The simplest way to make pancakes

Ingredients: 200g all-purpose flour, 50g lard (butter or ghee), 40g sugar, 1 tsp yeast, 35°C warm water Ingredients for 110ml pastry: 100 grams of low-gluten flour, 50 grams of lard (butter or ghee). Filling ingredients: half a pound of pork filling, 5 green onions (more green onions are more delicious), ginger, salt, soy sauce, cooking wine, starch. Method : 1. Prepare the stuffing: first add minced green onions, salt, sugar, soy sauce, cooking wine, minced ginger, and a little starch to the pork stuffing and mix well in one direction.

If it is too dry, add an appropriate amount of water and continue mixing until the water and meat are combined and sticky, then put it in the refrigerator for later use. (Picture 1) 2. Prepare the dough: mix the yeast with warm water and let it sit for 5 minutes. Knead the flour, ghee, sugar, and yeast water into a smooth dough. If it is dry, add a little more hot water.

Place the dough in an oiled container, cover the container with plastic wrap, and let it rest for 10 minutes. (Picture 2) (Picture 3) (Picture 4) 3. Prepare the pastry: Knead 1 low-gluten flour and lard into a ball.

Be patient, it will be loose at first, but will stick together after kneading for a while. (Picture 5) 4. Sprinkle hand powder on the cutting board, knead the oil dough until smooth, and divide it into 12 equal parts.

(Picture 6) 5. Roll the small pieces of dough into long strips, flatten them and roll them into a ox tongue shape with a thickness of about 0.5cm. (Picture 6) 6. Spread the pastry evenly on the dough sheet.

Roll up from one end into a small cylinder. (Picture 8) (Picture 9) 7. Seal the mouth, press it flat with the seal facing up (Picture 10), then roll it into a ox tongue-shaped pie crust, repeat the above rolling and rolling steps 2-3 times, and finally roll it up (Picture 10) 11) (Figure 12).

8. Place the circle shape upward (bottom) and flatten it directly, let it relax for a few minutes, and then roll it out gently (Picture 13). 9. Roll out the cake dough thinly.

Wrap in the meat filling, press it flat with the seal facing down, and shape it (Picture 14) (Picture 15). 10. Brush the cake base evenly with sugar water, pat it with sesame seeds, and mark it in the middle of the baking pan (Picture 16) (Picture 17).

11. Preheat the oven to 220℃, bake in the middle rack of the oven for 15-20 minutes, or until slightly browned (Picture 18). The pork with scallions is paired with crispy roasted sesame seeds and skin. It's so fragrant that I ate several in one go.

How to make pancakes and recipes

Preparation materials: Ingredients: flour, yeast, baking soda, warm water.

Accessories: flour for pastry, salt for pastry, five-spice powder for pastry, and vegetable oil for pastry. 1. Mix the yeast and baking soda with warm water, add the flour and mix into a smooth dough, and let it rest in a warm place for 30-40 minutes.

2. Make the pastry during the rising process: put the flour, five-spice powder and salt into a bowl and mix well, as shown in the picture below. 3. When the wok is hot, pour in the oil. When it starts to smoke, turn off the heat. Pour it into a bowl containing flour while it is still hot. Stir it evenly with chopsticks quickly. The pastry is ready.

4. After the dough has risen, knead it evenly and roll it out into large slices within 1 cm. Pour the pastry and spread it evenly. 5. Start rolling up from the narrow side, and stretch it as thin as possible until it is completely rolled up.

6. Then slowly break it into moderately sized pieces with your hands, as shown in the picture below. 7. Then fold the mouth down on both sides and put it in a preheated oven at 170 degrees.

8. Turn on the hot air circulation and bake at 170°C for 10 minutes, then turn over and bake for another 8 minutes. .

How to make pancakes by fire

The general method of pancakes is: roll the mixed dough (not fermented) into pancakes, apply sesame oil, chopped green onions, and seasonings, roll them up, and roll them with your hands. Flatten it into a round shape, bake it on a spatula until half cooked, and then put it in the oven to brown.

According to the diners' preferences, eggs can also be filled in and called fried eggs. The food is crispy on the outside, soft on the inside, fragrant and delicious, with a unique flavor.

Burning the pastry 1. Add some yeast to the dough, and then prepare the pastry. 2. Use lard to knead the dough. Lard has the best shortening effect.

3. Pastry and finished. 4. After the dough has risen, wrap the pastry in it.

5. Roll the dough into a large pancake, sprinkle with sugar, salt, pepper, pepper powder, chopped green onion, roll up and cut into small cakes. 6. Roll the dough into round cakes and let it rest for 10 minutes.

7. Put it in the electric pan and bake for 3 minutes before eating. It’s crispy, soft and delicious! 8. I tried it in the oven and it tasted good. 9. Heat up and down to 180 degrees Celsius. The effect of the puff pastry will be more obvious in about 20 minutes. Method 1: Pastry Shaobing: Production method: Stir the best flour and vegetable oil to make the skin. Select tender dried vegetables and Fatty meat is used as stuffing, sesame seeds are sprinkled on the surface, and then it is put into a special furnace, stuck to the wall of the furnace, and taken out after roasting, so it is also called "stove cake".

Because the cake is small, plump and yellow in color, resembling a crab shell, it is commonly known as "small sesame cake" and "crab shell yellow". Different ways to eat: The sesame biscuits are just out of the oven, and you will feel the strong aroma before you take a bite. When you bite into a piece, it is both crispy and crispy, and the layers peel off, leaving a lingering fragrance in your mouth.

Method 2: The pastry sesame cake is golden in color, with overlapping thin layers, crispy on the inside and outside, crispy and delicious, and suitable for people of all ages. If you put it in a food bag, it can be stored for a long time without getting tired or rancid, and it tastes the same as when it was freshly cooked.

The production process of pancakes is relatively strict. The flour needs to be fermented. In autumn and winter, the dough water should be milder. When making, sprinkle some peppercorns, salt, fennel seeds and other seasonings on the hydrated noodles and oil noodles, then stack them into rolls, roll them out into teacup-sized noodle cakes, put them in a special hanging furnace and bake them over a warm fire. The fire should be even and the temperature of the bottom of the pot should be appropriate. While flipping, brush oil on the surface of the cake, and the baking time should be strictly controlled.

After taking it out of the pot, place it on an iron rack to dry before selling. Method 3: Zhaozhou Shita Pancakes Origin: Zhao County, Hebei, China.

Process: Mix yellow rice noodles, refined salt, and refined vegetable oil evenly to make a puff pastry for later use. Next, add water to the flour and knead it into a dough, knead it until it is slightly smooth and then roll it out on an oiled table.

Mix the pastry well and roll it up, form a dough into a dough, apply a little water on the center of the smooth surface, sprinkle the sesame seeds on the watered area, press the hemp side down with your hands, Roll into round cake. Finally, put the prepared biscuits into the hanging oven and bake them, and grease them with oil in time. When both sides of the sesame biscuits are baked until they are slightly yellow, they are taken out of the oven.

Features: slightly yellow in color, soft in texture, and salty in flavor.

How to make pancakes?

The ingredients for making pancakes include 400g flour, 60g soybean oil, 3g yeast and appropriate amount of water.

The specific steps are as follows:

1. Add water and yeast to the flour and make a dough to rise.

2. Heat the oil and pour in the flour to make a puff pastry.

3. Roll the rested dough into cakes.

4. Spread the pastry on the dough.

5.

6. Roll into rolls.

7. Cut the dough roll into sections.

8. Apply some oil on the surface of the small dough roll, and then fold both ends inwards.

9. Roll out the small dough roll into a cake and brush oil on both sides of the cake.

10. Preheat the oven and bake on the middle rack for about 15-20 minutes.

How to make dough and how to make pancakes

Ingredients: 3 cups of fermented dough, 2 tablespoons of ghee, 10 tablespoons of oil, 3 egg yolks

Ingredients for hot noodle with 1 cup of white sesame seeds: 2 cups of flour, 3/4 cup of hot water,

1/2 teaspoon of salt, pastry ingredients: 1/4 cup of oil, 3/4 cup of flour

< p> Teach you how to make fried pancakes and how to make delicious pancakes

1. Turn on the oven at 350F.

2. Pastry: Heat 1/4 cup of oil and turn down the heat. Add 3/4 cup flour

Stir-fry for about 5 minutes, until the flour turns peanut butter color.

3. Blanch the noodles: add 1/2 teaspoon of salt to 2 cups of flour. Pour 3/4 cup of boiling water

into the flour slowly, stirring with chopsticks while pouring. When it cools down slightly, knead the flour into a smooth dough. Cover with a wet towel and wake up for 30 minutes

.

4. Spread flour on the work surface, put the hot noodles and fermented dough together

Knead evenly.

5. Roll the dough into a rectangular sheet. Spread the pastry oil evenly on top, and then sprinkle the pastry oil evenly.

6. Fold the left, right, top and bottom sides of the dough 1/3 to the middle, making 9 layers in a row. Roll out the dough thinly.

7. Start rolling the dough from one side into a long cylinder shaped like an old telescope, and divide it into 10 parts.

8. Shaobing:

==>1. Spread the white sesame seeds on the bottom of the plate.

==>2. Use chopsticks to stir the egg yolk liquid evenly.

==>3. Knead the opening of each piece of dough with your hands. Hold the dough with both hands

at the same time and pinch the dough into thin pieces.

==>4. Hold both ends of a piece of dough with both hands, twist it in the opposite direction like twisting twists

, and twist it toward the middle to form a middle

p>

A thick, short cylinder with a thin edge. Flatten the dough with your hands.

==>5. Brush the surface of the dough with egg yolk liquid, and put the side with egg yolk liquid on it

onto a plate covered with sesame seeds. Press the surface of the dough with your hands to press the sesame seeds

firmly.

==>6. Brush the other side of the dough with egg yolk liquid and dip it in sesame seeds. Press the sesame seeds firmly with

your hands.

==>7. Turn the stove up slightly higher than medium heat. Heat a pan,

add a tablespoon of oil and brown both sides of the pancake.

9. Place the biscuits in the oven and bake for 15 minutes on each side.

Tips: 1. Ghee can be purchased in the baking materials section of the supermarket, or you can

use lard instead. 2. If the dough is too large, steps 5 to 8 can be performed in two steps. 3. It is recommended to put a small amount of sesame seeds on the plate each time to ensure that each sesame seed cake has a certain amount. 4. Use

oil to fry the biscuits to make the skin crispy and reduce the loss of water

when baking the biscuits.

5. The appearance of the Shaobing is crispy, and the texture is very similar to Beijing Shaobing

. 6. The flavor of the pastry is not outstanding enough. You can double the amount next time.

7. The cake is a bit bland, I will add more salt next time. 8. The cake is a bit thick. This time

it’s 3 cups of fermented dough: 2 cups of hot noodles. Next time I’ll try 2 cups of fermented dough.

Dough: 3 cups of hot noodles. 9. Make it smaller, 12 cakes may be better

.

How to make pancakes and recipes

Preparation materials:

Ingredients: flour, yeast, baking soda, warm water.

Accessories: flour for pastry, salt for pastry, five-spice powder for pastry, and vegetable oil for pastry.

1. Mix the yeast and baking soda with warm water, pour in the flour and mix into a smooth dough, and let it rest in a warm place for 30 to 40 minutes.

2. Make the pastry during the rising process: put the flour, five-spice powder and salt into a bowl and mix well, as shown in the picture below.

3. Heat the wok and pour in the oil. When it starts to smoke, turn off the heat. Pour it into a bowl of flour while it is hot. Stir it evenly quickly with chopsticks. The pastry is ready.

4. After the dough has risen, knead it evenly and roll it out into large slices within 1 cm. Pour the pastry and spread it evenly.

5. Start rolling up from the narrow side, and stretch it as thin as possible until it is completely rolled up.

6. Then slowly break it into moderately sized pieces with your hands, as shown in the picture below.

7. Then fold the mouth of both sides downward and put it in a preheated oven of 170 degrees.

8. Turn on the hot air circulation and bake at 170°C for 10 minutes, then turn over and bake for another 8 minutes.

What do you put in the dough for making fried cakes?

Ingredients for making cakes: Main ingredients: 3 cups of fermented dough, 2 tablespoons of butter, 10 tablespoons of oil, 3 egg yolks, Ingredients for hot noodle with 1 cup of white sesame seeds: 2 cups of flour, 3/4 cup of hot water, 1/2 tsp of salt. Pastry ingredients: 1/4 cup of oil, 3/4 cup of flour. Teach you how to make pastry cakes and how to make pastry cakes. Delicious 1. Turn the oven on 350F.

2. Pastry: Heat 1/4 cup of oil and turn down the heat. Add 3/4 cup of flour and stir-fry for about 5 minutes, until the flour turns peanut butter color.

3. Blanch the noodles: add 1/2 teaspoon of salt to 2 cups of flour. Pour 3/4 cup of boiling water into the flour slowly, stirring with chopsticks while pouring.

After cooling slightly, knead the flour into a smooth dough. Cover with a wet towel and let it rest for 30 minutes.

4. Spread flour on the work surface, put the hot noodles and fermented dough together and knead them evenly. 5. Roll the dough into a rectangular sheet.

Spread ghee evenly on top, then sprinkle with ghee. 6. Fold the left, right, top, and bottom sides of the dough 1/3 toward the middle, making 9 layers in a row.

Roll out the dough thinly. 7. Start rolling the dough from one side into a long cylinder shaped like an old telescope, and divide it into 10 portions.

8. Shaobing: ==>1. Spread the white sesame seeds on the bottom of the plate. ==〉2. Use chopsticks to stir the egg yolk liquid evenly.

==>3. Knead the opening of each piece of dough with your hands. Hold the dough with both hands at the same time and pinch the dough into thin pieces.

==>4. Hold both ends of a piece of dough with both hands, twist it in opposite directions like a twist, and twist it toward the middle to form a short, thick cylinder with a thick middle and thin edges. . Flatten the dough with your hands.

==>5. Brush the surface of the dough with egg yolk liquid, place the side with egg yolk liquid on a plate and cover with sesame seeds. Press the surface of the dough with your hands to compact the sesame seeds.

==>6. Brush the other side of the dough with egg yolk liquid and dip it in sesame seeds. Press the sesame seeds tightly with your hands.

==>7. Turn the stove up slightly higher than medium heat. Heat a pan, add a tablespoon of oil and brown both sides of the pancake.

9. Place the biscuits in the oven and bake for 15 minutes on each side. Tips: 1. Ghee can be purchased in the baking materials section of the supermarket, or you can use lard instead.

2. If the dough is too large, steps 5 to 8 can be performed in two steps. 3. It is recommended to put a small amount of sesame seeds on the plate each time to ensure that each sesame seed cake has a certain amount of sesame seeds.

4. Fry the biscuits in oil to make the skin crispy and reduce moisture loss when baking the biscuits. 5. The appearance of the shaobing is crispy, and the texture is very similar to Beijing shaobing.

6. The flavor of the pastry is not outstanding enough, you can double the amount next time. 7. The cake is a bit bland, I will add more salt next time.

8. The cake is a bit thick. This time it was 3 cups of fermented dough: 2 cups of hot noodles. Next time I will try 2 cups of fermented dough: 3 cups of hot noodles.

9. Make it smaller, maybe 12 cakes would be better.