Homemade
By VicentaLakin
Many times we all eat the most, and our family likes it, especially when we're young, it's a very happy thing to have a mother's hand made. It's beautiful, it's kind of cozy, soft inside, sweet. Even though it's better to make pie now than ever before, I always miss the smell of childhood, mother. Many times we all eat the most, and our family likes it, especially when we're young, it's a very happy thing to have a mother's hand made. It's beautiful, it's kind of cozy, soft inside, sweet. Even though it's better to make pie now than ever before, I always miss the smell of childhood, mother. I'll make a lot of pie, and my parents will compliment me, and I'll always have friends to teach me. It's really simple, but there's a trick, and the key is a roll. But some friends say I've done better than before, but not as soft as you did. It's basically a three-pronged taste. You know, you've always mentioned in your mind-telling below that if you want to learn, you can take a closer look at all of this, and you're sure that your pie will be the family's favorite staple。
Recipe Recommendations
- flour 180 grams
- edible oil appropriate amount
- salt appropriate amount
Steps for Homemade
1
Flour is added to a cool water of about 50-75 degrees and a smoother face of about 10-20 minutes。
2
Wake-up noodles in thin cakes, oil, salt and a little flour。
3
Then cut the mouth of a radius and roll it up. There are a lot of ways, either in a nine-gauge or in a roll, and if you can, you can。
4
Just fold it and crush it。
5
In the crumbs。
6
The boiler is hot, a little oil is brushed, the cake is put in, the stamped。
7
It's enough to turn one side yellow and put oil on the brush and turn three times around。
8
Pancakes are ready。Homemade Make Tips
1. The texture of the dough is crucial for a delicious flatbread, and it is determined by the water content. The dough for flatbreads should be slightly softer than dumpling dough.
2. The texture of the flatbread depends on the water amount, water temperature, and heat control. Water temperature can be adjusted according to the season and the resting time. In winter, use warmer water; in summer, use cooler water. If you are in a rush, use warmer water; if the resting time is long, use cooler water so it is not too hot. It also depends on the region: in areas near Hebei and Tianjin, use cooler water; in areas north of Beijing where the water is hard, use hotter water. In short, mixing the dough well is half the battle to making a good flatbread.
3. Heat control is very important when frying the flatbread; use medium to low heat. Once the flatbread puffs up, wait a moment before removing it from the pan. If the time is too long, the moisture will evaporate, causing the flatbread to become dry and hard.
4. Regarding technique, do not over-knead the dough after it has rested, as excessive gluten development will make it hard.
5. Sprinkling flour on top is my secret trick; this way, you don't need a lot of oil, and the layers will be more distinct. If you use the nine-grid method, the layers will turn out even better.