How to make pancakes soft and slippery?

Everyone can cook home-cooked pancakes, but generally speaking, pancakes are hard to dry and don't taste good. The softness of pancakes has a lot to do with the moisture content of dough, so pancakes will be softer, and it also has a lot to do with noodles, heat and preservation methods. Today, I'll share with you a detailed recipe for home-cooked pancakes. The taste is similar to that of egg-filled pancakes, and it's also cool.

Egg and chopped green onion cake (simple version of egg filling cake, cool but not hard) Ingredients: 400 grams of flour, 240 ml of warm water, 2 grams of salt, 3 eggs and chopped green onion.

Step 1: Add salt and warm water to the flour, stir it into flour floc, knead it into smooth medium soft and hard dough, and cover it with plastic wrap for at least 30 minutes.

The purpose of adding salt is to increase the gluten of flour.

Flour can be common medium gluten flour or high gluten flour.

At first, if the dough is not smooth, cover it with plastic wrap and seal it for 10 minute. After a simple rub, it will become particularly smooth, soft and elastic.

Step 2: At this time, we will prepare other materials, add 3 eggs in the measuring cup, cut some chopped green onion, and season with salt so that the eggs and chopped green onion egg liquid are ready. You also need to prepare cakes, as simple as pouring cooking oil on flour and stirring well.

If you put salt in the egg liquid, you don't need to put salt in the cake, otherwise it will be very salty.

Step 3: The dough contains a lot of water and is sticky by hand. Brush some cooking oil on the chopping board to prevent it from sticking to the pan. Don't knead the dough after it is cooked, avoid gluten, directly discharge it into long tubes, and then add flour with uniform size.

The dough will become super soft after baking, and it will easily harden when it is kneaded, so the cake will not be soft.

Step 4: Take out the flour dough, flatten it, roll it into a thin rectangular cake crust, spread a layer of pastry evenly on the surface, then fold it in half, then roll it up from one end, hide it under your mouth and flatten it, so that an embryo is ready. After all the ingredients are ready, bake it for 10 minute.

Don't be greedy for cakes, just be moderate.

Secondary baking can make the cake embryo easier to roll out.

Step 5: Take out a dose, flatten it, roll it into a thin round cake, brush it with oil after preheating with electric baking pan, put in the cake embryo, apply a little oil on the surface to lock the moisture of the cake, cover it and start baking until both sides are golden, pour in some egg liquid, cover it on the cake and bake until the egg liquid is cooked.

After the electric baking pan is preheated with fire, brush it with oil, heat the upper and lower layers together, and start baking the cake. In addition, the cake crust is very thin. This closed environment with high oil temperature can retain the moisture of the cake to the greatest extent, and the baked cake will be particularly soft and layered. A cake can be baked in about 1 minute.

Cover the baked cake with a clean steaming cloth so that it won't harden when it is cold.

The favorite way to eat cakes is to brush a layer of hot sauce and roll it up. It tastes great! It is simpler than egg filling cake, almost better in taste and easier to make. You can try. Make more at a time, roll out the cake embryo, put it in the refrigerator with plastic wrap, and take it with you when eating. It is very convenient to solve breakfast in 5 minutes.