancake over and fry the other side. Fry both sides until golden brown and serve.

Make a piece of noodles, you don’t have to wait, it can be ready in about ten minutes, eat two crispy egg-filled pancakes in the morning, go to work full of energy, save money than ordering takeout, and also quick.

1. Mix 300 grams of all-purpose flour and 3 grams of yeast. Because the temperature is low, we will add less sugar to speed up fermentation and drizzle some oil. The temperature in our current weather is around 15 degrees, so use 40 degrees warm water to knead the noodles. After mixing, cover and find a warm place to ferment for 2 to 3 hours.

2. Prepare some sugar filling: put brown sugar, flour, and black sesame seeds in a small basin. Adding flour can increase the consistency of the sugar filling and prevent the filling from leaking.

3. When the dough expands obviously, pick it up with your hands and take a look. If the dough is all honeycomb-shaped, it means it is fermented. Sprinkle flour on the chopping board, take it out and place it on the chopping board, squeeze out all the air inside and cover it with a "distilled cloth".

Ferment for another 20 minutes.

After the dough ferments for the second time and becomes soft again, you can make the pie.

4. Roll the dough into sheets like noodles, keeping the thickness at 3.1415926...then it's ok.

Use a brush to apply a layer of vegetable oil on the dough. It is the same as applying a layer of oil directly without a brush. Fold the dough into 5 cm wide strips.

Pay attention to the closing edge facing down, and then cut into buns of the same size.

Take the cut pie directly, flatten it in the palm of your hand, add sugar filling, wrap it like a bun, and then press the pie into a round bun.

After everything is done, take out our "distilled cloth" and cover it, and let it ferment again for about ten minutes.

What does it look like when it is fermented again? The steamed buns became bigger and lighter when weighed with hands.

5. Heat the pan, add some oil, add the patties, cover the pot, turn on low heat, be patient and slowly fry the patties, flip them over when they change color. Turn the dough back and forth a few times, and the pie will be cooked in 3 to 5 minutes.

The black sesame cakes we make from yeast dough are sweet, soft and crispy on the outside. They don’t taste hard even when they are cooled. Friends, you can try it when you have time.

Home-made pan-fried buns with dough: all-purpose flour

1. Start by making dough, 300 grams of flour, 3 grams of yeast, knead with warm water at about 40 degrees, and knead into dough. Knead the dough as smooth as possible and let it ferment for 2 to 3 hours, covered.

2. Adjust the filling

I soaked the vermicelli in warm water in advance, chopped the soaked vermicelli into small pieces, and chopped some minced green onions and minced pork belly. Seasoning: Add salt, thirteen spices, oyster sauce, light soy sauce, sesame sesame oil and stir evenly with a spoon.

3. When you see that the dough has become obviously bigger and fluffy, you can peel it open with your hands and see that it is full of honeycomb holes. This means it is fermented.

Sprinkle some flour on the chopping board, take out the dough and put it on the chopping board and knead it to release the air. There is no need to proof it twice. Just use your hands to shape the dough into dumpling-sized pieces, just like making dumplings. Wrap the stuffing well.

4. Take out the electric baking pan and heat it with electricity, brush with some oil, and after the pan is hot, place the dumplings in the electric baking pan. Don't place it too crowded, leave some space for the fried buns to expand.

After placing it, pour some batter water to make the batter water slightly thinner. Just enough batter to cover the bottom of the dumpling. Find a glass pot lid to cover it. It will take about seven to eight minutes for the batter in the pan to dry out. The batter is cooked and the pan-fried buns are done.

Learn how to make pan-fried buns, and you can make whatever fillings you want at home.

If you want to eat it in the morning, you can put less yeast and good flour the night before, adjust the fillings, and leave it overnight. In the morning, the dough will be fermented. You can eat one package after frying it. It will be fluffy and soft, and you can have another cup. Warm milk, a wonderful day begins...