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What are the tips for making pancakes and flour hard or soft

时间:2020-02-21人气: 作者: 小编

As we all know, flapjack is a relatively common kind of pasta. There are many ways to make it, and each way will have a different taste and texture. The most important thing about flapjacks is to mix the dough. There are certain skills to mix the dough. Some people will make it soft, some people will make it hard. So is it better to have the pancakes and flour hard or soft? Let's take a look at it!








The pancakes and flour should be firm or soft


It depends on personal taste.




First to understand what is flipping the forms of pancakes, there are a lot of pancakes, such as baking cakes have a lot of kinds, steamed pancakes also has a lot of kinds, but each has its different approaches, this is from basic classification, pancakes, when we say pancakes and use of water, as for and use of water does have some exquisite, With different water temperature and surface baked cake from the taste is completely different.




Pancakes and use of water, tell from the water is boiled water, warm water, cold water this several, use high temperature water flipping out some pie mouth slightly soft, then use cold water flipping out the cake taste some hard, but its specific what kind of water temperature is to be used for with noodles, pancakes are completely according to need and personal taste preferences to determine, in the form of, Such as our common used for the ripening of rolls, we often use warm water to with noodles, so flipping out the cake taste soft hard moderate, is very suitable for used in rolls, and we often serves as a kind of staple food to eat pancakes, making oil pancakes when we are about to use cold water to use boiled water collocation, so flipping out the cake taste soft hard moderate, very dishes delicious.








Hot or cold water for pancakes and noodles


1, with warm water and noodles, many people will choose to use cold water, with warm water and dough will be very elastic to eat will be more muscular, and the protein molecules in the dough only with warm water will not be destroyed. Warm water is the use of 50℃ to 60℃ water and surface, so that the surface is characterized by a certain toughness and viscosity, plasticity, production of finished products not easy to go out of shape, dough color dark, slightly shiny.




2, yeast warm water, add sugar stir well, flour with salt mix, and then slowly pour yeast water stir, and then warm water knead into a smooth dough wake 20 to 30 minutes. This makes the cake easy to digest and soft. Chewiness.




3. Use boiling water. Water between 85 and 100℃ is commonly used. The surface of this and is characterized by soft waxy, poor toughness, strong plasticity and easy digestion. The dough is dark and dull, and the finished product tastes waxy. The water used for hot water dough is of high temperature, so it cannot be directly operated by hand when mixing the dough. Generally, the flour is placed on the panel or into the basin. While watering, the flour is stirred with a rolling pin until it is thoroughly stirred. The flour should be spread out after ironing, and the heat should be distributed. After a small amount of cold water, the dough should be kneaded.




What are the tips for pancakes and pasta


For those who like different tastes, you can have a try:




The first one: hot water with a little salt. It is characterized by soft eating.




The second kind: hot water half, cold water and half, add a little salt, so delicious. Characteristic is soft and strong.




The THIRD KIND: warm water with salt and noodles, but must wake up for a few hours, about more than 2 hours, such a cake, suitable for baking pancakes, elastic








A homely recipe for pancakes


Ingredients:




Flour, yeast, salt, alkali, canola oil




Production method:




1, add flour to the pot, and then add yeast, with warm water and surface, add several times




2. Stir all the flour in the basin into flocs, and then knead the flocs into dough




3. After the dough is soft, spread it on the surface of the dough with alkaline water to neutralize the acidity of the yeast. Then put the dough into the basin, cover it with a lid, and rise for about half an hour, so that the dough can be fully fermented




4. Take out the dough and cut it into flour dosage form. Sprinkle a little salt on the cutting board and knead it into the flour dosage form


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