Crispy on the outside and soft on the inside, home-style pancakes

I've always wanted to learn pancakes, and I've made them a few times before, but I'm not satisfied. Because I ate the pancakes made by a good friend of mine in Inner Mongolia more than ten years ago, I have never eaten any better pancakes than her. Recently, I began to miss the unforgettable taste of pancakes, so I contacted my friend in Inner Mongolia and asked her to teach me how to make pancakes. In fact, she taught me before, but before I was a novice pasta, I couldn't even knead dough and dumpling wrappers, so even if I taught, I couldn't learn it, and I couldn't do it well. After so many years of "experience", I have made a lot of various pasta, and now I have the confidence to make pasta According to the method taught by my friend, the last few times I have made pancakes have been very successful, it is the taste I love the most, crispy on the outside and soft on the inside, super delicious

Ingredients

Flour 400 g

Boilingwater80degrees 130 ml

Coldwater 130 ml

Salt 2 g

Oil 40 g

Flour 30 g

Cooking Instructions

Prepare 400 grams of flour, divide in half
Pour half of the flour into 80 degrees hot water and stir it into a flocculent shape,
and the other half with cold water to stir into a flocculent shape
Then knead it into a soft dough and make sure the pancake dough is soft. Knead the dough and let it rest for half an hour
Now to make the puff pastry, add 30 grams of flour and 2 grams of salt to the bowl
Heat a pan and pour in 40 grams of oil.
Pour the hot oil into the flour
Stir well and the puff pastry is ready
If conditions permit, in addition to salt, you can also add chopped green onions, five-spice powder, and black and white sesame seeds to the puff pastry, which tastes better.
When the dough is awake, you don't need to knead it
Divide into quarters
Roll out one portion into a pancake
Brush with puff pastry
Cut a corner
Roll it up in one direction
Roll them all up
Then pinch the underneath
That's it
Pinch well and then flatten
Continue to roll out into round pancakes
Heat the pot and pour a little oil, heat the pan and cool the oil, then put it into the cooked cake and cook it in the pan, and brush the cake with another layer of oil.
Fry on one side, turn over on the other side and continue to fry
Fried on both sides, like the golden brown in the picture. (If you have an electric baking pan, you can turn on the high heat and bake the lid for 1 minute, turn it over and continue to bake for 1 minute.) A short period of time can prevent moisture loss, and the baked cake will not be hard.
The cake is baked, crispy on the outside and soft on the inside, very delicious
It can be eaten in small pieces
Recently, I learned to eat pancakes more frequently at home, but fortunately, they have been made more successfully, and my family also loves to eat them.
A close-up is a must
Look at this level
I also sprinkled a little salt and pepper for more flavor
Breakfast pancakes with noodles , perfect
It's also good to eat with cabbage
It's delicious , it's delicious , it's loved, it's â¤ï¸ loved
This is a pancake made with five-spice powder, chopped green onions, and black and white sesame seeds, and I feel that the taste is better than the original flavor