Is it better to make pancakes with harder or softer noodles? What are the techniques for making pancakes with noodles?

We all know that pancakes are a relatively common type of pasta, and there are many ways to make them, each of which has a different taste and texture. The most important thing about making pancakes is kneading the dough, and there are certain skills in kneading the dough. Some people will make it softer, and some people will make it harder. So is it better for pancakes and noodles to be harder or softer? Let’s take a closer look below!

Whether the pancakes and noodles are harder or softer

It depends on personal taste.

First of all, we need to understand what form of pancakes are being baked. There are many forms of pancakes, such as there are many kinds of dough pancakes and there are many kinds of hot noodle pancakes, but each has its own different method.

The water used when mixing pancakes with noodles can be boiled water, warm water or cold water in terms of water temperature. The pancakes baked with higher temperature water will have a slightly softer mouth, while the pancakes baked with cold water will have a harder texture. However, the specific water temperature to be used to mix the dough depends entirely on the form of pancakes required and personal taste preferences. For example, for our common spring pancakes used for burritos, we often use warm water to knead the dough, so that the baked pancakes have a moderately soft and hard texture, which is very suitable for burritos. There are also oil pancakes that we often eat as a staple food. When making oil pancakes, we need to use boiling water and cold water, so that the pancakes have a moderately soft and hard texture and are very chewy and delicious.

Whether cold water or hot water should be used to knead pancakes

1. Use warm water to knead the dough. Many people will choose to use cold water. Using warm water to knead the dough will make the dough very elastic and chewy, and the protein molecules in the dough will not be destroyed only with warm water. Warm water is used to knead the dough with water at 50℃ to 60℃. The characteristics of this dough are that it has a certain degree of toughness and stickiness, and is rich in plasticity. The finished product is not easy to lose its shape, and the dough is white, dark, and slightly shiny.

2. Add warm water to the yeast, add sugar and stir well. Add salt to the flour and mix, then slowly pour in the yeast water and stir to disperse. Add warm water and knead into a smooth dough. Let it rest for 20 to 30 minutes. The cake made in this way is easy to digest, soft and chewy.

3. Use boiling water. Commonly used water is 85 to 100°C. The characteristics of the noodles kneaded in this way are soft and waxy, poor toughness, strong plasticity, and easy to digest. The dough is dark and dull, and the finished product has a glutinous texture. The water used in hot water dough is of high temperature and cannot be directly operated by hand when kneading the dough. Generally, the flour is placed on the panel or in a basin, and while watering, stir with a rolling pin until it is thoroughly stirred. The hot water should be added enough at a time to make the flour particles absorb water evenly. After the flour is hot, spread it out to let out the heat, sprinkle with a small amount of cold water and knead the dough.

What are the techniques for making pancakes and noodles?

For those who like different tastes, you can try three methods:

The first one: scald the noodles with boiling water and a little salt. The characteristic is that it is very soft when eaten.

Second method: Boil half of it with boiling water, half with cold water, and add a small amount of salt to make it delicious. It is characterized by softness and strength.

The third method: knead the dough with warm water and salt, but it must be left to rest for several hours, about 2 hours or more. This kind of pancake is suitable for making pancakes and is elastic

Home-made pancake recipe

Eat Materials:

Four, yeast, salt, edible alkali, rapeseed oil

Preparation method:

1. Add flour to the basin, then add yeast, mix with warm water, add in several times

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

3. After softening the dough, apply alkaline water on the surface of the dough to neutralize the acidity of the yeast. Then put the dough into a basin and cover it with a lid. Let it rise for about half an hour to allow the dough to fully ferment. Get up

4. Take out the dough, cut it into dough balls, sprinkle a little salt on the chopping board, knead them together into the dough balls, then roll them into a round shape and flatten them, then put them into a preheated electric baking pan brushed with oil on both sides for baking